INGREDIENTS
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3-4 boneless skinless chicken breasts, pounded to ½ inch thickness and sliced into strips
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1 cup flour
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2 cups panko bread crumbs
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1 teaspoon each salt and pepper
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2 eggs, lightly whisked
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8 tablespoons butter, melted
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sauce
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⅓ cup honey
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½ cup sugar
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2 teaspoons chipotle adobo sauce (the sauce that chipotle peppers are packed in inside the can! These can be found in the latino section at the market near the canned jalapeños.)
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1 tablespoon hot sauce (I used Franks)
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½ teaspoon salt
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½ teaspoon garlic powder
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¼ cup ketchup
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1 tablespoon white vinegar
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⅓ cup cold water + 2 tablespoons corn starch
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optional: ranch dressing for dipping