Firecracker Chicken Strips

By RoketJSquerl

Ingredients

• Sauce/marinade:
• 1/4 c sliced pickled banana peppers, finely chopped
• 1/4 c pickling liquid from the banana peppers
• 1/4 c fresh lime juice
• 1/4 c yellow mustard
• 1/4 c veggie oil
• 1 t mustard powder
• 1 T sriracha
• 1 T ketchup
• 2 T brown sugar
• 3 cloves garlic, minced
• 1 habanero, minced
• 4 green onions, sliced
• Chicken:
• ~3 lbs boneless skinless chicken breasts
• 2 c AP flour
• 1/2 c cornstarch
• 1 T salt
• 1 t baking powder
• 4 egg whites
• canola or veggie oil for frying

Preparation

Step 1

1. Combine all ingredients for the sauce/marinade in a bowl and set aside.

2. Pound the chicken until 1/2-inch thick, then cut into strips. Place in a large ziploc bag, add 1/4 c of the sauce and squeeze the bag to coat the chicken. Marinade in the fridge for 1/2 to 2 hours.

3. When chicken has marinaded, combine flour through baking powder in a large bowl. Add 6 tablespoons sauce mixture and combine with your hands until it resembles wet, coarse sand. These clumps will stick to the chicken and make little crunchy parts when you fry it.

4. In another bowl whisk the egg whites until foamy. To coat the chicken, pat each piece dry on a paper towel. Dip in egg whites, let excess drip off. Lay in the coating mixture, cover the piece with coating, then press it into the chicken. Shake off excess coating, then place on a rack or tinfoil. Coat all chicken and let sit for 15 minutes (or refrigerate for up to 4 hours).

5. Heat oil in a large high-sided skillet or Dutch oven over medium-high heat until shimmering (I use an old cast iron skillet with high, straight sides that I love). Fry the strips in batches until browned on both sides, 2-4 minutes per side. Serve with sauce for dipping.