Ingredients
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
-
1
-
3/4
-
1/4
-
2
-
-
-
Directions
Crispy Crunchy Chicken Bites,This makes a nice appetizer, and we also enjoy them over a green salad with orange sections.,They were lip-smackingly scrummy-deli-umptious!! But I did make a couple of variations though(Sorry.. but thats only because my DH is not a big fan of nuts). So I reduced the quantities of almonds and sesame seeds to half and mixed in a bit of corn flour for an even coating. Ohh yaa.. and in the apricot dip, I reduced the mustard powder to half and added a big pinch of crushed chillies for that extra zing! Next time I am going to try with a splash of tobasco sauce in the marinade!!! Thank you again for this wonderful recipe..,This makes a nice appetizer, and we also enjoy them over a green salad with orange sections.
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Steps
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1
Done
|
Mix the Garlic, Ginger, Lemon Juice and Soy Sauce in a Large, Sturdy, Sealable Plastic Bag. |
|
2
Done
|
Slice the Chicken Breasts Into One-Inch Slices. |
|
3
Done
|
Place the Chicken in the Marinade and Refrigerate Over Night. |
|
4
Done
|
Melt the Apricot Preserves in a Small Saucepan Until Smooth. |
|
5
Done
|
in a Small Serving Bowl, Mix the Mustard and Hot Water Until Smooth. |
|
6
Done
|
Blend the Apricots and Lemon Juice Into the Mustard Mixture and Garnish, If Desired. |
|
7
Done
|
Set Aside to Cool. |
|
8
Done
|
Mix the Ground Almonds and Sesame Seeds. |
|
9
Done
|
Heat About Two Inches of the Oil Over Medium Heat in a Large Skillet to About 350 Degrees. |
|
10
Done
|
Dip the Chicken Pieces Into the Almond-Sesame Mixture and Deep Fry Several at a Time Until Golden Brown on Each Side, About One Minute. |
|
11
Done
|
If They Brown Too Fast, Remove the Skillet from the Heat For a Few Minutes and Reduce the Heat. |
|
12
Done
|
Drain the Chicken Thoroughly on Paper Towels Before Serving Hot With the Dip. |
