Sichuan Glazed Chicken Tenders with Spicy Ranch
From a YouTube video Watch the original
Ingredients
- Chicken breasts, cut into 1-inch thick strips
- Buttermilk powder
- Heavy cream
- Pickle juice
- Kimchi juice
- Salt
- MSG
- Sriracha
- All-purpose flour
- Potato starch or corn starch
- Cajun seasoning
- Sichuan peppercorns
- Soy sauce
- Hoisin sauce
- Honey or brown sugar
- Rice vinegar
- Chili crisp
- Garlic
- Ginger
- Mayonnaise
- Sour cream
- Dried parsley, dill, chives
- Cayenne pepper
- Chipotle chili powder
- Onion powder
- Black pepper
- Lemon juice
- Neutral oil
- Waffle fries
- Sweet Cajun seasoning
Instructions
- Marinate chicken strips in a mixture of buttermilk powder, heavy cream, pickle juice, kimchi juice, salt, MSG, and sriracha. Refrigerate for a few hours.
- Prepare dry dredge with all-purpose flour, potato starch, salt, MSG, pepper, Cajun seasoning, and ground Sichuan peppercorns.
- Make spicy ranch by combining mayo, sour cream, buttermilk powder, garlic, dried herbs, cayenne pepper, chipotle chili powder, onion powder, black pepper, salt, and lemon juice. Adjust consistency with whole milk.
- Fry waffle fries until golden brown, season with salt and sweet Cajun seasoning.
- Bread chicken tenders by coating in dry dredge, then wet marinade, and again in dry dredge. Fry until crispy and cooked through.
- Prepare Sichuan glaze by combining soy sauce, hoisin sauce, honey, rice vinegar, chili crisp, garlic, ginger, and ground Sichuan peppercorns. Cook until thickened.
- Brush Sichuan glaze onto cooked chicken tenders.
- Serve chicken tenders with waffle fries and spicy ranch. Enjoy!
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