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.
Learn more about Gabriela Morales
Ingredients6 portions
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.
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