Tequila Lime Chicken Crispers
This sweet tequila lime glaze is coated over crispy, oven baked chicken. It's a delicious combination of flavors.
Ingredients
- 1/2 lb boneless chicken thighs, cut into 1-inch pieces
- 1 cup panko bread crumbs, I use Kikkoman brand
- 1 extra-large egg, whisked
- 1 tsp fresh chopped cilantro, optional garnish
for the glaze
- 2 tbsp granulated white sugar
- 1 tbsp light soy sauce
- 1/4 cup water + 2 tsp cornstarch
- 1/4 cup tequila, I used reposado
- 2 tbsp triple sec
- 1 tbsp fresh lime juice + 1 tsp fresh lime juice
Instructions
- Preheat oven to 400°F. Dip chicken pieces in egg and then roll in bread crumbs until fully coated and place on a baking sheet lined with parchment paper. Repeat until all chicken is coated. Bake for 15-20 minutes until chicken coating is a dark golden brown and is crunchy.
- While chicken is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + 1/4 cup water and 1 tsp lime juice. Bring to a low boil. In a small bowl, dissolve cornstarch in water, then add to the mixture. Stir until sauce boils again and cook until sauce becomes thick (should take less than 1 minute. you don't want to cook too long or you will evaporate all the alcohol). Turn off heat and add 1 tsp lime juice and stir in. Pour sauce on chicken right before serving. Garnish with cilantro if desired. Serve over rice if desired.
Serving: 0.5of recipe, Calories: 575kcal, Carbohydrates: 42g, Protein: 26g, Fat: 22g, Saturated Fat: 6g, Sodium: 842mg, Fiber: 1g, Sugar: 19g, NET CARBS: 41
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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