Appetizers & Snacks

Crunchy Asian Chicken Bites

Served warm with apricot sauce for dipping, these strips are a tasty appetizer for both kids and adults.

Prep Time 
15 minutes or less
Cook Time 
15 minutes or less
Total Time 
30 minutes
Servings 
6
Ingredients 

MARINADE
2 tablespoons fresh lemon juice
2 tablespoons low-sodium soy sauce
3 cloves garlic, minced
CHICKEN
3 to 4 (1 pound) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch pieces
DIPPING SAUCE
1 teaspoon mustard powder
1 teaspoon warm water
1/2 cup apricot preserves
1 tablespoon fresh lemon juice
CHICKEN COATING
1 cup blanched almonds, finely ground
1/3 cup sesame seeds
1 egg
2 tablespoons water
TO COMPLETE RECIPE
3 cups canola or vegetable oil, or as needed

Instructions 

Combine all marinade ingredients in a zip-seal plastic bag. Add chicken and seal bag. Refrigerate for at least 30 minutes or for up to 24 hours, turning the bag occasionally.

To make dipping sauce, combine mustard and water in small bowl; stir until smooth. Put preserves in small saucepan over medium-low heat; stir frequently until melted. Stir in lemon juice and mustard mixture. Transfer to small serving bowl; set aside to cool.

When you are ready to cook, remove chicken from bag and discard marinade.

Combine almonds and sesame seeds in a pie plate or shallow pan. Lightly beat egg with water in small shallow bowl.

Coat chicken with egg mixture; then press both sides of chicken strips into almond mixture to lightly coat both sides.

Pour oil into medium skillet to a depth of about 1 inch. Heat over medium heat until 350°F or until a drop of water dropped into oil sizzles.

Add chicken strips to oil, about 6 at a time; fry, turning with tongs, for about 1 to 2 minutes or until lightly browned and thoroughly cooked. (If strips brown too quickly, remove skillet from heat for a few minutes to reduce the temperature of the oil.)

Transfer chicken to a paper towel-lined plate to drain.

Variations 

1-1/2 teaspoons jarred minced garlic may be substituted for minced fresh garlic.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
Asian

  • Serving Size
    • Servings 
      6
  • PER SERVING
    • Calories 
      399
    • Calories from Fat 
      54%
    • Total Fat 
      25g
    • Saturated Fat 
      3g
    • Total Carbohydrate 
      25g
    • Protein 
      23g
    • Sugars 
      13g
    • Cholesterol 
      79mg
    • Dietary Fiber 
      3g
    • Sodium 
      215mg
  • DAILY VALUE
    • Vitamin A 
      2%
    • Vitamin C 
      8%
    • Calcium 
      15%
    • Iron 
      14%
  • DIETARY EXCHANGES
    • Starch/Bread 
      0.5
    • Fat 
      4.5
    • Fruit 
      1
    • Very Lean Meat 
      2.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Gold'n Plump Exclusive