CORN FLAKE–CRUSTED CHICKEN SATAY WITH ROCK'N RED GLAZE AND SPICY BLUE CHEESE SAUCE

Corn Flake–Crusted Chicken Satay

Ingredients Weight Measure
Chicken breasts, boneless 2 ea.
All-purpose flour 1 cup
Eggs, whole 2 ea.
Corn flakes, crushed 1 cup
Canola oil 2 cups
Bamboo skewers, 6" 16 ea.

Rock'n Red Glaze

Ingredients Weight Measure
Butter 1 stick
Brown sugar 4 Tbsp.
Tomato sauce 5 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Garlic 1/4 tsp.
Onion powder 1/4 tsp.
White pepper 1/4 tsp.
Chili powder 1/4 tsp.
Salt 1/2 tsp.
Oregano 1 tsp.
Beer to taste

Spicy Blue Cheese Sauce

Ingredients Weight Measure
Sour cream 8 oz.
Blue cheese, crumbled 1/4 cup
Cayenne pepper 1/4 tsp.

Method

  1. Slice chicken breasts into 1/4" strips. Dredge chicken strips first in flour, then egg and finally coat chicken breast with corn flakes. Refrigerate until ready to fry.
  2. Over medium heat, fry chicken pieces in canola oil until golden brown and cooked all the way through. After frying, skewer each chicken strip with a bamboo skewer.
  3. To make Rock'n Red Glaze: Melt butter and brown sugar together over medium heat in small saucepan on stovetop. Add tomato sauce and TABASCO® Sauce. Finally, add garlic, onion powder, white pepper, chili powder, salt and oregano. Add beer, to taste. Stir over low heat until mixture is well blended. Baste glaze over chicken.
  4. To make Spicy Blue Cheese Sauce: In small bowl, mix together all ingredients. Serve with Corn Flake–Crusted Chicken Satay.

Yield: 16 servings