Wasabi Pea Crusted Chicken with Smoky Hot Maple Dipping Sauce
  • 4 lbs chicken cutlets, cut into cubes or strips
  • Salt to taste
  • ¼ cup pure maple syrup (NOT pancake syrup)
  • 1 package wasabi peas
  • ½ cup toasted sesame seeds
  • Oil for frying
  • ¼ cup sriracha
  • 1 cup pure maple syrup (NOT pancake syrup)
  1. In a large bowl, combine chicken pieces with salt and maple syrup. Mix well and set aside.
  2. Place wasabi peas in the bowl of a food processor fitted with an S blade and pulse until finely crushed. Combine wasabi pea crumbs with sesame seeds.
  3. Coat each chicken piece in the wasabi pea and sesame seed mixture.
  4. Fry until golden brown and cooked though. (Alternatively, these can be baked but they will retain their bright green color. Place on a parchment lined baking sheet and spray generously with cooking spray. Bake uncovered on 450°F for about 15 minutes)
  5. Prepare the dipping sauce by combining sriracha and maple syrup. Adjust to your desired heat level using more or less of each until you find the right balance. Serve alongside the Wasabi Pea Chicken Nuggets.
Recipe by Cooking With Tantrums at https://cookingwithtantrums.com/2018/01/wasabi-pea-crusted-chicken/