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This delicious snack of juicy and super crunchy chicken strips, with a breaded corn flakes and marinated potatoes, covered in a sweet and sour honey sauce, with a touch of dry chipotle chili you will love it.
6 chipotle chilies, dry, finely chopped for the sauce
2 tablespoons rice vinegar, for the sauce
1 tablespoon ginger, finely chopped, for the sauce
2 tablespoons soy sauce, for the sauce
1 tablespoon garlic, finely chopped, for the sauce
2 tablespoons cornstarch, for the sauce
1/4 cups Water, for the sauce
1/4 cups lemon juice, for the sauce
2 tablespoons Sriracha sauce, for the sauce
to taste onion stem chambray, chopped, to decorate
Preparation
Place the chicken breasts in a bowl and mix with the egg, salt and pepper, reserve.
In a bowl, mix the bread crumbs with the potatoes, the corn flakes, the starch and cover the chicken with this mixture covering completely.
Fry the chicken strips in a pot with hot oil until golden brown and drain on absorbent paper. Reserve.
For the sauce, in a pot cooks the honey with the chipotle chili, the vinegar, the ginger, the soy sauce and the garlic. While it is boiling, hydrate the starch with the water in a bowl and pour in the sauce, add the lemon juice and the sriracha. Cook until thick and season.
In a bowl mix the chicken strips with the sauce making sure to cover them completely.
Serve on a table and decorate with cambric stems. Serve with roasted corn and enjoy.
PRESENTATION
Serve the chicken strips and sprinkle with onion stems and roasted corn.
TIPS
You will know that your fry is ready when the oil stops bubbling.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by
Rate this tip
Ratings(3)
irene canul araiza
31/01/2020 21:13:40
Exelente
Jaime Flores Suárez
20/04/2019 13:59:49
Por probar
Maria Sonia Plascencia Zapata
27/10/2018 11:26:16
Simplemente delicioso y fácil preparación
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