Chinese Chicken Strips

Brynie Greisman Brynie Greisman
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My friend R. came to my house after eleven one night to borrow something. I had just made this dish and offered her a piece. She ended up taking samples for all her kids! They loved it. It’s juicy, pungent, and full of flavor. Easy to make and a pleasure to serve.

1h 5
Medium Meat

Contains: Wheat, Tree nuts, Soy, Gluten

Directions

Make the Chicken

  1. Preheat oven to 350 degrees Fahrenheit. Combine flour and black pepper in a large plastic bag. Add chicken cutlets in batches. Shake to coat.

  2. Heat oil in a frying pan over medium-high heat. Sauté chicken pieces for about two minutes on each side, until golden. Place in a 9-x-13 inch baking pan lined with Gefen Parchment Paper.

  3. Combine soy and chili sauces in a medium-sized bowl. Place brown sugar in a half cup (or larger) measuring cup. Pour vinegar over sugar and mix together well until sugar is dissolved. Add to bowl. Add garlic, ginger, and crushed red pepper. Whisk together until smooth. Taste and adjust seasoning if necessary.

  4. Spoon sauce over chicken pieces in pan, coating them all. Cover and bake for 15 minutes. Uncover. Add vegetables of your choice, if desired, and continue baking for an additional ten minutes. Sauce will thicken during the cooking.

  5. Garnish with scallions and nuts and serve over rice, bulgur, or quinoa.

Credits

Variations:

Alternatively, after sautéing the chicken, place in a slow cooker. Pour sauce on top. Cook on low for three to four hours.

Description:

Photography: Hudi Greenberger

Food Styling: Janine Kalesis

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1 Comment

Leah •

Excellent! I was running really short on time so for a quicker and healthier version I shook the chicken pieces in a bag with spelt flour. Then put it into a pan. Prepared the sauce as directed but added toasted sesame oil. Baked in 450 oven covered for 15 min or so then uncovered 10minutes. Winner! Thank you so much!

Chaia Frishman •
Reply to Leah

Thanks for the feedback!