Sesame Chicken Fingers With Apricot Mustard Sauce Recipe
Ingredients
| Apricot jam | 3/4 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| 1/2 cup unseasoned dry bread crumbs | ||
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1 egg beaten with 2 tablespoons water | ||
| 1 pound thinly sliced chicken breast cutlets | ||
| Vegetable oil | 3 Tablespoon | |
| 1 teaspoon Asian sesame oil | ||
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.
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.
Chef
