Oil free recipe
These crunchy little chicken bites have great flavor and a nice crispy texture, yet they are baked instead of fried, and making them the perfect healthy alternative to fried chicken nuggets. I picked up some whole cashews and let food processor do the work. The sweetness you get from the cashews balanced perfectly with the spicy chicken marinade in this recipe.
Ingredients:
1/2 kg boneless chicken breasts (sliced into small strips)
2 tablespoons red chili paste
2 cups Cashew nuts
2 tablespoons Sriracha (Thai hot chili sauce)
2 tablespoons honey
1 tablespoon lime juice
2 teaspoons garlic paste
1 teaspoon ginger paste
1/4 cup soy sauce
Salt to taste.
Procedure:
Preheat oven to 250 degree C.
In a large bowl, whisk chili paste, sriracha, soy sauce, honey, lime juice, garlic and ginger together.Set 1/4 cup of the sauce aside.
Add the chicken strips to the remaining sauce. Place in the refrigerator to marinate for an hour. Place the cashews in a food processor and blend into a fine crumb consistency.
Remove the chicken from the refrigerator and dredge in the crushed cashews.
Place the breaded chicken strips on a wire rack on top of a baking sheet.
Place in the oven to bake for 30-35 minutes at 200 degree C. Cover the chicken strips with baking sheet and bake to avoid browning.
Remember that 1/4 cup of sauce kept aside is for serving on the side. Garnish with parsley if you want.