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.
- 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)
- 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.
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.
What a nice recipe, to say that my DH liked this is an understatement he just loved it. I made the marinade as directed and the addition of the sesame oil came through quite strong but not overly so,for the coating I couldn't get panko, so I used a french loaf just discarded the crusts and it worked fine,the lemon sauce was wonderful I chose to serve it in a dish on the side as I felt you could add more if you liked it or not if you didn't.I am pleased to say we liked it. we had it with french fries and salad, but it's a very versatile recipe you can serve lots of ways, it would also be nice in a sesame bun with salad and sauce on top. A very nice recipe indeed well written, and very easy to follow, and put together. This is in my top three. thank you for a wonderful recipe it will be made many times in our house. Made for RSC#15
Made this for the RSC #15 Contest. Nice flavor. I did use both thighs and breasts. The thighs were excellent, I just was using up 2 breasts as well. I tried 1/2 the recipe as written, the other half I did not put the chicken in the sauce but used it as a dipping sauce. I preferred it as a dipping sauce. The nice crunchy crust got soggy when in the sauce, and I preferred to dip which was very good. My friend who tried it on the other hand preferred it in the sauce. It does work well with both breasts and thighs, but thighs ... by nature are a bit sweeter and more moist. I served the original version where the chicken was coated with the sauce over wild rice with the chives. And even though I preferred to dip mine, over the wild rice was very good. I added some lemon zest and scallion to the rice and garnished with a lemon slice to intensify all the lemon ingredients. Fresh green beans was a side dish. So whether it is a side dish, appetizer or main dish, it can be served different ways and it was very nice. Thx for sharing. Kim