Honey-Soy Sauce Chicken Fingers
Adapted from White on Rice Couple
Yield: Approximately 30 chicken fingers
Ingredients
Chicken Fingers
2 lbs boneless skinless chicken breast or chicken tenderloin
Approximately 2 cups of panko bread crumbs, or more if needed
Approximately 1 cup of flour, or more if needed
salt and pepper
Vegetable oil for frying
Honey-Soy Sauce
1/2 c ketchup
1/2 c honey
1/4 c soy sauce
1 Tbsp Sriracha Sauce (chili garlic sauce)
1 Tbsp fresh lime juice
1 Tbsp rice wine vinegar
Cilantro and fresh lime wedges to garnish
Instructions
If using chicken breasts, cut them into long strips of similar size.
Set up your dredging station, using 3 separate bowls (i.e. one bowl for the panko, one bowl for the beaten eggs and one bowl with the flour, salt and pepper).
Dredge each strip of chicken in the flour, then the egg, then the panko. Place the breaded chicken fingers on a cookie sheet, in a single layer, to prevent sticking.
Heat oil to 325 F (You can also test if the oil is ready by dropping a few bread crumbs into the pan. The oil will bubble and seize the bread crumbs when it is at the right temperature.)
Place several chicken fingers in the hot oil, being careful not to crowd the pan. Fry for approximately 3 minutes on each side, until golden and cooked through. When finished, remove from pan and place on a paper towel lined plate. (The chicken fingers can be placed in a low oven to keep warm)
To make the sauce, combine all the ingredients in a large skillet and whisk to combine. Gently heat until warm and slightly sticky.
To finish, toss the chicken fingers in the sauce, to cover both sides. Alternatively, the warm sauce can be served on the side.
Garnish with chopped cilantro and lime wedges.