Last week, when my niece was here, I made these crunchy sesame chicken fingers.
I wasn’t planning on making chicken at all, in fact I had everything lined up to make this gorgeous soy ginger salmon.
Only problem was Kailey did not eat fish!
I had to giddy up, and dream up something fast for her, and it would have to pair well with sticky rice and soybeans.
Okay, no pressure. I can do this.
I watch Iron Chef all the time.
I have to say, for whipped up on the spur of the moment, they were fabulous!
Moist and juicy in the center, and nice and crunchy on the outside.
And of course, anything made with Asian flavors just gets gobbled up in this house.
Can’t wait to make them again, in a less harried state, yes, that would be nice.
- 1 package of chicken tenders, approx. 1 1/2 lbs
- 2 eggs, beaten
- 2 Tbs sesame oil
- 2 Tbs soy sauce
- 3 Tbs grated fresh ginger
- 1-2 tsp hot sauce
- 1/2 cup toasted sesame seeds
- Salt and pepper to taste
- For Dipping Sauce
- 1 cup smooth peanut butter
- 1/4 cup soy sauce
- 2 tsp red chili paste (sambal olek)
- 2 Tbs brown sugar
- 2 limes juiced
- 1/2 cup hot water
Preheat oven to 400 degrees.
Have 1 bowl with beaten egg, sesame oil, soy ginger and hot sauce, and another with sesame seeds ready.
Drag chicken through egg mixture then roll in sesame seeds and sprinkle with salt.
Lay on baking sheet lightly sprayed with olive oil spray.
Bake, turning over halfway for 10-15 mins, until browned and crispy with no trace of pink inside.
For dipping sauce add to blender peanut butter, soy sauce, chili paste, sugar and lime juice.
With blender on med-low slowly add water to reach smooth but loose consistency.