Sesame Chicken Strips
Ingredients:
1 garlic clove, minced
1 large egg
1 tbsp. fresh lemon juice
1 tbsp. soy sauce
1 inch piece fresh ginger, grated or rasped
2 tbsp. sherry or port
1 tbsp. grated or rasped lemon rind
fresh ground pepper to taste
1 pound boned & skinned chicken breast, cut into strips, or chicken fillets
Coating:
3/4 cup white sesame seeds
3/4 cup black sesame seeds
1/3 cup cornstarch
Sauce:
8 ounce jar plum or apricot jam
1 heaping tablespoon grainy mustard
1 tablespoon infused balsamic vinegar
1 teaspoon grated lemon rind
Method:
1. Combine the first 8 ingredients and mix well. Place the chicken in a large zip lock bag and pour the marinade in. Seal and refrigerate for at least two hours. Overnight is best.
2. Combine the black & white sesame seeds, stir in the cornstarch. Place in a shallow saucer and set aside.
3. Heat 2 cups of oil to high heat, in a heavy bottomed shallow pan. Dip the chicken pieces in the sesame mixture and drop into the hot oil. The chicken will sizzle and brown immediately. Cook on both sides for about 1 minute each. Remove and blot on paper towels to remove any excess oil. Serve with the Apricot Sauce.
4. To prepare sauce: Place all the above ingredients in a small pot and heat through, taking time to break up any fruit that is in chunks.
