| Chloe’s Crunchy Chicken Fingers with Tangy Sauce |
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By Jean-Georges Vongerichten |
INGREDIENTS:
16 pieces boneless, skinless chicken breast, cut in 3"-long by 3/4"-thick strips
1 cup all-purpose flour
2 eggs, beaten until smooth
2 tsp. kosher salt
2 cups Japanese breadcrumbs (panko)
Grape-seed oil, as needed |
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METHOD:
1. Place 3 large bowls side by side. Add flour to the first bowl. Add eggs and salt to the second bowl and mix well. Add Japanese breadcrumbs to the third bowl.
2. Place chicken strips in flour and coat well. Then, one at a time, tap off excess flour and dip in egg mixture. Shake off excess egg and place in breadcrumbs, thoroughly coating each strip. Transfer to a dry plate.
3. Coat the bottom of a large nonstick pan with grape-seed oil. Heat over medium-high heat.
4. Carefully place chicken strips in the pan and sauté until golden brown, about 3 minutes; turn them over and sauté until brown on other side and cooked through.
5. Transfer chicken strips to a platter lined with paper towels. Blot well and season gently with a little sea salt. Serve immediately with tangy sauce.
TANGY SAUCE:
2 Tbsp. vinegar
2 Tbsp. ketchup
2 Tbsp. soy sauce
2 Tbsp. butter
1. Add all ingredients to a small saucepan.
2. Whisk to combine.
3. Bring to boil over medium-high heat, whisking occasionally.
4. Serve with chicken fingers.
Serves 4 |
NUTRITION FACTS:
Per serving: calories 552, fat 19g, protein 40g, carbohydrates 55g, dietary fiber 5g |
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