Recipe: Sesame Chicken Fingers with Honey Peanut Dipping Sauce

SESAME CHICKEN FINGERS WITH HONEY PEANUT DIPPING SAUCE

Frying these gives a crispier crust but baking works well, too. Serve with Honey-Peanut Dipping Sauce.

4 single boneless, skinless chicken breasts (1 to 1 1/4 lb)
1 1/2 cups buttermilk
Pinch each cayenne pepper, sweet paprika, optional
2 cups fine breadcrumbs
1/4 cup sesame seeds
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 to 1/2 tsp sweet Hungarian paprika
Mild-flavored vegetable oil such as canola, for frying OR 1/4 cup butter, melted, for baking
Honey-Peanut Dipping Sauce (recipe follows).

Cut chicken into 3/4-inch strips. Place in non-aluminum bowl; pour buttermilk over top. Add pinches of cayenne and paprika, stir to coat each piece. Refrigerate, covered, 2 to 4 hours.

TO COOK THE CHICKEN:
Drain chicken.

If frying, heat 3 inches oil over medium heat in large deep skillet or Dutch oven until oil reaches 350 degrees F. If baking, preheat oven to 375 degrees F; lightly grease large baking sheet with vegetable oil.

In large shallow dish, combine breadcrumbs, sesame seeds, salt, pepper and paprika. Add chicken pieces; turn to coat. If baking, brush both sides of each piece with melted butter, place on baking sheet.

Bake until golden brown and cooked through, about 20 minutes. Turn once during baking. If frying, cook in batches, until golden brown and cooked through, 3 to 4 minutes per side. Drain.

Serve hot with Honey Peanut Dipping Sauce.

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Honey Peanut Dipping Sauce
Makes about 3/4 cup

For an adult kick, add a little Asian hot sauce. Peanut butter can be smooth or chunky but should preferably have no sugar or salt added. Toasted sesame oil can be found in the Asian food section of most supermarkets.

1/2 cup peanut butter
1/4 cup honey
1 tbsp vinegar, either rice wine, cider or sherry
2 tsp toasted sesame oil
1 1/2 tsp soy sauce
Pinch salt, if peanut butter unsalted
2 to 4 tbsp water

Combine all ingredients except water in non-aluminum bowl. Add enough water to yield thick dipping consistency. Sauce may be made up to 2 days ahead and kept refrigerated. Serve at room temperature.

Makes 4 servings
Source: Regan Daley; The Toronto Star, September 20, 2000