Panko Chicken Bites with Sriracha

One of my go-to quick meals when I just don’t have the time or energy to cook anything, but crave something intensely flavorful.

(original post)

Panko Chicken Bites with Sriracha

4 chicken thighs
1 T Sriracha sauce
1/2 tsp. salt
1 1/2 cups panko bread crumbs
1 T olive oil

Preheat the oven to 425 F. Coat a small baking tray with the olive oil.

Rinse and dry the chicken. Usually I have packets of boneless chicken thighs in the freezer that I quickly defrost in the micro. Cut the chicken thighs into 2″ strips.

In a bowl sprinkle over the salt and squeeze the Sriracha over the chicken strips and mix together. Add the Panko crumbs and toss well so that each piece is well coated in the crumbs.

Lately I have been using a box of Progresso lemon pepper Panko crumbs and I quite like them, although plain panko is delicious too.

Lay the coated chicken strips on the oiled tray and sprinkle over some of the raining Panko over the top.

Bake for 20 – 25 minutes until crispy and browned, but don’t overbook them.

I have put these over a salad, brought them to a picnic, or just eaten them from a bowl while watching a movie.

Variations:

  • add a dash of soy sauce instead of salt
  • mix furikake with the Panko
  • mix grated Parmesan to plain Panko
  • substitute catfish or cod for the chicken

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