Sesame Chicken Fingers, you are my everything. They are crisp, slightly sweet, and light without compromising flavor. It’s not very often that I call anything my everything, just ask Chris.
Whenever I see Sesame Chicken on the menu at a restaurant, I want it. Rarely do I ever actually order it, because typically it is covered in a batter/breading, deep fried, then coated in a super sweet sugary sauce. That all sounds delicious, but health-wise it’s a disaster. Chicken fingers are right up there with tacos in this house. We make as many kinds as we can think of for dinner, lunch, or just for a snack.
These are quick to reheat in the oven and they maintain their crispness. These days, all I do is cook meals to be reheated because we are all on different dinner schedules.
The first thing my son says to me when I pick him up from swim practice is, “What can I eat?” I always rattle off various leftover items in the refrigerator and snacks from the pantry. I am really good at naming 10 ways to make him a peanut butter and jelly:
pbj on a waffle, pbj on crackers, pbj on a bagel, pbj on toasted sourdough, pbj on pancakes, pbj regular, pbj panini….
He typically looks disappointed and asks if we can stop and get something. I usually say no. Then he asks if we can do take out tonight. I once again say no. It starts over, “What can I eat?”
Today, I was prepared. Knowing that chicken fingers are always what he’s craving, I had them ready to be reheated in the oven. So to his, “What can I eat?” I replied, “I just made Sesame Chicken Fingers.”
Long pause. “OK.” There might have been a tiny bit of enthusiasm in his voice, but he is sixteen so typically any form of approval from him is undetectable.
Just a couple minutes in the oven, and these were back crisp and lip smackin good.
He finished 4 of these with some rice, picked up his backpack, grabbed a handful of Halloween candy, and went upstairs, saying, “Goodnight.” It was 5pm. Translation: “I’m going to shower, do homework, and be on my computer. Your services are no longer required.”
I love being a mom to a teenager.
- 4 chicken breasts, cut into long strips
- 1 Tbsp tahini
- 1 egg white
- 1/2 tsp chili paste
- 3Tbsp rice flour
- 1 Tbsp corn starch
- 1 Tbsp sesame seeds, plus more for serving
- a few teaspoons of oil for cooking (canola, coconut, peanut, olive oil, your choice)
- 2 Tbsp Tamari (GF Soy Sauce)
- 1/4 cup orange juice
- 1 Tbsp barbecue sauce
- 1/2 tsp sesame oil
- Combine tahini, egg white, and chili paste.
- Pour over chicken, toss to combine, and marinate 1 hour.
- Combine rice flour, corn starch, and sesame seeds. (optional to add 1/2 tsp salt to flour mixture)
- Lightly dredge chicken in flour mixture.
- Preheat oven to 375° and prepare a baking pan with a rack sprayed with nonstick cooking spray.
- In a preheated skillet, add a couple teaspoons of oil, and cook chicken in batches.
- Brown each side, not cooking all the way through, and place on prepared baking rack.
- Bake to finish cooking, about 5 minutes.
- While chicken is baking, combine sauce ingredients and add to same skillet.
- Cook until bubbling and remove from heat.
- Once chicken is done, drizzle with sauce and pass under broiler for a minute or 2.
- Serve with remaining sauce and more sesame seeds.
Want more sauce? Double it!