Skewered Sesame Chicken with Chili Dip

Makes 48

carolinamary

Delicious appetizer and beautiful presentation!

ingredients

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
1/4 Cup White Sesame Seeds
1/4 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
3/4 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.

1
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.
2
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.
3
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.
4
HEAT 1/4 inch of peanut oil in a saute pan and brown the chicken on all sides. Do in several batches. Drain on paper towels.
5
Wrap one snow pea pod around each piece on chicken and secure with a skewer. Serve with Chili Dipping Sauce.
6
TO PREPARE CHILI DIP: Combine all Chili Dip ingredients together in a bowl and blend well.