Sweet and Spicy Chicken Strips

 

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• MARINADE
• ½ cup sweetened condensed milk
• ¼ cup red curry paste
  
  
• ¼ cup soy sauce
• 2 tablespoons chopped garlic
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon fresh lime juice
• ½ teaspoon crushed red pepper
• CHICKEN TENDERS
• 1 pound chicken tenders (about 6 tenders)
• 4 cups canola oil
• 2 cups (about 8 1/2 oz.) all-purpose flour
• DIPPING SAUCE
• ¼ cup chopped scallions
• ¼ cup fresh cilantro
• ¼ cup sweetened condensed milk
• 1 tablespoons fresh Thai basil, chopped
• 1 tablespoon refrigerated lemongrass paste (from tube)
• 1 tablespoon soy sauce
• 1 teaspoon Sriracha chili sauce
• ½ teaspoon toasted sesame oil
• 1/2  teaspoon peeled fresh ginger
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Instructions Che

• 1.  Prepare the Marinade: Stir together all Marinade ingredients in a medium bowl.

• 2.   Prepare the Chicken Tenders: Add chicken tenders to bowl with marinade; cover and chill 8 hours or overnight.

• 3.   Heat oil to 330°F in a large Dutch oven over medium-high. Remove chicken from marinade; discard marinade.D

• 4.  Dredgechicken in flour, shaking off excess. Place coated chicken in hot oil; fry until coating is golden brown and a meat thermometer inserted in thickest portion registers 165°F. Drain chicken on paper towels; cover to keep warm.

• 5.  Prepare the Dipping sauce: Stir together all Dipping Sauce ingredients. Serve immediately with warm chicken tenders. (If not serving immediately, stir in scallions, cilantro, and basil just before serving.)

• Link to original recipe

• https://www.myrecipes.com/recipe/sweet-and-spicy-fried-chicken-tenders-with-sesame-dipping-sauce?did=642141-20210608&utm_campaign=dinner-tonight_newsletter&utm_source=myrecipes.com&utm_medium=email&utm_content=060821&cid=642141&mid=59400715055
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