STRAWBERRY HABANERO HOT SAUCE ON KOREAN FRIED CHICKEN TENDIES
Serves 8
Directions
- 1Blend strawberries, habanero peppers, peach, peach juice, soy sauce, vinegar, sugar, and water.
- 2Strain the mixture into a pan with fried garlic and butter.
- 3Stir the sauce on low to medium heat until reduced and thickened.
- 4Mix seasonings and split half for chicken and half for flour.
- 5Beat the egg.
- 6Mix egg with flour, and soda water.
- 7Dip the chicken in flour, then batter, then flour again.
- 8Fry at 350 degrees on low - medium heat until golden.
- 9Take the chicken out and reheat oil to 375 degrees to double deep fry.
- 10Toss chicken with sauce.
- 11Add freeze dried strawberries for an extra crunch.
Ingredients
- 3 strawberries
- 3 habanero peppers
- 3 canned peach slices
- 2 tbsp canned peach juice
- 4 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 0.5 cup water
- 4 tbsp butter
- 4 cloves garlic
- 1 lb chicken tenders
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp cayenne pepper
- 2 cups AP flour
- 1 egg
- 0.33 can soda water
- freeze-dried strawberries
Equipment
blenderpan
Tips
- The chicken is dipped in flour, then batter, then flour again and fry at 350 degrees on low - medium heat until golden.
- Reheat oil to 375 degrees to double deep fry for an insane crunch.
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