Sesame Chicken Fingers Appetizer
Preparation: 30 min.
Cooking: 15 min.
Total: 45 min.
- 1-1/2 boneless, skinless chicken breast
- 1 Cup flour
- 1/2 tsp salt
- 2 large eggs
- 2 Tbsp water
- 1 Cup plain rice crackers , made into fine crumbs or use panko crumbs
- 1/2 Cup sesame seeds
- 3 Tbsp vegetable oil
- 4 Tbsp mayonnaise
- 4 Tbsp Sweet and hot Chinese mustard
- 2 Tbsp Dijon mustard
- 3 tsp chopped crystallized ginger
- 4 Tbsp rice vinegar
- 4 Tbsp black bean sauce , with chili optional
- 1/4 scallions , minced
- 1 1/4 Tbsp brown sugar
Preheat oven to 500 ℉. Trim chicken breasts, cutting them into 1x3 inch strips. In shallow dish, whisk together flour and salt. In another shallow dish, whisk together eggs and water. In third shallow dish, mix together crumbs and sesame seeds.
Dredge chicken strips in flour, coating all sides. Dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
In large, non-stick skillet over medium-high heat, warm half the oil. Add half the chicken and saut'e until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat remaining oil in skillet and saut'e remaining chicken strips, transferring to baking sheet when done. Bake chicken until firm and crispy, about 8 minutes. Arrange on platter and serve with dipping sauces.
Chinese Mustard Sauce and Teriyaki Sauce To make sauces: Mix together next four ingredients for sauce. In another bowl, combine remaining ingredients. Cover and set aside until ready to serve with chicken.