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Chinese Caterpillar Chicken Strips

From: Diamond Nuts

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Serves 4 to 6



  • 2 eggs
  • ½ cup flour
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons dry sherry
  • ½ teaspoon sesame oil
  • 1 to 2 whole boneless, skinless chicken breasts (about 1 pound)
  • 1 ½ cup Diamond Sliced Almonds
  • ½ cup sesame seeds


Preheat oven to 350. To make batter, in a medium bowl combine eggs, flour, sugar, soy sauce, sherry, and sesame oil. Mix well and set aside.

Cut the chicken breasts into strips (approximately 8 per whole breast). Combine the almonds and sesame seeds in a shallow dish.

Dip each chicken strip in batter, then roll in almond-sesame mixture. Place on a parchment-lined baking sheet and spray with olive oil or vegetable oil spray. Bake at 350 for 15 minutes; turn pieces and bake 5 to 10 minutes longer or until lightly colored.

For a spicier version add:
¼ to ½ teaspoon cayenne pepper and
½ to 1 teaspoon Chinese Five-Spice.
Stir spices into remaining ½ of the batter and dip, roll and bake following the instructions above.

Serves 4 to 6.

Orange-Hoisin Dip -

½ cup orange marmalade,
¼ cup hoisin sauce,

in a small bowl combine the marmalade and hoisin sauce.
Serve with Chicken Caterpillars.

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