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Yield: 8 servings (5 appetizers per serving)
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RECIPE INGREDIENTS
For the Chicken Fingers:
1-1/2 pounds boneless, skinless chicken breasts |
| 1 cup flour |
| 1/2 teaspoon salt |
| 2 large eggs |
| 2 tablespoons water |
| 1 cup fine crumbs made from plain rice crackers or panko crumbs |
| 1/2 cup sesame seeds |
| 3 tablespoons vegetable oil |
For the Chinese Mustard Sauce:
1/4 cup mayonnaise |
| 1/4 cup sweet and hot Chinese mustard |
| 2 tablespoons Dijon mustard |
| 1 tablespoon crystallized ginger, minced |
For the Teriyaki Sauce:
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 |
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DIRECTIONS
FOR THE CHICKEN FINGERS:
Preheat oven to 500 degrees F.
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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.
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Dredge chicken strips in flour, coating all sides. Dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
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In large, non-stick skillet over medium-high heat, warm half the oil. Add half the chicken and sauté until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat remaining oil in skillet and sauté 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.
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FOR THE DIPPING SAUCES:
Mix together all ingredients for each sauce in two separate small bowls. Cover and set aside until ready to serve with chicken.
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Recipe reprinted by permission of www.eatchicken.com. All rights reserved.
Date Added: 10/22/2008
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