Ingredients for Chicken Strips With Sweet And Sour Sauce
- Boneless Skinless Chicken Breasts
- 2 large eggs
- 1/2 cup buttermilk
- Fine Dry Breadcrumbs
- Parmigiano Reggiano Cheese
- Garlic Powder
- 1/2 teaspoon salt
- Black Pepper
- Dried Dill Weed
- Margarine
- 1/2 cup white vinegar
- 1 cup granulated sugar
- Pineapple Juice Concentrate
- Accent Seasoning
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1/4 teaspoon seasoning salt
- 2-3 drops red food coloring (optional)
- Water
- 2 tablespoons tapioca starch
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How to Make Chicken Strips With Sweet And Sour Sauce
- Remove all visible fat from 1.5 lbs boneless, skinless chicken breasts and discard.
- Place each chicken breast between 2 sheets of wax paper and pound with a rolling pin or meat mallet to 1/2 inch thickness.
- Cut chicken into 1-inch strips.
- In a shallow dish, whisk together 2 large eggs and 1/2 cup buttermilk.
- In a separate shallow dish, combine 1 1/2 cups breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon granulated garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried dill weed.
- Preheat oven to 400°F (200°C).
- Dip each chicken strip in the buttermilk mixture, then dredge in the breadcrumb mixture, ensuring it's fully coated.
- Arrange chicken strips in a single layer on a baking sheet lined with parchment paper.
- Drizzle with 2 tablespoons melted margarine or butter.
- Bake for 10 minutes.
- Flip the chicken strips and bake for another 5-7 minutes, or until golden brown and cooked through (internal temperature reaches 165°F).
- While the chicken bakes, prepare the sweet and sour sauce (see below).
- Serve chicken strips immediately with the sweet and sour sauce for dipping.
- **Sweet and Sour Sauce:** In a medium saucepan, combine 1/2 cup white vinegar, 1 cup granulated sugar, and bring to a boil over medium heat, stirring frequently until sugar dissolves (about 3 minutes).
- Add 1/2 cup pineapple juice, 1/2 teaspoon Accent seasoning (optional), 1/4 cup ketchup, 2 tablespoons soy sauce, 1/4 teaspoon seasoning salt, 1/4 teaspoon granulated garlic powder. Bring to a boil.
- Stir until well blended.
- Stir in 2-3 drops red food coloring (optional).
- In a small bowl, whisk together 2 tablespoons cold water and 2 tablespoons tapioca starch until smooth.
- Slowly whisk the tapioca mixture into the boiling sauce, stirring continuously until the sauce thickens slightly (about 1 minute).
- If desired, stir in 1/2 cup crushed or chunky pineapple during the last minute of cooking.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
153g
Fat
15g
Carbs
17g
