Sesame Chicken Fingers with Two Dipping Sauces

Sesame Chicken Fingers with Two Dipping Sauces

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

A Zesty Finger Food


1.5 lbs boneless skinless chicken breasts
1 cup Flour
1/2 teaspoon Salt
2 large Eggs
2 tablespoons Water
1 cup rice cracker crumbs; fine, made from plain rice crackers or pank
1/2 cup Sesame seeds
3 tablespoons Vegetable oil
1/4 cup Mayonnaise
1/4 cup sweet and hot Chinese mustard
2 tablespoons Dijon mustard
1 tablespoon crystallized ginger; minced
1/4 cup Rice wine vinegar
1/4 cup black bean sauce; (with chili optional)
1/4 cup scallion; minced
2 cloves Garlic; minced
4 teaspoons Brown sugar

Original recipe makes 8



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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Republished with Permission, National Chicken Council [I posted this recipe.]
tyson 10y ago

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