Chicken Strips with Sweet and Sour Sauce
Ready In: 30 mins
Serves: 8
Yields: 2 1/2 cups of sauce
Ingredients
CHICKEN
- 2 lbs boneless skinless chicken breasts
- 2 large eggs
- 6 tablespoons buttermilk
- 1 1⁄2 cups fine dry breadcrumbs or 1 1⁄2 cups saltine crackers
- 1⁄3 cup grated parmigiano-reggiano cheese
- 1 teaspoon granulated garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 1⁄2 teaspoons dried dill weed
- 1⁄2 cup margarine or 1⁄2 cup butter, melted
SAUCE
- 1 cup white vinegar
- 1 cup granulated sugar
- 1⁄2 cup frozen pineapple juice concentrate
- 2 teaspoons Accent seasoning, or substitute and use 2 teaspoons of seasoning salt (optional)
- 1⁄2 cup ketchup
- 4 teaspoons soy sauce
- 1 teaspoon seasoning salt
- 1 teaspoon granulated garlic powder
- 4 drops red food coloring
- 1⁄4 cup cold water
- 2 1⁄2 teaspoons tapioca starch or 2 1⁄2 teaspoons cornstarch
Directions
- Remove all fat from chicken breasts and discard.
- Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or flat hammer to about 1/2 inch thickness.
- Cut chicken into 1 inch strips.
- In a small mixing bowl, whisk together eggs and buttermilk.
- In a separate bowl, mix together bread crumbs, parmesan cheese, granulated garlic powder, salt, pepper and dill weed.
- Preheat oven to 400 F degrees.
- Dip each piece of chicken in buttermilk mixture and then into crumb mixture until coated on all surfaces.
- Place chicken strips in a single layer on a baking sheet or cookie sheet.
- Drizzle with melted margarine or butter.
- Bake in preheated 400 F oven for 10 minutes.
- Turn chicken strips over and continue to bake for another 5 minutes or until chicken is golden in color or until cooked through.
- Serve with Sweet and Sour Sauce as a dip.
- SAUCE-----------------.
- In a medium size saucepan, add white vinegar, granulated sugar and bring to boil, stirring frequently to dissolve, about 3 minutes.
- Add pineapple juice, Accent, ketchup, soy sauce, seasoning salt, granulated garlic powder and bring to boil; stir until blended.
- Add red food coloring and stir to blend.
- In a small bowl, mix together cold water and tapioca starch until smooth.
- While sugar mixture is boiling, slowly add tapioca starch mixture, stirring continuoulsy until sauce thickens slightly.
- If desired, you can add about 1/2 cup of crushed pineapple or chunky pineapple to sauce mixture near the end of cooking for a pineapple taste.
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