Recipe by FLKeysJen
These sweet tidbits are popular take-alongs to a potluck or tapas party. Because they are baked, not fried, they can even be made the day before to save time on party day. Steps #1-8 can be done in advance, then make the sauce and coat before your event, or make the entire recipe the day before and chill to serve cold. Nicely presented over a bed of shredded iceberg lettuce.
Top Review by weekend cooker
These were the perfect appetizers last night. I did use a combo of thighs and breasts. We also used some of it as a dipping sauce too. One of the best recipes that I have tried. The sauce was FANTASTIC!!! Glad I picked this and will repeat. Made for Spring 2010 Pick a chef.
- 1 1⁄2 lbs boneless chicken thighs
- chives, chopped for garnish (optional)
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 eggs
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 2 cups panko breadcrumbs
- 2 tablespoons sesame seeds
- 1 cup lemon juice (approx. six medium lemons)
- 1 tablespoon lemon zest, grated
- 1 cup water
- 1 cup brown sugar
- 3 tablespoons cornstarch
- 4 drops yellow food coloring (optional)
Directions See How It's Made
- Cut chicken in bite size pieces.
- Combine marinade ingredients.
- Marinate chicken for at least fifteen minutes.
- In the meantime, preheat oven to 400 degrees.
- Also in the meantime, mix the panko and sesame seeds in a gallon ziploc bag and mix well.
- Add the chicken and close bag. Shake vigorously to coat all pieces.
- Arrange coated pieces on a baking sheet.
- Bake 20 minutes.
- In the meantime, combine together sauce ingredients in a medium saucepan. Stir constantly as it comes to a boil; as soon as it boils, remove from heat or reduce to low if serving warm.
- After chicken pieces are baked, use a spatula to put batches in the saucepan and coat with sauce. Move coated pieces to your serving platter.
- Sprinkle chives over the top for garnish (if desired) and serve with frilly toothpicks.