Preheat oven to 500F.
Trim chicken breasts, cutting them into 1-inch by 3-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 saute until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat remaining oil in skillet and saute 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:
To make sauces: Mix together all ingredients for each sauce in two separate small bowls. Cover and set aside until ready to serve with chicken.
Republished with Permission, National Chicken Council
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 8|
|Calories from Fat: 225 (47%)|
|Amt Per Serving||% DV|
|Total Fat 25g||33 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 8.8g|
|Cholesterol 316.9mg||98 %|
|Sodium 339.1mg||12 %|
|Potassium 443.2mg||12 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 26.5g|
|Protein 33g||47 %|
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Calories per serving: 475
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