Sesame Chicken Tenders with Ginger Soy Dipping Sauce

This recipe just might keep you out of that Chick-fil-A drive thru line for good.  At the very least, you’ll never buy frozen chicken tenders again.  When I ask my family to pitch ideas for dinner, this is what they ask for 8 out of 10 times.  It can also be a wonderful Sesame Chicken Salad when you use the sauce as a dressing…. the chicken stays crunchy and tastes great at room temperature.

*************************************************

1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted Asian sesame oil

3/4 inch piece fresh ginger, peeled and grated finely

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 package chicken tenders (about 16)

1/4 cup white sesame seeds

1 1/2 cups panko bread crumbs

salt and pepper

Oil (canola or peanut)

In a small bowl, whisk together first 6 ingredients and set aside.  Place chicken tenders in second small bowl,toss with 2 tablespoons of the soy sauce mixture, and let marinate for 10-15 minutes.  Reserve remaining soy sauce mixture to use as the dipping sauce. On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper.  Coat each chicken tender with the panko mixture, patting gently to help the crumbs adhere.  Set tenders in a single layer on waxed paper until ready to fry.  (this can be done hours in advance…just keep the tenders in a single layer and put in the frig)

Heat about 1/2 inch of oil in large skillet (non stick works well here) over medium high heat.   Test temperature by dropping in a tiny piece of the panko….it should sizzle immediately.  Fry chicken tenders (in batches unless your skillet is enormous) until golden brown on both sides and cooked through.  This will only take 2-3 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)  You can stick them in a warm oven if you are not quite ready to serve.  Serve hot with reserved soy ginger sauce.

*************************************************

The Perfect (and perfectly simple) All Purpose Marinade for Chicken


 

Here is my go-to, all purpose marinade for boneless, skinless chicken breasts.  Just a quick whisk of a few pantry staples, a few hours to marinate, a quick turn on the grill or under the broiler, and you will have tender, perfectly seasoned chicken ready to serve or to add to pasta, sandwiches or salads.  I like to mince it up finely for chicken salad sandwiches, cut bigger pieces for a stand alone chicken salad, or slice into thin strips for pasta dishes or an easy kid and adult friendly dinner. Feel free to switch out the dried spices to fit your mood and/or the needs of your final dish.

*************************************************

1/2 cup plain yogurt

1/4 cup olive oil

1 tablespoon minced fresh garlic

2 teaspoons dried thyme

2 teaspoons dried oregano

1/4 teaspoon crushed red chile flakes

1 teaspoon salt

1 teaspoon black pepper

 

Whisk all ingredients together in a small bowl.  Marinate chicken at least 3 hours…and up to overnight.  Makes enough to marinate 4 large or 6 small chicken breasts.

*************************************************

 

Grilled Chicken Salad with Red Grapes, Pecans and Mustard Vinaigrette

 

 

Follow

Get every new post delivered to your Inbox.

Join 534 other followers

%d bloggers like this: