Monday, March 19, 2012

Sesame Chicken Nuggets

I had a major craving for takeout a couple weeks ago and made these for the fam instead. They were scrumptous, and I was even told they preferred them over their heavy-sweet sauced competitors at our local spot.

Heat oven to 400 degrees and spray a baking sheet with cooking spray. Cut 1 pound of boneless chicken breast or breast tenders into 1" pieces. If the chicken is thick, pound it out to be about 1/4"thickness before cutting into nuggets.

Set up a breading station with the following:

Bowl #1
1/2 cup flour
1/8 tsp Chinese five spice powder
1/8 tsp cayenne pepper
1/4 tsp sea salt
1/4 tsp black pepper
1/2 tsp ground ginger
1 tsp garlic powder

Bowl #2
2 eggs
1 tsp soy sauce
1/8 cup water

Bowl #3
Pulse in a food processor until broken up, but still coarse:

3 cups crisp rice cereal
1/2 cup toasted sesame seeds

Bread the nuggets by dipping each piece of chicken in bowl 1, 2 and then 3. Lay them on a baking sheet close but not touching each other and spray tops with cooking spray. Bake for about 20 minutes until the coating is crispy and chicken is cooked throughout.

If you would like a quick dipping sauce, combine in a small saucepan over medium heat:
2 tbsp apricot preserves
2 tbsp soy sauce
1 tbsp molasses
1 tbsp honey
1 clove garlic
1 tsp ground ginger
dash Siracha chili sauce

Mix corn starch and cold apple juice until dissolved. Pour into sauce and stir to combine. Once the mixture reheats and begin to bubble, remove from heat.

These are also great as chicken tenders (I cut the tenderloins in half) or as whole chicken breast (pounded thin) AND make a perfect salad topper.

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