Trim chicken breasts, cutting them into 1 x 3 inch strips. (If breasts are thick, I cut them thin so we have more pieces and there is more surface area for the coating). In a shallow dish, whisk together flour and salt. In another shallow dish, whisk together eggs and water. In the third shallow dish mix together crumbs and sesame seeds.
Dredge chicken in flour, coating all sides. Dip into egg mixture, then roll in crumb mixture.
Warm half of the oil in a large, nonstick skillet over medium-high heat. Add half the chicken and saute until golden brown on all sides, about 5 minutes. Transfer chicken to baking sheet. Heat remaining oil in skillet and saute remaining chicken, transferring to the baking sheet when done.
Bake in preheated 500o oven until cooked through, about 8 minutes.
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Warning! Do not attempt this recipe without the help of at least two, preferably three, children. Fortunately, once they have tried this recipe they will be eager to volunteer. It is much easier if one person coats the chicken with flour and egg, another can do the crumbs and another person (adult needed here) browns the chicken. The recipe suggests serving this with Asian dipping sauces but we usually eat this in a sandwich with lettuce and tomato. Leftovers (if there are any) are just as good cold.
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