Yields6 ServingsPrep Time35 minsCook Time8 minsTotal Time43 mins
Sauce
¼cupfresh lemon juice
¼cupcanola oil
¼cupyellow mustard
2tbsphot sauce (or less to suit your taste)
2tbspbrown sugar
3cloves garlic, crushed
1fresh chili pepper, minced
½cupcanned pickled hot peppers, diced + 1/4 cup liquid from the can
Chicken
6boneless, skinless chicken breasts (about 2 ½ lbs.)
2cupsflour
½cupcornstarch
1tspbaking powder
4egg whites
1cupcanola/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.
Ingredients
Sauce
¼cupfresh lemon juice
¼cupcanola oil
¼cupyellow mustard
2tbsphot sauce (or less to suit your taste)
2tbspbrown sugar
3cloves garlic, crushed
1fresh chili pepper, minced
½cupcanned pickled hot peppers, diced + 1/4 cup liquid from the can
Chicken
6boneless, skinless chicken breasts (about 2 ½ lbs.)
2cupsflour
½cupcornstarch
1tspbaking powder
4egg whites
1cupcanola/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.
