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Sesame Chicken Fingers With Apricot Mustard Sauce

Web20.Chickens's picture
Ingredients
  Apricot jam 3⁄4 Cup (12 tbs)
  Dijon mustard 2 Tablespoon
  Lemon juice 2 Tablespoon
  Unseasoned dry bread crumbs 1⁄2 Cup (8 tbs)
  Sesame seeds 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Egg 1
  Water 2 Tablespoon
  Chicken breast cutlets 1 Pound
  Vegetable oil 3 Tablespoon
  Asian sesame oil 1 Teaspoon
Directions

1. In a small saucepan, heat together jam, mustard, and lemon juice over medium-low heat, stirring, until melted smooth, 2 to 3 minutes. Set dipping sauce aside.
2. In a shallow dish, combine bread crumbs, sesame seeds, salt, and pepper. Place egg in another shallow dish. Dip chicken first into egg, then into bread crumbs, dredging. Shake any excess back into bowl. Let stand 15 minutes at room temperature. Use a sharp knife to cut chicken crosswise into strips about 3/4 inch wide.
3. In a large frying pan, heat vegetable oil and sesame oil over high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 4 minutes. Repeat with remaining chicken.
4. Serve chicken fingers on a platter, with a bowl of apricot mustard sauce in center for dipping.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Ingredient: 
Chicken
Servings: 
8

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