Sesame Chicken Fingers With Two Dipping Sauces

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 cup flour
• 1/2 teaspoon salt
• 2 large eggs
• 2 tablespoons water
• 1 cup panko breadcrumbs
• 1/2 cup sesame seeds
• 3 tablespoons vegetable oil
• 1/4 cup mayonnaise
• 1/4 cup chinese sweet-hot mustard
• 2 tablespoons dijon mustard
• 1 tablespoon crystallized ginger, minced
• 1/4 cup rice wine vinegar
• 1/4 cup black bean sauce (with chili optional)
• 1/4 cup scallion, minced
• 2 garlic cloves, minced
• 4 teaspoons brown sugar

Recipe

• 1 preheat oven to 500 degrees f.
• 2 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.
• 3 dredge chicken strips in flour, coating all sides. dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
• 4 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.
• 5 to make sauces:.
• 6 mix together all ingredients for each sauce in two separate small bowls. cover and set aside until ready to serve with chicken.