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SESAME CHICKEN WITH DIPPING SAUCE




Source of Recipe


Suz


List of Ingredients





Bite-size chunks of chicken get baked, not fried-but the generous coating of seeds means no sacrificing on crunch. Before noshing, dunk in dipping sauce laced with soy sauce and ginger.

Makes: about 6 dozen. Prep: 20 minutes. Marinate: 15 minutes. Bake: at 350° for 20 minutes.

2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup bottled teriyaki sauce
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 egg whites
2 bottles (2.6 ounces each) sesame seeds, lightly toasted (about 1 1/2 cups)

Dipping Sauce:

1 cup red currant jelly
4 teaspoons soy sauce
2 teaspoons grated fresh ginger



Recipe




1. Heat oven to 350°. Coat baking sheet with nonstick cooking spray.
2. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes.
3. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet.
4. Bake in 350° oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160°. Can be prepared ahead, refrigerated, then gently reheated before serving.
5. Meanwhile, prepare sauce: Combine jelly, soy sauce and ginger in small saucepan. Heat gently until warmed. Serve with chicken.