Sweet Chili Garlic Popcorn Chicken

 Sweet Chili Garlic Popcorn Chicken

 

Ingredients:

3 boneless, skinless chicken breasts, pounded to ½" thick and cut into small chunks

½ cup flour

Sea salt and black pepper, to taste

3 eggs

1 cup panko bread crumbs

½ cup plain bread crumbs

1½ cups Thai sweet chili garlic sauce

Sesame seeds, for topping



Directions:

Preheat the oven to 425 degrees F.

Put the flour in a shallow bowl and mix in salt and pepper, to taste.

In a second shallow bowl, mix the 3 eggs with a tablespoon of water.

In a third bowl, whisk together the panko bread crumbs and plain bread crumbs.

Pour the sweet chili garlic sauce into a fourth bowl.

Flip the chicken pieces in the flour until lightly coated. Then, dip them in the egg, making sure to coat all over. Allow excess egg to drip off. Press the chicken pieces in the bread crumb mixture and pat the mixture on top, pressing gently to make sure the breadcrumbs adhere all over the chicken pieces. Lastly, dip the chicken in the sauce, shake off excess, and set on a foil- or parchment-lined baking sheet. Continue until all of the chicken has been breaded and coated.

Sprinkle all of the chicken bites with the sesame seeds.

Spray the chicken pieces lightly with cooking spray.

Bake 16-18 minutes, or until crispy, gently tossing half-way through.

Cajun Shrimp Dip

Cajun Shrimp Dip

Ingredients:

3 tablespoons butter

1 small green bell pepper, diced

3 garlic cloves, minced

1 (4 oz) jar diced pimiento, drained

1 stalk celery, diced

¼ yellow onion, chopped

1 (1 lb) package frozen cooked mini salad shrimp, thawed

1 tablespoon Cajun seasoning

1 (8 oz) package cream cheese, softened

1 dash tabasco sauce

1 cup cheddar cheese, shredded

Salt and pepper, to taste

Fresh parsley, chopped, to garnish

French bread baguette slices



Directions:

Melt the butter in a cast iron skillet over medium heat. Once completely melted, add in the bell pepper, garlic, pimiento, celery, and red onion. Cook until softened, stirring occasionally, about 6 minutes.

Add in the thawed salad shrimp, the cream cheese, half of the cheddar, and the Tabasco. Sprinkle everything with the Cajun seasoning and salt and pepper, to taste. Mix until well combined and the shrimp is warmed through.

Sprinkle the top with the remaining cheddar cheese and let melt. You can place the dip under the broiler for a minute at this point if you'd like the top to be slightly browned and bubbly.