Sweet Chili Sauce:
1/3c Chili Sauce (The Ketchup aisle stuff)
2/3c Sweet Thai Chili Sauce (Asian aisle)
Hot Honey Sauce (From our Hot Honey Flaps):
1/3c Louisiana Hot Sauce
Batter (Was enough for 3 batches):
Up to 2/3c Cornstarch
1/3c Oil (For Frying)
Cut up thawed Chicken Breasts. Add to bowl of Cornstarch, rolling each around, one at a time. Beat Eggs, pour over bowl of Cornstarched Chicken. Give a quick toss to distribute the Egg around, NOT TOO MUCH Mixing.
Heat Oil. Place each in, one at a time, and brown each side, til cooked. Once cooked, toss with Sauce of Choosing.
Potatoes: Slice thin-ish. I soaked in COLD Water + a lil Vinegar. Bake in Oven til browned, flipping halfway. PRE, or Post, Cooking- Season with Seasons of Choice (Salt/Pepper. Dill/Salt/Pepper/Chives), etc.
Similar Posts (Also, for MORE Sauce Recipes, Check Out Our Marinade/Sauce Link to the Right):
Healthier Options: Use Coconut Oil. Skip Batter process, just toss Cooked Chicken with Sauce of Choice.
*** Please be sure to check out Our MANY Sauce Recipes On Our Marinade/Sauces Posts or Our Grilling Posts!