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Categories:
chicken breasts soy sauce rice wine honey clove garlic egg white sesame seeds black sesame seeds spray oil Dipping Sauces
Viewed: 86 - Published at: a year agoIngredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons rice wine or sherry
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 egg white
- 1/3 cup white sesame seeds, or as needed
- 1/2 cup black sesame seeds, or as needed
- Spray oil
- Dipping Sauces (optional) (see Notes)
Method
- Preheat the oven to 400F.
- Wash and dry the chicken breasts and trim off any fat.
- Cut the breasts on the diagonal into strips the size of your baby finger.
- Combine the ingredients for the marinade in a mixing bowl.
- Add the chicken fingers and stir to mix.
- Marinate the chicken for 3 hours, stirring once or twice.
- Drain the chicken fingers in a strainer and blot dry with paper towels.
- Place the egg white in a shallow bowl and lightly beat with a fork.
- (Beat enough to break up the white, but not so much that it becomes foamy.)
- Combine the sesame seeds in another shallow bowl and stir to mix.
- Lightly spray a nonstick baking sheet with oil.
- Using two forks, dip each chicken finger in the egg white, letting the excess drip off, then in the sesame seeds, taking care to coat all sides.
- Arrange the chicken in a single layer on the baking sheet.
- Bake until cooked, 8 to 10 minutes, turning once.
- Serve at once with the dipping sauces.
