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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce. Ingredients:
1 1/2 lbs boneless chicken thighs |
chives, chopped for garnish (optional) |
2 teaspoons salt |
2 teaspoons sugar |
2 eggs |
2 tablespoons sesame oil |
1 tablespoon cornstarch |
2 cups panko breadcrumbs |
2 tablespoons sesame seeds |
1 cup lemon juice (approx. six medium lemons) |
1 tablespoon lemon zest, grated |
1 cup water |
1 cup brown sugar |
3 tablespoons cornstarch |
4 drops yellow food coloring (optional) |
Directions:
1. Cut chicken in bite size pieces.
2. Combine marinade ingredients.
3. Marinate chicken for at least fifteen minutes.
4. In the meantime, preheat oven to 400 degrees.
5. Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
6. Add the chicken and close bag. Shake vigorously to coat all pieces.
7. Arrange coated pieces on a baking sheet.
8. Bake 20 minutes.
9. In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
10. After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
11. Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.
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