2 large boneless chicken breasts
1T minced garlic
2 tsp minced ginger
1 T black vinegar
2 T sweet chili sauce
2 tsp Siracha
2 T dark soy sauce
3 T orange juice
1 T honey
peanut oil for pan frying (you can substitute canola/vegetable oil)
egg wash (1 egg, 1 T water)
panko bread crumbs (about 1 1/2 cups)
2 T pepper flakes
salt and pepper- to taste
2 scallions (thinly sliced) garnish
3 T sweet chili sauce
1 T honey
1 T orange juice
Begin by cutting your chicken breasts into finger sized strips. Set your pieces on a parchment lined tray to allow them to dry. Mix the ingredients for your wing sauce as well as for your dipping sauce in two separate bowls.
Create a bowl for your egg wash and a separate bowl for your panko and chili flakes. Season each bowl with salt and pepper. Dredge your chicken pieces in the egg wash and then coat them in the panko/chile mix and set back on your tray.
Pour 2T of peanut oil (or substituted vegetable/canola oil) into a large saute pan and turn your heat to medium-high. Once chicken fingers lightly sizzle once touching the oil, begin laying your chicken pieces in the saute pan. Cook till medium gold about 1-2min per side, then turn.
Remove the chicken pieces to a paper towel and pour out remaining oil. Add your chicken wing sauce to your saute pan, return to medium heat and add your boneless wings. Turn to coat all sides.
Plate your boneless wings and top with sliced scallions. Serve with a small bowl of sweet chili dipping sauce