Sesame and Garlic Chicken

By carvalhohm

Ingredients

• Vegetable oil for frying
• 1/4 Cup cornstarch
• 1/4 Tsp salt
• 1/8 Tps pepper
• 1/4 Cup Sesame Garlic Dip Mix
• 3 large eggs, lightly beaten
• 3 –4 cups of sweetened coconut flakes
• 3 –4 medium boneless, skinless, chicken breasts, cut into strips or nuggets
• Optional: Honey

Preparation

Step 1

Preheat oven to 400 degrees.
In a bowl mix cornstarch, Sesame Garlic dip mix, salt and pepper. Set aside.

In a second bowl, add 3 eggs and lightly beat.

In a third bowl add coconut flakes.

Take chicken and douse in cornstarch mixture. Then dip into eggs and cover well. As a last step, dip the chicken in coconut and set aside on a plate. Do this to all chicken pieces.

Lay coconut breaded chicken on a baking dish lined with parchment paper, non stick foil or a baking mat. Bake for 15 minutes at 400 degrees, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through.

Serve with your favorite sauce or honey for dipping.

Sesame Garlic Dip
Makes about 1½ cups
2 heads of garlic, roasted
6 tablespoons olive oil
1 small onion, finely chopped
2 tablespoons lemon juice
3 tablespoons sesame seed paste
2 tablespoons fresh parsley, chopped
Salt and pepper to taste

Heat oil in a pan and cook the onion over low-heat, stirring occasionally, until soft, about 8 minutes. When the garlic is cool enough to handle, squeeze into the pan with the onion. Mix well.

Remove the pan from heat. Mix in the lemon juice, sesame seed paste and parsley. Season with salt and pepper. Transfer dip to a serving bowl. Serve warm or at room temperature.