Honey Chipotle Chicken Tacos - cooking recipe

Ingredients

1 1/2 lbs boneless skinless chicken breasts, sliced into strips
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 eggs, whisked
3/4 cup panko breadcrumbs
1/4 cup unsalted butter, melted
1/2 cup honey
1/4 cup brown sugar
2 garlic cloves, pressed through a garlic press
3 tablespoons ketchup
3 chipotle chiles in adobo, pureed
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/2 cup water
1 tablespoon cornstarch

Preparation

Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
In one shallow bowl, sift together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, add the panko bread crumbs.
Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumbs, evenly coat and press down so that it adheres.
Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.
Submerge each chicken strip in the sauce, and place on a plate to the side.
heat tortillas and assemble tacos. top with cabbage and lime, drizzle with ranch.