Ruby Red Recipe
Classic Canto Style Crispy Chicken Strips Drizzled w/ House Sweet-n-Tangy Sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Strips
House Sweet-n-Tangy Sauce
Method
Preparing the Chicken Strips
- 1
Cut the Chicken
Slice the chicken breasts into thin strips, about 1 inch wide, and set aside.
- 2
- 3
Coat the Chicken
Dredge each chicken strip in flour, shaking off any excess. Dip in the egg mixture, and finally coat with the seasoned bread crumbs. Ensure each strip is fully coated.
Frying the Chicken Strips
- 4
Heat the Oil
In a deep frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Chicken
Carefully add the breaded chicken strips to the hot oil in batches. Fry for about 4-5 minutes per side or until golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (75°C).
- 6
Drain the Chicken
Remove the chicken strips from the oil and place them on a paper towel-lined plate to drain excess oil.
Making the House Sweet-n-Tangy Sauce
- 7
Combine Ingredients
In a medium bowl, mix together ketchup, honey, apple cider vinegar, soy sauce, garlic powder, onion powder, and red pepper flakes until well combined.
- 8
Adjust Taste
Taste the sauce and add salt as needed to enhance the flavor.
Serving
- 9
Plate the Chicken Strips
Arrange the crispy chicken strips on a serving platter.
- 10
Drizzle the Sauce
Generously drizzle the house sweet-n-tangy sauce over the chicken strips before serving.
- 11
Enjoy!
Serve hot and enjoy your Ruby Red crispy chicken strips!
