Skewered Sesame Chicken with Chili Dip

Delicious appetizer and beautiful presentation!

2 Tsp. Rice Wine Vinegar
2 Tsp. Dark Asian Sesame Oil
1 Tsp. Freshly chopped garlic
2 Tsp. Soy Sauce
1 lb (+/-) Boneless chicken breast
¼ Cup White Sesame Seeds
¼ Cup Black Sesame Seeds
2 Tsp. Cornstarch
3 Tsp. All-purpose Flour
Peanut Oil
48 Snow Peas
CHILI DIP
1 Tsp. Rice Wine Vinegar
2 Tsp. Chili Paste with Garlic
1 Tsp. Soy Sauce
1 tsp. Sesame Oil
1 Tsp. Minced Fresh Ginger
¾ Cup Mayonnaise
1 Tsp. Sugar
Dash of Tabasco
48 Wooden Skewers (cut down a little so they are not too long). Toothpicks are too short.

To PREPARE THE CHICKEN: Cut the meat into 48 bite-size chucks. Mix 1st 4 ingredients together (rice wine vinegar thru soy sauce) and pour over chicken. Cover and marinate overnight.
When ready to cook, mix together sesame seeds, cornstarch, and flour. Dip chicken in sesame mixture. Place on a cookie sheet and let stand for 10 minutes.
MEANWHILE: Remove tips and strings from snow peas. Place in a small sauce pan of boiling water for 1 minute. cool in ice water and pat dry.
HEAT ¼ inch of peanut oil in a saute pan and brown the chicken on all sides. Do in several batches. Drain on paper towels.
Wrap one snow pea pod around each piece on chicken and secure with a skewer. Serve with Chili Dipping Sauce.
TO PREPARE CHILI DIP: Combine all Chili Dip ingredients together in a bowl and blend well.

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