Ingredients
- Vegetable oil for frying
- 6 lrg Large eggs lightly beaten
- 1/2 tsp coarse salt
- 1/4 tsp freshly-grnd black pepper
- 2 lb boneless skinless chicken breast cut 3/4" strips
- 1 c. fresh bread crumbs - (to 1 1/2) (or possibly Panko, Japanese bread crumbs) Carrot sticks Celery sticks Cucumber sticks
- 1 c. freshly-squeezed orange juice
- 1/2 c. orange marmalade
- 1/3 c. ketchup
- 1/2 c. apple-cider vinegar
- 6 Tbsp. sugar
- 1 Tbsp. cornstarch
- 2 tsp soy sauce
- 1/2 tsp Tabasco sauce
- 1/4 tsp coarse salt
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Chicken Fingers With Elmo
Servings: 6
Directions
- Line a baking sheet with paper towels; set aside. Heat oil in a deep-fat fryer to 350 degrees.
- Make the Sweet And Sour Dipping Sauce: In a medium saucepan, whisk to combine all ingredients. Place over medium heat, and bring to a boil, whisking occasionally. Boil till slightly thickened, about 1 minute. Remove from heat, and cold before serving. (Makes 2 c.)
- In a medium bowl, whisk together Large eggs, salt, and pepper. Add in chicken, and turn to coat.
- Remove chicken from egg mix, and dredge in bread crumbs. Working in batches, carefully place dredged chicken into heated oil, and cook till golden, 4 to 5 min. Transfer to prepared baking sheet to drain. Sprinkle with salt. Serve with dipping sauce and vegetable sticks on the side.
- This recipe yields 4 to 6 servings.
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