| Chicken | |
| Hot Sauce | |
| 2 | chicken breast, cut into strips |
| Flour | |
| 2 | eggs |
| Oil for frying | |
| Corn with Chili Lime Butter | |
| 4 | ears corn, halved |
| 1 stick | butter, softened |
| 1 | lime zest |
| 1 | lime, juiced |
| 2-3 tablespoons | Tone’s® Chili Powder |
| Yogurt Sauce | |
| 1 tablespoon | fresh ginger, chopped & diced |
| 3 | stems scallions, chopped |
| 1 tablespoon | sambal |
| 1 tablespoon | grain mustard |
| ½ cup | yogurt |
| ½ cup | sour cream |
| Tone’s® Salt & Pepper, to taste |
For the chicken, season chicken strips with hot sauce. Dredge in flour, followed by egg and then flour again. In a skillet on high heat, add oil and fry chicken strips until they are done.
For the corn, boil water in a large pot of water. Once boiling, add corn halves and cook until kernels are just soft. In a small bowl, combine softened butter, lime zest and juice and chili powder. Roll corn in butter mixture and serve with chicken.
For the yogurt sauce, in a medium bowl add all ingredients and mix until well blended. Use as dipping sauce for chicken.