Looking to get your kids involved in the kitchen? Try these chicken crunchies – a favourite of Dr. Karyn Gordon.
Sesame chicken crunchies with pineapple dipper
Prep Time: 10 min | Total Time: 25 min | # Servings: 6
Ingredients:
Chicken crunchies:
- 2 Packages Maple Leaf Prime Naturally® Chicken
- Breast Fillets
- 1/3 cup (80 mL) Cornstarch
- Salt and pepper
- 2 Eggs, beaten
- 1 tbsp (15 mL) Water
- ½ cup (125 mL) Sesame seeds
- 1 cup (250 mL) Crushed corn flake cereal
- 2 tbsp (30 mL) Sugar
- 1 tsp (5 mL) Chili flakes, optional
- ½ cup (125 mL) Oil
Pineapple dipper:
- 1/2 cup (125 mL) Sweet Thai chili sauce
- 1/2 cup (125 mL) Pineapple jam or sauce
Method:
Create a breading station by placing cornstarch, seasoned with salt and pepper in a shallow pan.
Place egg, beaten with water in a second shallow pan. Combine sesame seeds, corn flake crumbs, sugar and chili fakes in a third shallow pan.
Dredge chicken with cornstarch, shaking off any excess. Dip into egg mixture. Finally, coat chicken in sesame-corn flake mixture and place onto a baking sheet.
Heat oil in a large skillet over medium heat. Working in batches, cook chicken, 3–4 minutes per side until golden crisp and internal temperature reaches 165°F (74°C).
Combine sweet Thai chili sauce and pineapple jam in a deep bowl. Using a hand blender purée until smooth.
Serve chicken crunchies with dipper on the side.
Courtesy Maple Leaf Foods