Let's be honest, we all love sticky sweet sauces on crispy bits of chicken. A dusting of cornstarch and a pop in the oven gives chicken thighs a perfectly crisp exterior without all the fuss of deep frying. Ranch dressing and a crisp salad round out this meal that pays homage to wing night!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat the oven to 450°F.Wash and dry all produce. Finley chop the dill. Cut tomato into 1/2-inch pieces. Cut cucumber in half, lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate garlic. Pat the chicken dry with paper towels. Add cornstarch, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4ppl) to a shallow dish. Stir to combine.
Add chicken to the shallow dish with the cornstarch mixture. Turn to coat both sides. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then the chicken. Sear, until chicken is golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken cooks, heat a small pot over medium heat. When hot add honey, garlic and 2 tbsp butter (dbl for 4ppl). Stir to melt, 1-2 min. Then remove from heat. Set aside.
In a medium bowl, whisk together mayo, sour cream, dill, vinegar and 1/2 tsp sugar (dbl for 4 ppl). Season with salt and pepper. Add tomatoes, cucumber, spring mix. Toss together.
Add the cooked chicken and honey-garlic sauce to a large bowl. Toss to coat. Season with salt and pepper.
Divide the chicken and salad between plates.