Firecracker Chicken Fingers

DifficultyIntermediate

Wake up the party with this spicy finger-food!

[cooked-sharing]
Yields6 Servings
Prep Time35 minsCook Time8 minsTotal Time43 mins
Sauce
 ¼ cup fresh lemon juice
 ¼ cup canola oil
 ¼ cup yellow mustard
 2 tbsp hot sauce (or less to suit your taste)
 2 tbsp brown sugar
 3 cloves garlic, crushed
 1 fresh chili pepper, minced
 ½ cup canned pickled hot peppers, diced + 1/4 cup liquid from the can
Chicken
 6 boneless, skinless chicken breasts (about 2 ½ lbs.)
 2 cups flour
 ½ cup cornstarch
 1 tsp baking powder
 4 egg whites
 1 cup canola/peanut oil for frying
1

Whisk sauce ingredients together in large bowl. Set aside.

2

Butterfly each chicken breast by cutting through the thickness with a sharp knife to yield 2 thinner cutlets. Cut each crosswise into ½” strips to form “fingers.” Place them in a large zipper storage bag. Add 1/4 cup of the sauce to bag and gently squeeze bag to coat chicken with sauce. Marinate in refrigerator for 30 minutes or up to 2 hours.

3

In a large bowl, combine flour, cornstarch, and baking powder. Add 6 tablespoons of the sauce and stir it together until the mixture resembles coarse, wet sand.

4

In another large bowl, whisk egg whites until frothy. Line a sheet pan or tray with parchment paper.

5

Remove chicken from marinade and pat dry with paper towels. Dip chicken, one strip at a time, in egg whites and then into flour mixture, pressing lightly to adhere.

6

Heat oil in large skillet over medium-high heat until it has reached 345 °F or the surface is shimmering. Carefully place chicken strips in oil and fry until golden brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.

7

Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.

Category

Ingredients

Sauce
 ¼ cup fresh lemon juice
 ¼ cup canola oil
 ¼ cup yellow mustard
 2 tbsp hot sauce (or less to suit your taste)
 2 tbsp brown sugar
 3 cloves garlic, crushed
 1 fresh chili pepper, minced
 ½ cup canned pickled hot peppers, diced + 1/4 cup liquid from the can
Chicken
 6 boneless, skinless chicken breasts (about 2 ½ lbs.)
 2 cups flour
 ½ cup cornstarch
 1 tsp baking powder
 4 egg whites
 1 cup canola/peanut oil for frying

Directions

1

Whisk sauce ingredients together in large bowl. Set aside.

2

Butterfly each chicken breast by cutting through the thickness with a sharp knife to yield 2 thinner cutlets. Cut each crosswise into ½” strips to form “fingers.” Place them in a large zipper storage bag. Add 1/4 cup of the sauce to bag and gently squeeze bag to coat chicken with sauce. Marinate in refrigerator for 30 minutes or up to 2 hours.

3

In a large bowl, combine flour, cornstarch, and baking powder. Add 6 tablespoons of the sauce and stir it together until the mixture resembles coarse, wet sand.

4

In another large bowl, whisk egg whites until frothy. Line a sheet pan or tray with parchment paper.

5

Remove chicken from marinade and pat dry with paper towels. Dip chicken, one strip at a time, in egg whites and then into flour mixture, pressing lightly to adhere.

6

Heat oil in large skillet over medium-high heat until it has reached 345 °F or the surface is shimmering. Carefully place chicken strips in oil and fry until golden brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.

7

Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.

Firecracker Chicken Fingers

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