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