Sesame Chicken Fingers with Two Dipping Sauces

• From: National Chicken Council

Ingredients

• 1 1/2 lbs chicken breasts, skinless and boneless, cut into 1-inch by 3-inch strips

• 1 cup flour

• 1/2 tsp salt

• 2 large eggs

• 2 Tbs water

• 1 cup bread crumbs (from plain rice crackers or panko crumbs)

• 1/2 cup sesame seeds

• 3 Tbs vegetable oil

• Chinese Mustard Sauce1/4 cup mayonnaise

• 1/4 cup sweet and hot Chinese mustard

• 2 Tbs Dijon mustard

• 1 Tbs crystallized ginger, minced

• Teriyaki Sauce1/4 cup rice wine vinegar

• 1/4 cup black bean sauce (with chili optional)

• 1/4 cup scallion, minced

• 2 cloves garlic, minced

• 4 tsp brown sugar

Chinese mustard and teriyaki inspire two different dipping sauces for these crunchy chicken strips.

Directions

• Preheat oven to 500°F.
• 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.
• Dredge chicken strips in flour, coating all sides. Dip chicken in egg; then roll chicken strips in crumb mixture to coat well.
• In large, non-stick skillet over medium-high heat, warm half the oil. Add half the chicken and sauté until golden brown on all sides, about 5 minutes.
• Transfer chicken to baking sheet. Heat remaining oil in skillet and sauté 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.
• Chinese Mustard SauceMix together mayonnaise, Chinese mustard, Dijon mustard, and ginger. Cover and set aside until ready to serve with chicken.
• Teriyaki SauceMix together vinegar, black bean sauce, scallion, garlic, and brown sugar. Cover and set aside until ready to serve with chicken.