A Geek Favorite: Chicken Strips

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mmmmmm healthy food gone bad...

I made the most delicious fried chicken fingers the other day. Homemade, from fresh chicken, my own batter, and in a wok. Be careful this time around because I would consider this a level 3 cooking experiment, as it involves hot oil, knives, and fresh spicy peppers (please don’t rub your eyes afterwards).

So there I was, stumbling around teh interwebz one day and happened upon an amazingly simple, absolutely delicious looking fried chicken recipe. No, not the “extra crispy or original” kind, more like the chicken nuggets kind…though not the “crappy pre-formed processed nuggets” you might think, but fresh, hand-cut, hand-seasoned little strips of joy.

I had kept this recipe among my bookmarks for months now and finally decided to break it out the other day when I realized we had very little to make for dinner. I couldn’t leave the recipe alone the way it was of course because first of all, I didn’t have one of the ingredients, and second, one of the other ingredients seemed a bit off, so I left it out. Finally, if you know me, you know I like things spicy…so I kicked up the heat index of the peppers using serrano instead of jalapeno.

This recipe is GLUTEN FREE for any readers who may have an allergy. You may even be able to make it a vegetarian dish by using seitan or firm tofu, squeezed and pressed of course

Jamaican Jerk Fried Chicken

  • 2 egg whites
  • 1½ tsp toasted sesame oil
  • 1½ tsp Jamaican Jerk spice
  • 2 tbsp corn starch
  • 1½ tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 3 boneless, skinless chicken breasts, cut into thin long strips
  • 2 cups canola oil
  • 1 lime, cut into eights
  • 2 serrano peppers, seeded and thinly sliced cross sections
  • In a large bowl, whisk the egg whites, sesame oil, jerk spice, corn starch, salt, ground pepper and red pepper flakes until the egg whites loosen.

    Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinate in the refrigerator for at least one hour.

    In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚). Place chicken strips in pan, careful not to over crowd the pan. Cook the strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.

    In a large mixing bowl, thoroughly toss cooked drained chicken, lime, and serrano slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.

    In addition to fried chicken for dinner, I made tempura green beans but you’ll have to click through to my original blog post to see the recipe for that one. I’ll say this though…frying on a midsummer’s night when your A/C is giving up the ghost is not always a great idea, I was literally dripping with sweat by the time all the food was ready.

    I encourage you all to try this recipe, and remember to click through to the original blog posting for the tempura green beans recipe.

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