My family loves this one, particular restaurant. Me, not so much. But, the chicken tender thingy’s aren’t so bad. I appreciate that the chicken is thin and tendon less. The honey chipotle sauce is great, too. But, I’ve always wondered what they would taste like with sweet chili sauce. So, I had to find out. And, well, you’re welcome.
Sweet Chili Chicken Crispers
Restaurant inspired crunchy and moist chicken strips doused in a sweet and tangy sweet chili sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Ingredients
- 3-4 boneless chicken breasts
- 2 TBS Cajun or Creole seasoning
- 1 TBS onion powder
- 1 TBS garlic powder
- 2 tsp Accent seasoning optional
- 4 cups all purpose flour
- 1 tsp baking powder
- 2 tsp cornstarch
- 1 eggs
- 2 TBS milk
- Peanut oil for frying
- 1 1/2 cup sweet chili sauce
Instructions
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Slice chicken breasts into strips 1 inch in width.
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Pat dry well with paper towels
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In a small bowl, combine all seasonings and powders. Mix well.
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Sprinkle half of the seasoning blend evenly on the chicken.
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Toss to coat
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In a shallow dish, combine the flour, baking powder, cornstarch, and remaining seasoning blend.
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In a separate dish, whisk together eggs and milk.
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Dredge each chicken strip into the flour mixture, gently squeezing the flour into the to coat. Shake off the excess flour.
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Then, dredge each strip in the egg and milk mixture.
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Repeat step #8.
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Place chicken strips on a wired rack until the oil is hot.
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Deep fry the strips in peanut oil heated to 350°F for 5-7 minutes or until a meat thermometer inserted into the strips registers at least 165°F.
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Place the strips on a wired rack to drain.
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Pour the sweet chili sauce into a large bowl.
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Add the chicken strips into the bowl and gently toss them in the sauce to coat.
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Place the strips back on a wired rack.
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Broil the strips for 2 minutes to help the sauce stick. (Optional)
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Enjoy!