Wake up the party with this spicy finger-food!
Whisk sauce ingredients together in large bowl. Set aside.
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.
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.
In another large bowl, whisk egg whites until frothy. Line a sheet pan or tray with parchment paper.
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.
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.
Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.
Ingredients
Directions
Whisk sauce ingredients together in large bowl. Set aside.
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.
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.
In another large bowl, whisk egg whites until frothy. Line a sheet pan or tray with parchment paper.
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.
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.
Repeat with remaining chicken strips. Transfer chicken to platter, drizzle with remaining sauce, and serve.