2 chicken breast, cut into strips
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
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.