|I have been mildly Sriracha obsessed lately. I think every other recipe I pin on Pinterest involves Sriracha. This recipe came from a Pinterest pin that led tme to Jenn's Food Journey. I adapted the recipe to better suit my tastes, but the idea remained the same. Take chicken, dip it in Sriracha, cover it in Panko, bake and enjoy. I first had Sriracha when I was 22 years old. I had just graduated from college and was hanging out it with a group of friends late at night. Our host decided to make ramen soup (hey, we were recent college grads!) I still am a huge fan of ramen, but he added a big squirt of Sriracha to my bowl. It was divine, like nothing else I have ever tasted. For the record, he also introduced me to the tiny Vietnamese egg rolls that you wrap in leafy lettuce. I owe him a lot, obviously.|
¼ cup Sriracha
1 tablespoon rice vinegar
¼ teaspoon ground ginger
2 boneless skinless chicken breasts, cut into strips
1 cup Panko bread crumbs
¼ teaspoon pepper
½ teaspoon garlic powder
In a large, shallow dish combine the Sriracha, vinegar and ginger. Add the chicken strips, tossing to coat. Allow the chicken to marinate at room temperature for 30 minutes.
Meanwhile, preheat the oven to 425 degrees. Place a wire cooling rack overtop of a baking sheet. In a shallow dish combine the Panko, pepper and garlic powder. Dip each marinated chicken strip into the Panko mixture and coat well. Place the Panko coated chicken strip on the rack. Repeat with the remaining strips. Bake for 15 to 20 minutes, until the chicken is cooked through.
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