Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

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.