Prep Time: 50 mins
Servings: 4 Servings
Ingredients
- 900g x chicken thigh fillets
- ¾ cup x sriracha sauce
- ¼cup x honey
- 2tbs x rice wine vinegar
- 1tbs x lime juice
- 1cup x flour
- 1tbs x Durban curry powder
- 1tbs x garlic powder
- 1tbs x chilli flakes
- 1tbs x smoked paprika
- 2tsp x salt
- 2tsp x pepper
- 3-4 x eggs, beaten
- 2-3 cups panko crumbs
- Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil for frying
Instructions
- Place the chicken in a large bowl and season with salt and pepper. In another bowl combine the Sriracha sauce, honey, vinegar and lime juice. Pour the Sriracha mixture over the chicken and mix to coat all the chicken, allow to marinade for 30minutes.
- In a pot start heating the oil. Combine the flour, curry powder, garlic, chilli flakes, smoked paprika, salt and pepper in a bowl. Coat the chicken wings with the flour, dip in the eggs and coat in the panko crumbs. Coat with the egg and the panko crumbs again.
- Fry until golden brown and crispy and drain the excess oil by placing the chicken on some paper towl. Serve hot with some hot sauce or ranch dressing on the side.
TIP: Enjoy it
