Asian Inspired Chicken Tenders Cassies Food

ASIAN INSPIRED CHICKEN TENDERS ~ CASSIES

Steps:

• For the sauce: In a medium saucepan, whisk all of the ingredients together. Bring to a boil and simmer until slightly thickening. It won't be a thick sauce. Thickens a bit more as it cools. So, it's great to make this ahead to give it more time to thicken, plus for he flavors to have time to mesh. This sauce is delish..Can use it t drizzle over the chicken or as a dipping sauce on the side.
• For the tenders: If you have a turkey fryer to use, works great for making many tenders at once. If not use a frying pan with enough oil that the chicken can float. Place 2 cups of flour in a bowl or shallow dish. Add the pepper and seasoning salt. Add other spices if you like too. In another dish, whisk eggs until well blended, whisk in the flour, oil and milk.
• Season your chicken - I used onion and garlic powder, some kosher salt and pepper. Toss to evenly season.
• Once oil is hot - dip chicken into egg mixture, let excess batter drip off and then coat in the flour mixture. Place in hot oil, making sure not to over crowd. I did 10 at a time, in the turkey fryer. Depends what type of pan or fryer you're using. When they float, they are done...Drain on paper towels, then season with salt if preferred. Plate and either dip or drizzle the chicken with the sauce - or as my daughter likes it as a dipping sauce on the side.
• Enjoy these delicious tenders and sauce - they are so very good. The sauce is super.

ASIAN CHICKEN TENDERS

Steps:

• Preheat grill.
• Combine in medium mixing bowl: seasoned salt, five spices, duck sauce and teriyaki sauce. (Reserve 1/4 cup for dipping.).
• Using tongs, add chicken and fully coat with marinade. Marinate at least 10 minutes.
• Place chicken on grill, discarding bag and marinade. Close lid and grill 3-4 minutes, or until internal temperature reaches 165°F Serve with reserved dipping sauce.

CASSIES ASIAN PINEAPPLE CHICKEN

Steps:

• Place chicken, onion and peppers in crock pot. In a small bowl; whisk soy, chicken broth, honey, garlic powder, minced garlic, salt, pepper, ginger, brown sugar and reserved pineapple juice. Pour this mixture over the chicken and veggies and turn crock pot on high. Cook for 3 - 3 1/2 hours, depending on your pot. When chicken is tender and veggies are cooked. Stir together the corn starch and water. Stir this slurry into the chicken mixture. Add the pineapple and cook on low for another 20 minutes or until sauce thickens. Taste and adjust seasonings if needed.
• Serve over rice...