These Chipotle Honey Chicken Poppers were wonderful!! The coating on these was crisp and the chicken was moist, sweet and spicy which I like. You can adjust how spicy you want them. Once you make these you will want to make them over and over. This is not a hard recipe to make but it does take time.
Chipotle Honey Chicken Poppers
Yield: A few people for appetizers, otherwise 2 as an entrée
5 chicken tenderloins, cubed
For the sauce:
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tbsp. white vinegar
2 tsp. chipotle powder (I only used 1 1/2 tsp)
1/2 tsp. salt
For the egg mixture:
1 egg, beaten
1/2 cup milk
For the breading:
1/2 cup all purpose flour
1/2 cup Panko breadcrumbs
1 tsp. salt
1/2 tsp ground pepper
1/4 tsp. garlic powder
1/4 tsp. dried basil
- Prepare a plate lined with paper towels for the chicken after it’s done cooking in the oil. Set aside.
- Combine all the ingredients for the sauce in a small saucepan and bring to a boil, stirring to mix. Turn off the heat and set aside.
- In a small, shallow dish, combine the egg and milk. Set aside.
- In another shallow dish, combine the ingredients for the breading. Set aside.
- Bread the chicken cubes by first coating it in the bread mixture then the egg wash then back in the breading. Put the coated chicken cubes on a plate. Continue until all the chicken have been breaded.
- Pop the plate of chicken in the fridge for about 20 minutes. It’ll help the breading stick to the chicken.
- In a large skillet, add a thin layer of vegetable oil and place over medium high heat.
- Once the oil is glistening, add in the chicken (I did it in 2 batches so you don’t overcrowd the pan) and cook the chicken until it’s cooked through & the breading is nice and crispy brown.
- Once the first batch is done, put the cooked chicken on the prepared plate with the paper towel. Continue with the second batch and once that’s cooked, add that to the prepared plate.
- In a large bowl, put in your cooked chicken and pour the sauce all over. Toss well to coat every bite.
The first thing you want to do is make the sauce. In a small saucepan add the ketchup to the honey, then add the water, white vinegar, chipotle powder and salt. You can tell this is going to be GOOD!
Stir this till it comes to a boil. Turn off the heat and leave it for later.
Next, beat your egg and add the milk to it. Mix it up well and set aside.
Mix your flour, Panko breadcrumbs, salt, pepper, garlic powder, add dried basil.
Cut your chicken in cubes. You can see mine are not all uniformed in size, Coat the chicken in the flour.
Next put the poppers in the egg wash and then back in the flour.
After you finish breading and coating the chicken cubes they need to go into the refrigerator for about 20 minutes.
After about 20 minutes take out of the refrigerator. Put a thin layer of oil in a skillet and cook your chicken till brown on each side and crispy.
When they are done take out of the skillet and place on a plate with a paper towel on it. This will help absorb some of the grease.
Put the chicken in a bowl and pour the sauce over it. Make sure to coat each piece well with the sauce.
I served my chicken with some pineapple to help balance out the flavors in the chicken. This chicken was amazing!! It was everything I hoped it would be. It did not disappoint. This recipe was well worth the time it took to make it.
With the left overs I think I will have it with some brown rice or broccoli.