Mozzarella Sticks Recipe with Hot Honey Glaze

How to make it

1. Slice 1 lb block of mozzarella cheese into thick, rectangular sticks (about 3 inches long and ½ inch thick) to get about 8 sticks.
2. In a shallow dish, whisk together the flour, kosher salt, black pepper, garlic powder, cayenne pepper, and 1 tsp paprika. In a second shallow dish, beat the eggs and whisk in Lee Kum Kee Sriracha Chili Sauce. In a third shallow dish, combine the seasoned breadcrumbs, panko breadcrumbs, and remaining paprika.
3. Coat each mozzarella piece in the flour mixture, shaking off any excess. Dip the cheese into the egg mixture, ensuring full coverage. Roll the cheese in the breadcrumb mixture to coat evenly. Repeat the process by dipping back into the egg mixture and then into the breadcrumbs again for a thicker crust. Place the breaded cheese sticks on a wire rack set over a baking sheet. Freeze the breaded mozzarella sticks for 30 minutes to help them hold their shape during frying.
4. Heat the vegetable oil in a deep saucepan to 365–375° Fahrenheit (185–190° Celsius). Working in batches, carefully lower the mozzarella sticks into the hot oil. Fry for about 1 minute, turning occasionally, until golden brown and crisp. Transfer the fried mozzarella sticks to a clean wire rack to drain excess oil.
5. Whisk honey, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Seasoned Rice Vinegar and Lee Kum Kee Pure Sesame Oil together in a bowl until smooth. While the mozzarella sticks are still warm, coat evenly with glaze, tossing or turning as needed. Transfer to a serving plate.
6. In a separate, small bowl, mix ranch dressing with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and serve on the side for dipping! 
   
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