These juicy tender chicken breasts, coated in a delicious crunchy sesame seed crust are especially tasty when dipped in the sweet chilli sauce. Another favourite with grown ups and kids alike, that’s quick and easy when you are catering for the holiday hoards!
sesame chicken dippers
- 2 x large chicken breasts skin off
- 1 cup sesame seeds
- 3 tablespoons olive oil
- 2 teaspoons sesame oil
- 1 cup plain flour
- 1 egg, lightly beaten
- sea salt and freshly ground black pepper
- sweet chilli sauce
Cut the chicken breasts across width-wise to create a baton shape around 2 cm wide. Place the beaten egg, flour and sesame seeds in separate shallow bowls. Dip the chicken batons into first the flour, then egg, then the sesame seeds, ensuring they are very well coated with the seeds. Heat the olive oil and sesame oil together in a large heavy based pan over a medium to high heat. Place the coated chicken strips into the hot oil and fry in batches for around 5 minutes on each side until the seeds have turned a golden brown. Take one out and cut through the middle to test that that the chicken is cooked all the way through. Remove from the pan and place on paper towel to drain. Push a small skewer or toothpick into the centre of the chicken to use as a handle. Sprinkle with sea salt and freshly ground black pepper whilst still hot. Serve warm with sweet chilli sauce. Makes 12-16.