Ingredients
-
2
-
1/4
-
1/2
-
1
-
1/2
-
4
-
1
-
-
1
-
4
-
2
-
-
-
-
Directions
Sesame Chicken With Dipping Sauce, From Family Circle , We sure did like this version of sesame chicken I have to admit that I changed a couple of things used black currant jelly, in place of the red currant, as it is what I had on hand There was no difference in the flavor, or very minor, but it is why the picture of the sauce looks so dark in the photo I also cut back the amount of sesame seeds, to approx 1/2 c , and added a bit of flour, to ‘flesh’ out the breading I’ve had this saved for quite awhile, and I’m so glad I finally made it! Thanks so much for sharing, BurtonFanatic this one’s going in the keeper file! 🙂
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Steps
|
1
Done
|
Heat Oven to 350 Degrees F. Coat Baking Sheet With Nonstick Cooking Spray. |
|
2
Done
|
Combine Chicken Pieces and Teriyaki Sauce in Medium-Size Bowl. Let Stand 15 Minutes. |
|
3
Done
|
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
Done
|
Bake in 350 Degree F Oven For About 20 Minutes or Until Golden and Cooked Through; Instant-Read Meat Thermometer Inserted in Chicken Pieces Should Register 160 Degrees F. |
|
5
Done
|
Dipping Sauce: Meanwhile, in Small Saucepan, Heat Jelly, Soy Sauce and Ginger Until Warmed. Serve With Chicken. |
|
6
Done
|
Note: in a Large Skillet, Spread Sesame Seeds, Working in Batches If Too Crowded. Toast Over Medium Heat, Stirring Occasionally, Until Lightly Colored, 2 to 3 Minutes. |
|
7
Done
|
Make-Ahead Tip: Chicken Pieces Can Be Coated and Refrigerated Up to 4 Hours. |
