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On a quest to find an egg-free, gluten-free, shnitzel-like recipe, I played around with these ingredients and the results were outstanding!
1 pound thin chicken cutlets, cut into strips
1/2 teaspoon salt
1/2 cup potato starch
2 tablespoons canola oil
1 teaspoon sriracha
1/4 cup maple syrup
In a bowl, mix salt and potato starch.
Add the chicken strips and mix till fully coated.
Add canola oil to a frying pan and turn on the flame to medium-high heat.
Once the oil is hot, add all the chicken strips.
Mix the chicken every two to three minutes to ensure even cooking.
Add the sriracha and maple syrup and mix to coat.
Lower the flame to low-medium heat and let simmer around 10 minutes, mixing every so often, until the chicken is crispy.
Enjoy over a plate of rice.
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