Be the first to Developed by a famous New York City executive chef, these tasty chicken nuggets are served with a ginger dressing. Great as an appetizer or main dish. Plan at least 1 hour ahead for marinade and resting time.
Prep Time: 1 hour, 15 minutes
Cook Time: 20 minutes
Ingredients:
- Marinade:
- 3 large egg whites
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon grated fresh ginger
- 1 scallion, finely chopped
- 1 pound raw chicken breast
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- Ginger Dressing:
- 2 tablespoons grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 2 tablespoons dry (not cooking) sherry
- 1 teaspoon chopped fresh garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili flakes
- 2 scallions, finely chopped
- Juice of 1 lemon (about 2 tablespoons)
- Juice of 1 orange (about 1/4 cup)
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- Coating:
- 4 tablespoons white sesame seeds, mixed with 4 tablespoons black sesame seeds
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- 1/4 cup canola oil
- 1 pound fresh spinach, washed, dried, and stems removed
Preparation:
Preheat the oven to 350 degrees F.
For the marinade, combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy. Add the chicken and marinate, refrigerated, 30 to 40 minutes.
Meanwhile, prepare the Ginger Dressing. Combine ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice, and orange juice in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.
Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides. Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.
Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.
Serve the chicken nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.
Yield: 4 servings
Source: The "21" Cookbook by Michael Lomonaco (Doubleday)
Reprinted with permission.
For the marinade, combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy. Add the chicken and marinate, refrigerated, 30 to 40 minutes.
Meanwhile, prepare the Ginger Dressing. Combine ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice, and orange juice in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.
Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides. Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.
Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.
Serve the chicken nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.
Yield: 4 servings
Source: The "21" Cookbook by Michael Lomonaco (Doubleday)
Reprinted with permission.
