Crunchy Asian Chicken Bites
Served warm with apricot sauce for dipping, these strips are a tasty appetizer for both kids and adults.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Food processor
- Deep-fry thermometer
- Zip-top bag
- Skillet
- Saucepan
- Pie dish
- Pan
- Mixing bowl
- Serving bowl
- Tongs
- Paper towel
- Plate
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Refrigerator
- Spoon
- Fork
- Paper towel-lined plate
Ingredients
- 2 tablespoons fresh lemon juice
- 2 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- CHICKEN
- 3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch pieces
- DIPPING SAUCE
- 1 teaspoon mustard powder
- 1 teaspoon warm water
- 1/2 cup apricot preserves
- 1 tablespoon fresh lemon juice
- CHICKEN COATING
- 1 cup blanched almonds, finely ground
- 1/3 cup sesame seeds
- 1 egg
- 2 tablespoons water
- 3 cups canola or vegetable oil, or as needed
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