Sesame Pecan Chicken Strips

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 528, total fat 29 G., saturated fats 3 G., proteins 40 G., carbohydrates 29 G., fiber 3 G., cholesterol 82 mg, sodium 903 mg, sugar 0 G.

Chicken strips—fried strips of chicken breast in a crispy breading—are a crowd-pleaser appetizer and a sure-fire option for house parties. The chicken strips are dipped in beaten egg whites, coated in a breadcrumb mixture, and pan-fried until golden brown. For the breading, use large, airy Japanese panko breadcrumbs; they're extra crispy and absorb less oil, while sesame seeds and chopped pecans infuse the strips with a rich, nutty flavor and added crunch. Serve the strips with a sweet and tart peach-mustard dipping sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.6 kg skinless and boneless chicken breasts, cut into 2.5 cm thick strips.
1/4 cup Dijon mustard
1/3 tbsp. peach jam
0.5 tsp chopped fresh thyme
Whites of 2 large eggs
1 cup breadcrumbs (preferably panko)
0.5 cup finely chopped pecans
1/4 cup sesame seeds
1 teaspoon paprika
1 cup vegetable or peanut oil for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, panko breadcrumbs, eggs, Dijon mustard, peach jam, pecans, Peanut butter, thyme, paprika, sesame

Cooking the dish according to the recipe:

In a small bowl, combine the mustard, peach jam, thyme, 1 tablespoon of water, and a pinch of salt. In a large bowl, beat the egg whites until foamy. Mix together. breadcrumbs, pecans, sesame seeds, paprika and 1 teaspoon salt in a medium bowl.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the egg whites, then coat them in the breadcrumb mixture, pressing firmly to coat. Working in batches, fry the chicken until golden brown, about 3 minutes per side.