Click here if you’re looking for custom cookies for your event, party or wedding?
18
March
Sesame Chicken Fingers
I love nothing more than a Chinese takeaway of a Friday night. In an effort to control the cost as well as the calories, I have started trying to make my own. It helps having an Asian supermarket in my local town. However, this recipe doesn’t contain anything you can’t get at your regular supermarket.
This recipe is also a good way to stretch a small amount of chicken. Two good sized chicken breasts is easily enough for four people with a few other dishes. You could serve this with some egg fried rice, and maybe some of the jiaozi I made last week.
SESAME CHICKEN FINGERS
PREP TIME
10 mins
COOK TIME
30 mins
Marinating
1 hr
TOTAL TIME
40 mins
Fingers of seasoned chicken breast coated in crunchy sesame seeds with a sweet chilli dip
COURSE:
Main Course
CUISINE:
Chinese
SERVINGS: 4
INGREDIENTS
Sesame Chicken
- 400 grams Chicken Breast
- 1 tablespoons Soy Sauce
- 1 Free-range Egg
- 150 g Plain Flour
- 150 grams Sesame Seeds
- 2 teaspoons Black Sesame Seeds
Sweet Chili Dip
- 2 tablespoons Cornflour
- 3 cloves Garlic (finely minced(
- 1 teaspoon Dried Chilli Flakes (or 1 fresh chilli finely chopped)
- 150 grams Caster Sugar
- 80 ml Rice Wine Vinegar
- 2 teaspoon Salt
INSTRUCTIONS
-
Cut the chicken breasts lengthways into fingers, approximately 2-3cm wide. Place in a food saver bag with the soy sauce. Massage the soy into the chicken, then place the bag in the fridge for 30 minutes
-
Pre-heat oven to 190°C / 375°F / Gas Mark 5
-
Lightly beat the egg and place into a shallow dish, then place the flour and the sesame seeds onto two other shallow dishes or plates
-
Take each chicken piece out, shaking off excess soy. Dip into the flour then the egg, then press into the sesame seeds until completely coated. Place on a plate and continue with rest of the chicken
-
Place the coated chicken on a lightly oiled baking tray and bake for 20-25 minutes, or until the chicken is cooked
-
Mix the cornflour with 2 tablespoons of cold water, and put to one side
-
In a small saucepan, mix 240ml of water, garlic, chilli flakes, sugar, vinegar and salt
-
Bring the mixture to a boil, then simmer for 3-4 minutes
-
Add the cornflour slurry and continue to simmer until the mixture starts to thicken
-
Turn off the heat and allow to cool. Any leftover can be stored in a tub in the fridge for a week
RECIPE NOTES
You can easily double this recipe and freeze some for later. Once you have coated the chicken, place on a tray in the freezer for 1 hour. Once the chicken is firm, put in a freezer bag and use within 3 months.
If you want a stronger chilli kick in your dip, add a second teaspoon of chilli flakes
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leave me a comment...