Sesame-Seed Chicken

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The Editors
4 servings
Nancy Shanley Schnyer Harwinton Library Friends, Harwinton,
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These tasty cutlets are especially popular with children, who love the crunchy coating made with sesame seeds. A dipping sauce made quickly with preserves, soy sauce, and garlic is a very pleasing accompaniment. Serve with rice and a green salad.

1/4 cup all-purpose white flour
2 eggs, beaten
2 tablespoons soy sauce
2 tablespoons water
1 cup dry bread crumbs
1/4 cup sesame seeds
1 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound chicken cutlets, left whole or cut into strips
Vegetable oil for frying
1 jar (10 or 12 ounces) apricot or peach preserves
1 to 2 tablespoons water
1 garlic clove, minced
2 teaspoons soy sauce

Place the flour in a shallow bowl. In another shallow bowl, combine the eggs, 2 tablespoons soy sauce, and water. In a third bowl, combine the bread crumbs, sesame seeds, paprika, garlic salt, salt, and pepper. Coat the chicken pieces with flour. Dip them in the egg mixture and then in the crumb mixture to coat well.

In a large heavy skillet, heat 1/4 inch of oil for frying. Add the cutlets and fry on both sides until tender, 3 to 5 minutes per side. Keep warm.

To make the sauce, combine the ingredients in a small saucepan and heat gently. Or combine them in a microwave-safe container and microwave on high for 2 minutes.

If you are not serving immediately, the chicken can be refrigerated. Reheat the chicken at 325 degrees F for about 20 minutes. Serve the chicken with the sauce on the side.

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