Not your Mama's fried chicken

I was Stumbling around teh interwebz one day and happened upon an amazingly simple, absolutely delicious looking fried chicken recipe. No, not the "extra crispy or original" kind, more like the chicken nuggets kind. Not the crappy pre-formed processed nuggets you are thinking about, but fresh, hand cut, hand seasoned little strips of joy.
I have kept this recipe among my bookmarks for months now and decided to break it out the other day when I realized we had very little to make for dinner. Of course I couldn't leave the recipe alone, first of all we don't have one of the ingredients, and one of the other ingredients seemed a bit off to me, so I left it out. If you know me, you know I like things spicy, so I kicked up the heat index using serrano peppers instead of jalapenos.
In addition to fried chicken for dinner, I made tempura fried green beans to use up the fresh green beans we had in the fridge. The only thing missing for those was a tasty dipping sauce
Frying on a midsummer's night when your A/C is giving up is not always a great idea, I was dripping by the time all the food was ready.
 This chicken recipe is GLUTEN FREE for any of my friends who may be gluten sensitive. You may even be able to make it vegetarian by using seitan or firm tofu, squeezed and pressed

The original recipe can be found here: Spiced Lime Fried Chicken

Jamaican Jerk Fried Chicken

2 egg whites

1½ tsp toasted sesame oil

1½ tsp Jamaican Jerk spice

2 TBSP corn starch

1½ tsp Kosher salt

¼ tsp freshly ground pepper

1/4 tsp red pepper flakes

3 boneless, skinless chicken breast (about 2lbs), cut into thin long strips

2 cups canola oil

1 lime, cut into eights

2 serrano peppers, seeded and thinly sliced cross sections

In a large bowl, whisk egg whites, sesame oil, jerk spice, corn starch, salt, ground pepper and red pepper flakes until the egg whites have loosened.

Stir in the thinly sliced chicken breast into the bowl until the chicken is completely coated. Let chicken marinate in the refrigerator for at least one hour.

In a large saucepan or wok over medium high heat, heat canola oil until it shimmers (about 325˚).

Being careful not to over crowd the pan, cook chicken strips until they are light-golden brown and cooked through, about 5-6 minutes. Let each batch drain on a rack or paper towel.

In a large mixing bowl, thoroughly toss chicken, lime and serrano slices in a bowl (keep in mind the longer you toss the jalapeno and chicken, the spicier it gets). Salt and pepper to taste. Serve.

Tempura  Green Beans

Tempura batter:

1 egg

1 cup ICE water

1 cup all purpose flour

Salt and pepper to taste

Mix ingredients until all the flour is wet. The batter will be a little lumpy. Now dip whatever vegetable you wish to fry. This night we happened to have fresh green beans, but broccoli, sweet potato and sweet onions all make excellent tempura veggies. Make sure to let the oil come back up to temperature between batches or your veggies will be soggy and greasy. Also have a splatter screen handy, frying is dangerous business!

Drain on a rack or paper towels and serve while still warm.