Crispy Chicken Strips w/ Sweet & Spicy Garlic Sauce

Chicken & Wet Marinade

• 500g chicken breast, cut into strips
• 1 cup buttermilk
• 3 tbsp hot sauce
• 1½ tbsp soy sauce
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• ½ tbsp black pepper
• 1 tbsp lemon juice
• Salt to taste

Dry Coating

• 2 cups plain flour
• ½ cup cornflour
• 1 tsp baking soda
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp paprika
• ½ tbsp black pepper
• Salt to taste

Sweet & Spicy Garlic Sauce

• 3 cloves garlic, minced
• 6 tbsp ketchup
• 3 tbsp hot sauce
• 1½ tbsp soy sauce
• 3 tbsp honey
• 1½ tbsp chilli garlic sauce
• 1 tbsp lemon juice
• ½ tsp black pepper
• Salt to taste
• 3 tbsp cold butter, cubed

Directions

• Marinate the chicken with all the wet marinade ingredients for 1–2 hours.
• Mix all the dry coating ingredients. Remove the chicken, reserving the marinade. Coat each strip in the flour mixture, dip back into the marinade, then coat again in flour, pressing firmly to create a craggy coating. Rest on a wire rack for 2–3 minutes.
• Deep-fry at 170–175°C / 340–350°F for 5–7 minutes, until golden and cooked through. Drain on a wire rack.
• For the sauce, add everything except the butter to a pan and let it bubble for 2–3 minutes. Turn off the heat, add the cold butter and stir until glossy.
• Toss the crispy chicken in the sauce and serve with cool ranch.