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Spiced Lime Fried Chicken Fingers Print Email

2 egg whites
1 tsp toasted sesame oil
1 tsp Chinese Five-Spice
2 TBS corn starch
1 tsp Kosher salt
tsp freshly ground pepper
1/2 tsp dried oregano
1/4 tsp red pepper flakes
3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips
2 cups canola oil
1 lime, cut into eights
1 jalapeno pepper, seeded and thinly sliced cross sections

In a large bowl, whisk egg whites, sesame oil, five-spice, corn starch, salt, grounded pepper, oregano and red pepper flakes until the egg whites have loosened.

Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinade 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?).

Being careful not to over crown the pan, cook chicken 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 chicken, lime and jalapeno slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serves 4-5.

Notes: Some like their food spicy and then some people like it SPICEY. For those who cant get enough spice you can try to use unseeded jalapeno slices when tossing the chicken at the end jut be careful to remove the jalapeno slices so that no one bites into a jalapeno seed. Also, the longer you toss the jalapeno with the chicken the spicier it gets. So adjust this per your taste.
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