Asian Chicken Bites
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Serves/Makes: 4
Ready in: 30-60 minutes
***Chicken***
- 4 boneless skinless chicken breasts, cut into chunks
- 1/2 cup buttermilk
***Sauce***
- 1/2 cup teriyaki sauce
- 1/3 cup barbecue sauce
- 2 tablespoons brown sugar
- 1/4 cup soy sauce
- 4 scallions, white and green parts, sliced thin
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh ginger
***
- salt and pepper, to taste
- 3/4 cup self rising flour
- oil, for frying
- 3 tablespoons toasted sesame seeds
Place the chicken and buttermilk in a zip-top bag and place in the refrigerator for 30-45 minutes. Meanwhile, combine the teriyaki sauce, barbecue sauce, brown sugar, soy sauce, scallions, garlic, and ginger in a saucepan over medium heat. Cook at a low simmer, stirring occasionally, until the sauce thickens slightly. Drain the chicken from the buttermilk and season as desired with salt and pepper. Heat 1-2 inches of oil in a wok, deep skillet, or deep fryer to 350 degrees F. Dredge the chicken in the flour and shake off any excess. Add the chicken, in batches, to the hot oil and cook, turning as needed, until browned and cooked through. Remove to paper toweling to drain. Repeat with remaining chicken. Toss the chicken in the sauce and place on a serving dish. Sprinkle with the sesame seeds and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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