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This is a great appetizer and can also serve as a main course. A perfect finger-food appetizer.

Serve on a big plate with the sauce in a bowl in the middle.

Chicken Sesame Nuggets

Bite size pieces of chicken fried in a sesame seed batter and served with apricot mustard dip.

Ingredients for chicken/batter mixture

2 eggs

2 tablespoons rice wine

2 tablespoons grated lemon peel

2 tablespoons sugar

2 tablespoon minced fresh ginger

2 teaspoons salt

2 teaspoons minced garlic

2 pounds boned, skinned chicken breasts, cut into 1x2-inch pieces

Vegetable oil (for deep frying)

10 tablespoons cornstarch

1/2 cup sesame seeds (more)

Instructions

Blend eggs, wine, lemon peel, sugar, ginger, salt and garlic in shallow bowl. Add chicken, turning each piece several times to coat thoroughly. Let stand at room temperature at least 30 minutes or refrigerate overnight.

Heat oil in deep fryer or saucepan to 400 degrees. Stir cornstarch into chicken mixture. Coat each piece of chicken with sesame seed, shaking off excess. Add to oil in batches and fry until golden brown, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

Ingredients for Apricot Mustard Sauce

1 tablespoon dry mustard (preferably Chinese)

1 teaspoon (or more) water

Vegetable oil

1 12-ounce jar apricot preserves

Instructions

Mix mustard in small bowl with enough water to form smooth paste. Blend in several drops of oil. Mix preserves in processor until smooth. Turn into bowl. Blend in mustard mixture to taste. Thin with small amount of water if necessary. Cover and refrigerate. Serve chilled. (Apricot Mustard Sauce can be prepared 1 day ahead).

Makes about 1 1/2 cups

Bon App├ętit, September, 1983

Cooking time: 2 hours