Sesame Chicken Strips

Sesame Chicken Strips

Preparation Time
/mins
Cooking Time
/mins
Serving
4

PREPARATION

STEP 1

For the sauce, cut ½ inch off tops of garlic. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 400ºF for 30-35 min. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.

STEP 2

In a sauce pan over medium heat, heat 1 tablespoon of olive oil and saute onion until it is caramelized. Add the roasted garlic and pineapple and mix well remove from heat. In a bowl, combine pineapple juice, Teriyaki sauce, soy sauce, lemon juice, both vinegar's . Add cayenne pepper. Pour on top of the onion mixture. Return pan to heat and bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.

STEP 3

When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.

STEP 4

In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.

STEP 5

Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds and green onion.

INGREDIENTS

  • :For the sauce
  • 2 heads garlic
  • 3 tablespoons olive oil, divided
  • 1 whole large onion, finely diced
  • 2 tablespoons crushed pineapple
  • 3-½ cups dark brown sugar
  • 2-½ cups pineapple juice
  • ½ cups teriyaki sauce
  • 2 tablespoons soy sauce
  • 6 tablespoons lemon juice
  • 5 teaspoons cider vinegar
  • 1 teaspoon vinegar
  • ¼ teaspoons cayenne pepper
  • :For the chicken
  • 1-¼ cup cornmeal
  • ¾ cups flour, plus additional for dredging
  • ½ cups breadcrumbs
  • 3 tablespoons sesame seeds, plus additional for garnish
  • ½ teaspoons Salt
  • 2 pounds Crescent boneless skinless chicken breasts, Cut into strips
  • 1 cup Buttermilk
  • Canola Oil, For Frying

PREPARED WITH

SERVINGS

4

Ingredients

Method

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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.