Baked Chicken Boneless Wings with Orange Chili-Curry Sauce

I don't know why I don't make breaded chicken more often. Every time I do I always regret that I didn't make more. And this sauce only exacerbated that feeling!

It's too good!

Yes, I know it's been awhile, and a pretty crazy past few months.

I went on a trip over winter break (Turkey and Spain in a kind of whirlwind Islamic and Roman art tour that was absolutely amazing and so beautiful! And the food! I am all about mezes and tapas.)

And more news! I changed majors! I am now a chemistry major and loving every second. Design, while I met a lot of nice people (and don't worry, I still hang out with my DAAPers), was definitely not my cup of tea. Or my sauce dipped chicken ;)

The sauce has this spicy-sweet flavor that is perfectly balanced with the mildness of the chicken and breading.

"It's Alright" Matt and Kim

Adapted from Half-Baked Harvest

Ingredients

• 1 pound boneless chicken tenderloins or breasts, cut into nugget-sized pieces or strips
• 3/4 cup buttermilk
• 1 1/2 cups Panko (or crushed corn flakes)
• 2 tablespoons whole wheat flour or cornmeal

Orange Chili-Curry Sauce

• 1 cup tablespoon orange juice
• 1 tablespoon low sodium soy sauce
• 2 teaspoons jerk seasoning
• 2 teaspoons Thai red curry pate
• 2 teaspoon of chili powder
• 1/2 cup water
• juice of 1 limes
• zest of 1 orange
• 1/2 cup fresh cilantro, chopped

Directions

Preheat the oven to 475 degrees F. Line a baking sheet with foil and spray or brush it with the olive oil.

Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside. In a shallow pie dish or large bowl add the Panko, whole wheat flour and a pinch of salt and pepper. Mix well.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil. Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven temp to 400 degrees F.

While the chicken is baking make the sauce. In a small-medium saucepan, combine the orange juice, soy sauce, jerk seasoning, curry paste, chili powder, pinch of pepper and water. Bring the sauce to a boil and then reduce the heat. Simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the lime juice and orange zest and the cilantro.

Gently dip each piece of chicken into the sauce, draining the excess sauce back into the bowl. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve, place the pan of chicken back in the oven for 5 minutes to warm throughout and to help the sauce coat the chicken.

Serve with any extra sauce for dipping.