Ingredients:

  • 2 cups (100g) tortilla chips, finely crushed
  • 1/2 cup (65g) cornstarch
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1.5 lbs (680g) chicken breast, cut into 1-inch strips
  • 2 large (60g) eggs, beaten
  • 2 tbsp (30ml) vegetable oil
  • 1/2 cup (120ml) sweet chili sauce
  • 1 tbsp (15ml) lime juice
  • 1 tsp (5ml) honey
  • 1 clove (5g) garlic, minced

Instructions:

  1. Crush the tortilla chips until they resemble coarse sand. In a shallow bowl, whisk together the crushed chips, cornstarch, paprika, garlic powder, salt, and pepper.
  2. Set up a breading station. Lightly dust each chicken strip in cornstarch, dip into the beaten eggs, and then press firmly into the chip mixture to create a thick crust.
  3. To pan-fry: Heat oil over medium-high heat and fry strips for 3-5 minutes per side until the internal temperature reaches 165°F (74°C). To bake: Arrange on a wire rack at 400°F (200°C) for 15-18 minutes, spraying tops with oil.
  4. Combine sweet chili sauce, lime juice, honey, and minced garlic. Toss the hot chicken strips in the glaze until evenly coated.