Brian in the Kitchen


Brian in the Kitchen Recipes


BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 10 2017

Cooking With Booze: Tequila Lime Chicken Crispers

1/2 lb boneless chicken thighs, cut into 1-inch pieces
1 cup panko bread crumbs (I use Kikkoman brand)
1 extra large egg, whisked
1 tsp fresh chopped cilantro (optional garnish)

for the glaze

2 tbsp granulated white sugar
1 tbsp light soy sauce
1/4 cup water + 2 tsp cornstarch
1/4 cup tequila (I used reposado)
2 tbsp triple sec
1 tbsp fresh lime juice + 1 tsp fresh lime juice

Preheat oven to 400F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. Bake for 15-20 minutes until chicken coating is a dark golden brown and is crunchy.

While chicken is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + 1/4 cup water and 1 tsp lime juice. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce becomes thick (should take less than 1 minute. you don't want to cook too long or you will evaporate all the alcohol). Turn off heat and add 1 tsp lime juice and stir in. Pour sauce on chicken right before serving. Garnish with cilantro if desired. Serve over rice if desired.

*** Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames. ***