Serves: 4

Time: 45 minutes


1 1/2 lb boneless, skinless chicken breast, cut into 1" strips (about 12-16 strips)

1/2 c cornstarch 

1 tbsp salt

1/4 c buttermilk

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c mayonnaise

2 c *All Purpose Seasoned Panko Crumbs

Preheat oven to 375 F.  Combine cornstarch and salt in shallow bowl.  Whisk together buttermilk, Hong Kong Sauce, and mayonnaise.  Pour breadcrumbs into a small cake pan.   Dredge each chicken strip in cornstarch, and then thoroughly cover with buttermilk mixture.  Transfer to crumbs and press crumbs in thick layer.  Lay out evenly on a cooling rack inside a rimmed baking sheet, coat with pan spray if desired.  Bake for 15-20 minutes, until crumbs are crisp and chicken registers 170 F on an instant read thermometer.  Let rest for 5 minutes and serve with your favorite dipping sauces.  

*All Purpose Seasoned Panko Crumbs

You can coat anything in these crumbs and it will taste delicious when baked.  Make a big batch and keep in the fridge for up to 2 weeks and the freezer for 2 months.  

Yield: 4 cups

Time: 30 minutes

Active Time: 5 minutes


3 cups Panko crumbs

2 tbsp butter, melted

1/4 c This Little Goat Went to Hong Kong Sauce

1/2 c Parmesan cheese

1/4 c This Little Goat Went to Wisconsin Spice Mix

Preheat oven to 350. Toss crumbs with butter and Hong Kong Sauce, spread on a sheet tray.  Bake for 10 minutes, stir and bake for another 5-10 minutes, until evenly golden brown.  Remove from oven and allow to cool fully.  Stir in Parmesan and Wisconsin Spice.  Store in an airtight container in fridge or freezer.