Spicychickenappetizers Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Put flour in a bowl. Put egg in a second bowl. Pour panko, red pepper flakes, chili powder, paprika, and chives in a third bowl with a lid; mix until combined.
• Dip chicken strips in flour to dust them, then dredge in egg, making sure to let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes.

Steps:

• Start to brown your minced Chicken, breaking it apart, cook 3 minutes.
• Add the onions, stir fry another minute.
• Add the carrots, cilantro, bean sprouts & garlic. Cook 2 minutes.
• Add ginger, soy, cinnamon & chili.
• Cook for 1 minute longer - set aside to cool.
• Keep your Spring Roll wraps under a damp paper towel.
• Take out one at a time add 1 tbsp of the cooled chicken mixture in the center of the wrap.
• Fold up the bottom then bring in each side and roll it up one more time so you have a small bundle.
• Place seam side down on a lightly oiled cookie sheet.
• Very lightly spray the tops of the appetizers with oil, or you may lightly paint them with oil.
• Bake at 375F for apprx 15-20 minutes turning them half way through the baking. They should be nicely browned & crisp.
• Let them rest 5 minutes before serving.
• Meanwhile make the dipping sauce.
• In a small saucepan Mix your soy sauce, honey & Chili sauce.
• Mix the cornstarch with the water.
• Add to sauce pan & bring to a boil.
• Remove from heat and allow to cool.
• Serve on the side with the appetizers.

Steps:

• In non-stick skillet, cook chicken, green peppers, onion and garlic in oil until chicken juices run clear.
• Stir in tomato sauce, tomatoes, and seasonings.
• Bring to a boil.
• Reduce heat and simmer, uncovered for 5 minutes.

Steps:

• Curried tortilla chips: Preheat oven to 350°F/180°C.
• Mix curry paste and oil in a very small pan. I use a metal cup measurement. Cook for one minute on medium-low heat.
• Spread curry paste mixture on tortillas, then cut each tortilla into eight wedges. Arrange wedges in a single layer on a large lined baking sheet. Bake for 10 minutes (slightly below middle of oven). Let cool. Store in airtight container if not used the same day.
• Sour cream mixture: Mix together. Refrigerate.
• Salsa and salsa dressing: Mix salsa ingredients and salsa dressing separately. Combine. Salsa is best when made a few hours in advance and served at room temperature.
• Assembling (has to be done just before serving): Spread sour cream mixture on each wedge, ca 1 heaped tsp per wedge. Drain salsa using a sieve. Scatter each wedge with ca 1 heaped tsp salsa. Serve immediately.