Recipe by Athena Loizidou
This chicken is accompanied by a sweet sauce, but apart from the fantastic sauce the chicken itself is delicious and crunchy. “Fried” chicken but cooked in the oven!
Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 3
Calories per serving: 320 kcal
MATERIALS:
For the chicken:
400 gr. skinless chicken breast fillet, boneless, cut into bites
1 cup ground breadcrumbs
1 tbsp. flour
2 tbsp. smoked paprika
¼ κ.γ. chili powder
Salt and pepper
For the sweet spicy honey sauce:
60 gr. water
1 tbsp. corn flour
¼ κ.γ. paprika
1/8 kg salt
1/8 kg pepper
60 gr. White wine
1 tbsp. soy sauce
60 gr. honey
4 tbsp. TAVASCO SRIRACHA sauce
30 gr. salted butter
IMPLEMENTATION:
For the sauce:
1. In a bowl, mix the water with the corn flour until it dissolves. Add the paprika, salt and pepper.
2. In a saucepan over low heat, combine the wine, soy sauce, honey and Tabasco. Turn up the heat and slowly add the corn flour mixture, stirring with a whisk. When the mixture starts to boil, cook for about 1 more minute.
3. Turn off the heat and add the butter. Set aside until needed.
For the chicken:
Preheat the oven to 250 ° C. Grease a large pyrex with plenty of olive oil.
2. In a large bowl, mix the toast, flour, smoked paprika, chili powder, salt and pepper. Stir to homogenize the ingredients.
3. Take each piece of chicken and dip it in the toast, pressing gently. Place in the prepared pan. Repeat until all the chicken is used. We take care not to squeeze the chicken pieces in our pan. If necessary, use two pans. Lightly pour the chicken with olive oil. Bake for 15-20 minutes. Serve with the sauce.
