Join The Conversation With Mishpacha's Weekly Newsletter

Chicken Strips with Sweet Red Sauce

Brynie Greisman

Marinated, fried, and smothered in a delicious sauce, this is the kind of recipe that everyone really enjoys, presents beautifully, and gets a meal off to an elegant start

Wednesday, March 29, 2017

 Mishpacha-Recipe

Food Preparation by Brynie Greisman, Food and Prop Styling Amit Farber, Photography by Daniel Lailah

My daughter-in-law brought this dish once for Shabbos and we had not one tiny piece of schnitzel left. I filed the recipe away and knew I had to try it with potato starch instead of flour for Pesach. It works perfectly and freezes well too. There are a few steps — marinate, fry, sauce, and bake, but none of them are too difficult. You’ll see how much your family will appreciate it and you’ll want to double the recipe next time!

INGREDIENTS

YIELDS AT LEAST 15 APPETIZER PORTIONS 

  • 2.2 lbs (1 k) chicken cutlets, cut into small pieces or strips
  • ¾ cup potato starch
  • oil, for frying

Marinade
    • 1 tsp oil
    • 1 tsp baking powder
    • 1 tsp salt
    • 2 eggs
    • ¼ cup water
    • paprika and cayenne pepper, to taste


Sweet Red Sauce
  • 2 Tbsp oil
  • 2 onions, diced
  • 2 cloves garlic, diced
  • 2/3 cup brown sugar
  • 1/3 cup ketchup
  • ¼ cup water
  • pinch of salt



PREPARATION

Combine all marinade ingredients in a small bowl. Add chicken cutlet pieces and mix well to coat evenly. Cover and place in fridge for at least half hour.

Meanwhile, prepare sauce: Heat oil in a saucepan and sauté onions and garlic until golden, about 15 minutes. Add remaining ingredients and bring to a boil. Boil for 2 minutes and remove from heat.

Remove marinated chicken pieces from fridge. Heat a generous amount of oil in a large frying pan. Dip chicken pieces into potato starch and fry a few minutes on each side, until golden. Drain in a pan lined with paper towels. Repeat until all the chicken is used up.

Halfway through, preheat the oven to 350°F (180°C). Place all the chicken pieces in a 9x13-inch aluminum pan. Pour sauce over chicken until pieces are evenly coated. Bake for half hour, uncovered. You can cover it part of the time if you see that the sauce is getting completely absorbed .

To serve: Put a small amount of mashed potatoes in a ring form on a plate. Remove ring. Spoon chicken pieces over mashed potatoes. Drizzle with sauce. Garnish with greens of your choice. To achieve look in photo, stick a chive.

Tip If you like a lot of sauce with your chicken pieces, double the amount of sauce. You can also freeze it on its own and use with any chicken, meat, or even hamburgers.


Related Stories

Barbecue Brisket

Rivky Kleiman

More than just your Bubby’s brisket, this one is something special

Pastrami Tacos

Michal Frischman

Let your guests have fun mixing and matching their own tacos with an array of tasty filling selectio...

Chocolate-Chip Molten Cupcakes

Faigy Grossman

Chocolate melted in cupcakes and kosher for Pesach: Will this become the next viral craze? Try it an...

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message
MM217
 
Locked Up for Saving Lives
Rabbi Moshe Grylak Kidney-shaped kindness
Selling a Defective Product
Yonoson Rosenblum To play or not to play
Out of the Booth of Truth
Eytan Kobre “Entries into and exits from the succah”
Take 5: Business Tips from Peloton COO Tom Cortese
Prepared for print by Shira Isenberg Invigorate a “sleepy industry” with innovation
Ten Questions for Shmuel Bisk
Rachel Bachrach A good mortgage broker can save you NIS 100,000
That Elusive Mr. Right
Jacob L. Freedman “I’m calling because you got it all wrong!”
Home Front Command
Rabbi Ron Yitzchok Eisenman Another victim of Hurricane Harvey
Say What?
Faigy Peritzman The language of the heart
The Business of Marriage
Sarah Chana Radcliffe Don’t squelch your spouse’s financial dreams
Will My Children Be Good Spouses?
Sara Eisemann Forgive yourself for imperfect children
The Pastry Chef: Part II
D. Himy, M.S. CCC-SLP And Zivia Reischer Red thoughts, green thoughts