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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve with the optional Ginger Soy Dipping Sauce or place strips on top of a salad. Ingredients:
2 egg whites |
1/4 cup white sesame seeds |
1 1/2 cups panko breadcrumbs (in a pinch use about 1 cup breadcrumbs) |
kosher salt |
black pepper |
1 1/2 lbs boneless skinless chicken tenders |
vegetable oil |
1/4 cup soy sauce |
1 tablespoon rice vinegar |
1 tablespoon toasted sesame oil |
3/4 inch piece fresh ginger, peeled and grated finely |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. In a shallow bowl, lightly beat the egg whites until frothy.
2. In a second shallow bowl, combine the panko bread crumbs with a little salt and black pepper.
3. Season tender strips with additional salt and black pepper.
4. Dip each chicken strip into the egg white, then coat with the panko/sesame mixture, pressing to adhere. Place the breaded chicken strip on a plate. Repeat until all the chicken strips are breaded.
5. Heat about 1/4 inch of oil in large skillet over medium high heat. Test temperature by dropping in a tiny piece of the panko. It should sizzle immediately.
6. Fry chicken tenders until golden brown on both sides and cooked through. You may need to do this in batches. This will only take 2-4 minutes per side then remove to a wire rack. (This will keep them crunchy. When you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom.).
7. Ginger Soy Dipping Sauce: In a small bowl, whisk together all ingredients.
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