Chinese Caterpillar Chicken Strips
Serves 4 to 6
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.