Sweet Chili Chicken Strips Recipe 455

Steps:

• To prepare the sauce-in a medium saucepan combine the chicken broth, soy sauce, rice vinegar, sweet chili sauce, oil, sugar, and cornstarch. Bring to a boil, reduce heat and simmer until the sauce is slightly thickened. Remove from the heat and set aside. Heat oil in a deep fryer to 375 degrees. Pour buttermilk into a shallow bowl. In another shallow bowl, whisk together flour, cornstarch, salt and pepper. Dip each chicken strip first into the buttermilk and then roll in the flour mixture until evenly coated. Place chicken strips into the hot oil, a few at a time and deep fry the chicken strips in batches until golden brown and the chicken is fully cooked (the internal temperature has reached 165 degrees). Remove from the oil with a slotted spoon and drain on paper towels. Immediately toss the chicken strips with the sauce. Garnish chicken strips with green onions and sesame seeds.

Steps:

• In a shallow bowl, combine the first 8 ingredients. In another shallow bowl, beat egg. Dip chicken in egg, then roll in corn chip mixture. , In a large skillet, cook half of the chicken in 2 tablespoons butter for 8-10 minutes or until the meat is no longer pink. Repeat with remaining chicken and butter.

Steps:

• In a small bowl mix together sweet chili sauce, soy sauce and garlic. Pour 1/2 cup (half the mixture) into a small plastic food storage zip bag. Add chicken and turn to coat; refrigerate and marinade 30 minutes.
• To a skillet, add a tablespoon or two of oil and heat over medium-high heat. Remove chicken from marinade and brown on one side for about 2-3 minutes (it may smoke a little from the sweet marinade). Turn the chicken over and brown for 2 minutes longer. Cover with a lid, turn the heat to low and let it finish cooking for about 8 minutes.
• Place remaining chili sauce and soy sauce mixture in a small saucepan and simmer over low heat until heated through, about 5 minutes. Serve over chicken.

Steps:

• To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
• To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.