Thailand - Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Sesame-Crusted Chicken Strips With Sweet And Sour Lemon Dipping Sauce

Makes: 4 servings

Ingredients:

Marinade

-       1 tablespoon cornstarch

-       1 tablespoon fresh lemon juice

-       1 teaspoon soy sauce

-       1 pound chicken tenders or boneless skinless breasts

Sauce

-       1/3 cup water

-       1/3 cup fresh lemon juice

-       2 teaspoons packed brown sugar

-       1 teaspoon honey

-       1/2 teaspoon soy sauce

-       1/4 teaspoon white vinegar

-       1/4 teaspoon freshly grated ginger

-       Zest from 1 lemon

-       1 cup panko (Japanese-style bread crumbs)

-       3 tablespoons untoasted sesame seeds

-       1 egg, lightly beaten

-       Vegetable oil for deep-frying

-       1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water

Directions:

-       Combine marinade ingredients in a bowl. If using chicken breast, cut crosswise into 1-inch strips.

-       Add chicken and stir to coat. Let stand for 15 minutes.

-       Combine sauce ingredients in a small saucepan.

-       Set aside.

-       In a 2-quart saucepan, heat oil for deep-frying to 350 degrees F.

-       Mix panko and sesame seeds in a shallow bowl.

-       One at a time, dip chicken strips into egg, drain briefly, then coat with panko mixture.

-       As the chicken strips are coated, deep-fry chicken, a few strips at a time, turning once until golden brown, 2 to 3 minutes per side.

-       Remove with a slotted spoon and drain on paper towels.

-       Place sauce over medium-high heat and bring to a boil; cook until sugar dissolves, about 2 minutes.

-       Add cornstarch solution and cook, stirring, until sauce boils and thickens.

-       Pour sauce into a bowl for dipping and serve with chicken.