Skewered Sesame Chicken With Chili Dip
Kathy Phifer
ingredients
- Chicken
- 2 1/3 lbs. boneless skinless chicken breasts
- 2 T. rice wine vinegar
- 2 T. toasted sesame oil
- 1 T. minced garlic
- 2 T. soy sauce
- 1/4 c. white sesame seeds
- 1/4 c. black sesame seeds
- 2 tsps. corn starch
- 3 T. flour
- vegetale oil for frying
- 48 snow peas
- 48 short skewers
- Chili Dip
- 1 T. rice wine vinegar
- 2 T. chili paste with garlic
- 1 T. soy sauce
- 1 tsp. toasted sesame oil
- 1 T. minced fresh ginger
- 3/4 c. mayonaise
- 1 T. sugar
- dash of tabasco sauce
- red bell pepper, hollowed out for dip bowl.
directions
- 1
Cut chicken into 48 bite-sized pieces. Combine vinegar, sesame oil, garlic and soy sauce and pour over chicken. Marinate at least 4 hours or overnight in refigerator.
- 2
Combine white and black sesame seeds, corn starch and flour. Roll each marinated chicken piece in the sesame seed mixture and put on a cookie sheet. Let them sit for ten minutes.
- 3
Heat 1/4 inch of oil in a skillet on medium--high heat. Add chicken pieces in batches and brown on all sides until cooked, about 3 minutes total. Remove and let drain on paper towels.
- 4
Remove tips and strings of the 48 snow peas and steam them until pliable about one minute.
- 5
Wrap each snow pea around a cooked chicken piece and skewer.
- 6
Arrange on a plate lined with kale leaves with the prepared chili dip in the red pepper bowl in the center.
Source: Kerry Dumbaugh
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