Sriracha Chicken Strips

Ingredients

• 1.5 lbs about 2 boneless, skinless chicken breasts
• 1/3 cup sriracha hot sauce
• 1 Tbsp rice vinegar
• 1 inch peeled and grated ginger
• 1 clove garlic, minced
• 1 large egg
• 1 cup all-purpose flour
• 1 1/2 cups panko breadcrumbs
• A pinch each salt and pepper

Directions

1. Stir the Sriracha, rice vinegar, garlic and ginger together in a resealable container. Cut each chicken breast on the diagonal into 6 strips, then add the chicken and turn it through the Sriracha mixture until coated. Put the lid on the container and refrigerate the chicken in the marinade for at least 1 hour.
2. Heat the oven to 400 degrees. Arrange three bowls for dredging: put the all-purpose flour in the first, whisk the egg with 1 Tbsp of water in the second, and add the panko bread crumbs to the third. Set out a clean plate or dish for the chicken once it is breaded.
3. Working with one strip at a time, lift the chicken from the marinade and brush away extra Sriracha. Coat it with flour, dip it in the egg mixture, and finish with the panko, covering the whole piece at each stage. Set the breaded strip on the clean plate and continue with the rest. This part gets messy and your hands will be coated, so start when you can keep going without interruptions.
4. When every strip is coated, transfer them to a foil-lined baking sheet and bake at 400 degrees for 20 minutes. After 20 minutes, switch the oven to broil and cook for about 5 minutes on each side. Watch closely while they broil; when one side is golden brown, take them out, flip them over, and broil until the second side is golden too, about 5 minutes each side. Cool the strips slightly before serving.