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Sweet ‘n Pungent Fried Chicken Strips


Even I serve fried food on Chanukah! After all, what’s a Chanukah get-together without something crispy and fried? Coated in a syrupy sweet and tangy sauce, this chicken delivers awesome flavor in each bite. Serve over rice, quinoa, bulgur, or mashed potatoes/sweet potatoes. Delicious on its own too.


Prepare the Chicken Strips

1. Heat about two inches of oil in a five-quart pot.
2. Pat the chicken strips dry.
3. In a medium-sized bowl, whisk together flour, baking powder, salt, seltzer, and egg until smooth.
4. Add chicken strips and mix until coated with a thin layer of batter.
5. Fry in batches until golden and crispy, turning midway. (Alternately, you can deep-fry.) Don’t overcrowd the pan. Drain on paper towels.
6. When all the chicken is done, remove the pan from the heat and add the peppers to the hot pan. Cover and let sit for a few minutes until they soften somewhat.

Prepare the Sauce

1. Place honey, sugar, soy sauce, chili sauce, and lemon juice in a small pot.
2. Heat, stirring, until sugar melts. Dissolve cornstarch in water and add to the pot.
3. Cook over low heat for five minutes, stirring constantly until thick and syrupy. Taste and adjust seasoning if desired.

To Serve

1. Mix together the chicken strips, softened peppers, and pineapple cubes.
2. Place on a large platter (or on plates for individual servings).
3. Pour sauce over all.


Best when served fresh. Sauce can be made a day or two in advance and reheated.


Photography: Moishe Wulliger

Food Styling: Renee Muller