Crispy breaded chicken breast topped with sweet and spicy
ginger-citrus sauce and sesame seeds. Served with spicy-cool
wasabi-ranch dressing for dipping.
2 chicken breast fillets
4 to 8 cups vegetable oil (as required by fryer)
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 cup milk
1 1/4 cups water
1 tablespoon corn starch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
1/2 cup Hidden Valley Ranch bottled salad dressing
2 tablespoons buttermilk (or whole milk)
1 teaspoon prepared horseradish
1/2 teaspoon powdered wasabi
1 drop green food coloring
- Combine flour, salt, peppers and paprika in a medium bowl.
- In another small bowl, whisk together egg and milk.
- Slice each chicken breast into 6 pieces. Preheat 4 to 8
canola oil (use the amount required by your fryer) in a deep fryer to
- One or two at a time, dip each piece of chicken into the
mixture, then into the breading blend; then repeat the process so that
each piece of chicken is double-coated.
- When all chicken pieces have been breaded, arrange them on
and chill for 15 minutes.
- As the chicken is resting, make the ginger-citrus sauce by
dissolving the corn starch in the water. Pour the water into a medium
saucepan along with the rest of the sauce ingredients and bring the
mixture to a boil over medium heat. When the sauce begins to bubble,
reduce heat and simmer for 10 to 15 minutes or until thick. Remove the
sauce from the heat and let it cool a bit.
- Make the wasabi-ranch dressing while your ginger-citrus
simmering. Simply whisk together the ranch dressing, buttermilk,
prepared horseradish, powdered wasabi, and green food coloring in a
small bowl. Cover and chill this until the wings are done.
- When the chicken has rested and you're ready to cook, lower
boneless wings into the oil and fry for 5 to 6 minutes or until each
piece is browned. Depending on the size of your fryer, you may want to
fry the chicken in batches so that the chicken isn't too crowded in
- When chicken pieces are done frying, remove them to a
or a plate lined with a couple paper towels.
- When all the chicken is fried, place the pieces into a
container such as a large jar with a lid. Pour the ginger-citrus sauce
over the chicken in the container, cover it up, and then gently shake
everything around until each piece of chicken is coated with sauce.
Pour the chicken onto a plate, top with sesame seeds and serve the dish
with wasabi-ranch dressing on the side