Sriracha Chicken Strips

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  1.5 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  0.3 cup Sriracha sauce
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  1 tbsp Vinegar, Rice
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  1 Ginger, Fresh Root(85g)
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  1 Garlic(3g)
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  1 Egg, Whole, Large(44g)
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  1 cup Flour, All-Purpose, White
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  1.5 cup Bread Crumbs, Panko, Dry
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  a pinch each salt and pepper ($0.05)

Instructions

1. 1Mince the garlic and grate the fresh ginger, then combine with the sriracha sauce and rice vinegar in a bowl. Slice each chicken breast diagonally into 6 strips, add to the marinade, coat evenly, cover, and refrigerate for at least 1 hour.
2. 2Set up a dredging station with three shallow bowls: fill the first with all-purpose flour mixed with a pinch of salt and pepper, whisk the eggs with 1 tablespoon water in the second, and place the panko bread crumbs in the third. Have a clean plate ready nearby.
3. 3Remove each chicken strip from the marinade one at a time, wipe off excess sauce, then dredge through the flour shaking off excess, then the egg mixture, then the panko crumbs—ensure all surfaces are coated before placing on the clean plate.
4. 4Heat 2 tablespoons oil in a large skillet over medium-high heat for 2–3 minutes until shimmering.
5. 5Working in batches to avoid crowding, cook the breaded strips 3–4 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F—verify doneness with a meat thermometer inserted into the thickest part.
6. 6Transfer cooked strips to a paper towel-lined plate to cool for 2–3 minutes.
7. 7Divide the sriracha chicken strips evenly into 4 airtight containers while still warm. Store in the refrigerator for up to 4 days.