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–+ servings
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A Duo of Dippables with Honey Sriracha Mayo

Homemade chicken fingers and tofu fries are irresistible with a honey Sriracha dipping sauce.
Course: Appetizers
Cuisine: American/Chinese
Servings: 4
Author: Bill

Ingredients

For the coating:

  • 3/4 cup bread crumbs or panko
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon paprika

For the dipping sauce:

  • 1 tablespoon finely chopped scallion
  • 1/2 clove garlic (minced)
  • 1 teaspoon honey
  • 1 teaspoon Sriracha
  • 3 tablespoons mayonnaise
  • 1 teaspoon lime juice

You'll also need:

  • 1 package firm tofu
  • 2 chicken breasts
  • 1 tablespoon Sriracha
  • 3 tablespoons honey
  • 1/4 cup oil

Instructions

  • Combine the ingredients for the coating in a shallow dish. Combine the dipping sauce ingredients in a small bowl. Set aside.
  • Remove the tofu from the package, drain, and let sit on a paper towel for about 15 minutes to let any excess liquid drain off. When ready, cut the tofu into long rectangles. Cut the chicken breasts into tenders.
  • Mix together the tablespoon of Sriracha with 3 tablespoons of honey, and carefully dip the tofu fries into the mixture, followed by a generous coating of the breadcrumbs. You may have to press a little to get the coating to stick. Repeat until all the fries are coated. Then, do the same with the chicken fingers (mix up a little more honey and Sriracha if you've run out).
  • To cook them, you can try the baking method by drizzling everything with olive oil and baking at about 375 degrees until they're crisp. But we found that shallow frying them in a thin layer of oil yielded crispier and tastier results. So if you want to go that route, in a cast iron or non-stick pan, heat 1/4 cup of oil and carefully fry the tofu in batches until crisp on all sides. Do the same with the chicken. You may have to add some extra oil if the coating starts to looks a little dry. Serve with your dipping sauce.