Crispy Crunchy Chicken Bites

Mirj's Note:

This makes a nice appetizer, and we also enjoy them over a green salad with orange sections.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 cloves minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon soy sauce
• 1 lb boneless skinless chicken breast
• ½ cup apricot preserves
• 1 teaspoon dry mustard
• 1 teaspoon boiling water
• 1 tablespoon freshly squeezed lemon juice
• ¾ cup finely ground blanched almond
• ¼ cup sesame seed
• 2 cups vegetable oil

Directions:

1. Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag.
2. Slice the chicken breasts into one-inch slices.
3. Place the chicken in the marinade and refrigerate over night.
4. Melt the apricot preserves in a small saucepan until smooth.
5. In a small serving bowl, mix the mustard and hot water until smooth.
6. Blend the apricots and lemon juice into the mustard mixture and garnish, if desired.
7. Set aside to cool.
8. Mix the ground almonds and sesame seeds.
9. Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees.
10. Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute.
11. If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat.
12. Drain the chicken thoroughly on paper towels before serving hot with the dip.

Reviews

[Aaliyah's&Aaron's mum]

They were lip-smackingly scrummy-deli-umptious!! But I did make a couple of variations though(Sorry.. but thats only because my DH is not a big fan of nuts). So I reduced the quantities of almonds and sesame seeds to half and mixed in a bit of corn flour for an even coating. Ohh yaa.. and in the apricot dip, I reduced the mustard powder to half and added a big pinch of crushed chillies for that extra zing! Next time I am going to try with a splash of tobasco sauce in the marinade!!! Thank you again for this wonderful recipe..