Monday, September 23, 2013

Sesame Chicken Strips

Happy Fall Y'all! It's finally here my favorite time of year. This recipe is also another favorite thing of mine. My son and I get it all the time when we got to that certain chain restaurant that has something like its name. This is a copycat version minus the booze.  After making it for the first time I just may use the coating for all of my chicken nuggets and strips. It is by far the crunchiest one I have ever made and help up very well. It was a bit time consuming to make but well worth the wait. I promise it shall not disappoint!
Happy Monday!


For the sauce:
2 heads garlic

3 tablespoons olive oil, divided

1 whole large onion, finely diced

2 tablespoons crushed pineapple

3-½ cups dark brown sugar

2-½ cups pineapple juice

½ cups teriyaki sauce

2 tablespoons soy sauce

6 tablespoons lemon juice

5 teaspoons cider vinegar

1 teaspoon red wine vinegar
¼ teaspoons cayenne pepper

For the chicken:
1-¼ cup cornmeal
¾ cups flour, plus additional for dredging
½ cups breadcrumbs
3 tablespoons sesame seeds, plus additional for garnish
½ teaspoons Salt
2 pounds boneless skinless chicken breasts, Cut into strips
1 cup Buttermilk
Canola Oil, For Frying

For the sauce, cut ½ inch off tops of garlic. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 400ºF for 30-35 min. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.

In a sauce pan over medium heat, heat 1 tablespoon of olive oil and saute onion until it is caramelized. Add the roasted garlic and pineapple and mix well remove from heat. In a bowl, combine pineapple juice, Teriyaki sauce, soy sauce, lemon juice, both vinegar's . Add cayenne pepper. Pour on top of the onion mixture. Return pan to heat and bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.

When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.

In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.

Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds and green onion.

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  1. Looks really good. I love crunchy chicken! Glad I clicked on over from Anyonita Nibbles.

  2. Hi and wow, this recipe looks so good and I bet it tastes yummy. I saw it on fri. food frenzy.
    Julie from

  3. The glaze is gorgeous on your chicken. Thanks for sharing this with us on foodie friday.

  4. I am bookmarking this recipe. It looks awesome.

  5. This looks fantastic! Can't wait to try! Thanks for sharing :)

  6. These are great Chicken strips with great flavor. Thank you so much for sharing with Full Plate Thursday and have a fun weekend!
    Miz Helen