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 Crispy Sesame Chicken Bites

Often referred to as benné seeds in Africa, sesame seeds are believed to have been brought into 17th-century colonial America by West African slaves. Since then, they have become part of various American cuisines and dishes using sesame seeds are ubiquitous during Kwanzaa, especially in the Southern state.

Sesame is considered to be the oldest oilseed crop known to humanity, having been cultivated for more than 3,500 years. The seeds are claimed to be very good for your health as well as tasty.

This recipe is a perfect appetizer course during Kwanzaa, served with the dips of your choice. Depending on how many guests you have, you might want to make a double batch because these bites go fast!



INGREDIENTS:

  • 4 boneless chicken breasts, cut into bite size pieces
  • salt to taste
  • 2 1/2 C rolled oats
  • 2 1/2 Tbs chicken bouillon powder
  • 1 3/4 C plus 2 Tbs white rice flour
  • 1 3/4 cup chicken stock
  • 1 1/4 tsp dried basil
  • 20 C vegetable oil for frying
  • 1 1/4 tsp ground black pepper
  • 2 1/2 tsp garlic powder
  • 1/2 C plus 2 Tbs toasted sesame seeds
  • 3/4 tsp curry powder
  • 1/2 C cake flour
  • 1 tsp salt
  • 2 1/2 tsp onion powder
  • 1 1/4 tsp dried oregano
.

DIRECTIONS:

Coat chicken with black pepper, salt, and garlic powder. Chill for 4 hours.

In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, and chicken granules. Set aside.

In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano. Pour chicken stock into the dry ingredients and stir to form a batter.

Dip the bite-size chicken into the batter, then roll in sesame seed mixture.

Heat oil to 365 degrees F (185 degrees C). Place chicken bits into the oil using a slotted spoon so avoid splatter. Fry the chicken till golden, drain on paper plates.

Serves 10

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Crispy Sesame Chicken Bites

  • 4 boneless chicken breasts, cut into bite size pieces
  • salt to taste
  • 2 1/2 C rolled oats
  • 2 1/2 Tbs chicken bouillon powder
  • 1 3/4 C plus 2 Tbs white rice flour
  • 1 3/4 cup chicken stock
  • 1 1/4 tsp dried basil
  • 20 C vegetable oil for frying
  • 1 1/4 tsp ground black pepper
  • 2 1/2 tsp garlic powder
  • 1/2 C plus 2 Tbs toasted sesame seeds
  • 3/4 tsp curry powder
  • 1/2 C cake flour
  • 1 tsp salt
  • 2 1/2 tsp onion powder
  • 1 1/4 tsp dried oregano
Instructions:

Coat chicken with black pepper, salt, and garlic powder. Chill for 4 hours.

In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, and chicken granules. Set aside.

In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.

Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.

Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden. Serves 10


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