Crispy Asian Chicken Strips with Garlic Chili Sauce
Better than takeout! These crispy chicken strips are coated in an addictive sweet, spicy, and savory garlic chili sauce. Perfect for dinner or as a party appetizer.
Ingredients
For the Garlic Chili Sauce:
- 2 tbsp vegetable oil
- 5 cloves garlic minced
- 1 large shallot minced (about 2 tbsp)
- 1 tbsp fish sauce or soy sauce/tamari
- 2 tbsp packed light brown sugar
- 2 tbsp rice vinegar
- 3 tbsp ketchup
- 1-2 tbsp Sriracha or chili garlic sauce to taste
For the Chicken Strips:
- 2 lbs chicken tenders or chicken breast strips
- 1 cup all purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Neutral oil like vegetable or canola, for frying (about 1-2 cups)
- Sliced green onions & sesame seeds for garnish (optional)
Instructions
- Make Sauce: Heat oil in saucepan over medium. Sauté garlic & shallot 2-3 mins until fragrant. Add fish sauce, brown sugar, vinegar, ketchup, and Sriracha. Whisk, simmer 3-4 mins on low. Set aside.
- Bread Chicken: Set up bowls with flour, beaten eggs, and panko. Dredge each chicken strip in flour, then egg, then panko, pressing to adhere. Place on wire rack.
- Fry: Heat 1 inch of oil in large pot to 350°F. Fry chicken in batches for 3-4 mins per side until golden and cooked to 165°F. Drain on clean wire rack.
- Serve: Reheat sauce if needed. Toss hot chicken in sauce to coat, or serve sauce on side for dipping. Garnish with green onions and sesame seeds. Serve immediately.
Notes
For crispiest results, let breaded chicken rest 10 mins before frying and maintain oil temp at 350°F. Sauce can be made 5 days ahead. For a lighter version, air fry at 400°F for 10-12 mins.