Sesame Chicken Fingers With Two Dipping Sauces Recipes

SESAME CHICKEN FINGERS WITH TWO DIPPING SAUCES

Steps:

• Preheat oven to 500 degrees F.
• 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.
• 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.

SESAME-CRUSTED CHICKEN FINGERS WITH SPICY PEANUT SAUCE

Steps:

• If you have time before cooking, let the chicken come to room temperature for 45-60 minutes (this will help it cook more evenly). If using chicken breasts, trim away excess fat and slice into 1-inch lengthwise strips.
• In a medium-sized bowl, whisk together the peanut butter, hoisin, sesame oil and 4 tablespoons warm water. If the sauce is too thick, slowly whisk in an additional tablespoon of water until the desired consistency is reached (you can always add more later if needed). Add the garlic, sambal or pepper flakes, and cilantro in bowl, whisking until smooth.
• Place the breadcrumbs and sesame seeds in a shallow dish, such as a pie pan. Season chicken with a light sprinkling of salt and pepper on both sides (see photos), then lightly press into the breadcrumb/seed mixture so it adheres on both sides.
• Heat 3 tablespoons oil in large nonstick skillet over medium-high heat until hot, shimmering and just barely starting to smoke (the chicken will quickly cool it down). Cook half of the chicken until golden brown and cooked through, around 3 minutes per side. Transfer to large plate or cutting board lined with paper towels, carefully wipe out skillet, and repeat with remaining oil and chicken.
• Serve with the dipping sauce. Leftovers will keep in an airtight container in the refrigerator for 3-4 days.

SESAME CHICKEN WITH SPICY DIPPING SAUCE

Steps:

• In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.
• Preheat the oven to 400 degrees F.
• Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.
• To assemble:
• Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some Spicy Apricot Sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.
• Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.
• Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.
• Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.

CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Steps:

• In small bowl, stir together mayonnaise, Dijon and honey.Cover and refrigerate up to 3 days.
• Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2-inch thick.
• Cut lengthwise on diagonal into 4 x 1-1/2-inch strips.
• In bowl, whisk eggs and garlic.
• I used Egg Creations to replace the eggs.
• In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
• One at a time, dip chicken strips into eggs, letting excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere.
• Arrange on greased baking sheets; drizzle with butter.
• Bake in 425°F oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.