- 24
Ingredients
- 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)
Preparation
Step 1
Make Ahead
Stir Frying
Makes 24 pieces, which will serve 6 as an appetizer
Directions
1. Preheat the oven to 400°F. 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.
2. 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.
Put all the ingredients in a nonreactive mixing bowl and whisk to combine. If the sauce tastes too strong, add a little more water; if it’s too salty, add a little more honey. Transfer the sauce to small bowls for dipping.
Makes 1¾ cups
Combine the ingredients in a mixing bowl and stir to dissolve the honey. Divide the sauce among 4 tiny bowls for serving.
Makes about 1 cup
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