Sesame Chicken Fingers
Published in Finger Foods
This is wonderful finger food, but also makes an excellent light meal served with an Asian vegetable stir fry or a couple of salads and noodles or rice.
Ingredients:
- 1.5 kg chicken fillets
- 1½ cups buttermilk or yoghurt
- 2 tbl lemon juice
- 1 tbl Worcestershire sauce
- 1 tbl light soy sauce
- 1 tsp paprika
- ½ tsp freshly ground black pepper
- 2 – 3 garlic cloves, crushed
- breadcrumbs
Preparation:
- Pound the fillets to make them a little thinner, then cut them crosswise into 1 cm strips, more or less – accuracy in cutting is not important.
- Combine the remaining ingredients, add the fillet strips and stir to ensure that the strips are all well coated in the marinade.
- Cover and refrigerate overnight, or, at room temperature, for a couple of hours.
- Combine fine dry breadcrumbs and sesame seeds in the proportion of approximately 6 to 1.
- Drain the fillets, toss them in the crumb mixture, and place them on a plastic-lined tray. Refrigerate, or not, as necessary.
- Deep fry them as close to serving time as possible. Drain on paper towels and sprinkle lightly with salt.
- Can also be baked in a hot oven: 200 – 210° C for about 20 minutes, or until golden. Drizzle first with a little melted butter. This is certainly the healthier alternative, but, like many other things in life, isn’t as good as the unhealthier option!
Makes a biggish bowlful.
