Ingredients
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1⁄4 cup honey
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1⁄4 cup low sodium soy sauce
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1 teaspoon sesame seed oil
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1 1⁄2 teaspoons ground ginger
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2 tablespoons orange juice
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1 teaspoon garlic powder
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3 tablespoons sriracha sauce
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3 lbs chicken breasts
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Pam cooking spray
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1⁄2 cup flour
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3 eggs
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3 cups panko breadcrumbs
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1 teaspoon salt
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Directions
Prep Time: 20 m | Cook Time: 1hr 5mins | Serves: 6
Crispy Baked Panko Sriracha Chicken Strips, Great starter ”, this is yummy! I did have to reduce the recipe and just do a few strips because well I’m only feeding two people and even with like 1/4 of the recipe I ended up with a lot left over This would be insanely great for a party! Cutting the chicken into bite size pieces is definitely going to be my best go to for the next one (over some jasmine rice with a little fresh ginger and broccoli wow what a great recipe!), Yummy chicken strips I really loved the bit of kick from the sriracha sauce and the crunch from the coating The use of the wire rack helped to get the coating crunchy on all sides Thank you!
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Steps
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1
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Combine honey, soy sauce, oil, ginger, orange juice and Sriracha in a bowl whisk until combined. Pour into a storage bag, add chicken breast and marinate 30 minutes. |
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2
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When you are ready to bread the tenders, preheat oven to 450° and prepare the baking sheet by placing a cooling rack on it (it helps crisp the entire coating). |
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3
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Prepare for the breading by placing flour in a shallow bowl. Lightly beat eggs in a second shallow bowl, and place breadcrumbs in a third shallow bowl. |
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Add 1/2 teaspoon salt to the bowl containing flour and then another 1/2 teaspoon to the bowl with the breadcrumbs and mix well. |
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Spray the cooling rack with the cooking spray. Coat each chicken breast in flour, shaking off any excess. Dip the chicken breast in the egg and let excess drip off. Then roll in the breadcrumb mixture and place the chicken breast on the prepared rack. |
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Bake the chicken breast for 18-20 minutes depending on thickness of the tenders. Serve with ranch dressing. |
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