Honey Chili Crunch Chicken with Seared Broccolini
Time to complete
20 minutes
Serving size
4
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What You Need
Ingredients
Preparation
Cornflakes lend a slight sweetness and depth of flavor to this breading, but panko would make a perfectly acceptable substitute. Chili crisp can be found in the Asian section of most grocery stores. We like to use the spicy oil to flavor the chicken before coating it, then stir in the crispy chili bits with honey and butter to drizzle over the crunchy chicken.
*This recipe originally ran in the US on HexClad.com.
- In a small bowl, stir honey with 2 tablespoons chili crisp, melted butter, and lemon juice; season with salt. Add additional chili crisp for more heat, if desired.
- In a medium bowl, season chicken with salt and pepper and toss with chili crisp oil. In a shallow bowl, whisk eggs with 2 tablespoons of water. In a large plate, season cornflakes with salt and pepper. Coat chicken in eggs, letting excess drip off, then dredge in cornflakes, pressing to adhere. Transfer to a baking sheet lined with parchment.
- In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, heat ½ inch/1 cm vegetable oil over medium heat; it’s ready when a piece of cornflake added to the oil sizzles. Working in two batches, pan-fry chicken, turning once, until golden and cooked through, 2 to 3 minutes per side. Transfer to a wire rack set in a sheet pan. Repeat with remaining chicken tenders. Drizzle honey-chili crisp mixture over chicken pieces as they come out of the pan and season with salt.
- Meanwhile, in a HexClad 12"/30 cm Hybrid Fry Pan, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Add ginger and garlic and cook for 30 seconds. Add broccolini and season with salt. Cook, shaking pan occasionally, until beginning to sear, about 2 minutes. Add ¼ cup/60 ml water, cover and cook over medium heat until broccolini is crisp-tender and water has evaporated, about 3 minutes.
- Serve chicken with broccolini and steamed rice.
Note
To crush the cornflakes, place in a large ziploc and smash with a rolling pin, or place them in a large bowl and crush by hand.
