120 chicken breasts
1 onion
1 teaspoon salt
1 tablespoon McCormick Thai seasoning packet
1 teaspoon McCormick Sriracha packet
1 pound whole chicken, cut into 1 1 inch strips
2 eggs
1 1/2 tablespoons vegetable oil
Place chicken pieces in a medium bowl. Saute the onion, spices, shrimp, bell pepper, chili sauce, siracha, and juice of 1 teaspoon dried basil in a small saucepan.
Heat oil in a medium skillet over high heat. Place chicken pieces inside the pan, and fry as until juices run clear, about 5 minutes. Remove chicken pieces and keep warm. While chicken is cooking, make the Thai Chicken Seasoning.
Stir Thai seasoning packet into chicken and egg infusions. Stir at all times while chicken is frying. Place chicken pieces in heated skillet. Cook 3 minutes, or until mildly browned. Remove chicken, cool slightly and drain on paper towels.
Transfer chicken pieces to a cutting board. Place chicken pieces in a baking dish. Spread chicken with egg mixture and Thai seasoning packet drippings over. Repeat with remaining chicken, results should be about 10 chicken pieces per pan. Fry 2 minutes, or until golden brown. (Note: If using non-pigmenting cooking spray, carefully cover pan by resting bowl on a plate. Add if needed to prevent sticking)