Chicken Fingers With Plum Dipping Sauce Recipes

CHICKEN FINGERS WITH PLUM DIPPING SAUCE

Steps:

• FOR FINGERS ~ Preheat oven to 400°F & grease a rimmed baking sheet well.
• Cut each chicken breast crosswise into 4 or 5 strips, then pat dry.
• Place cracker crumbs in shallow dish, & put mayaonnaise in a bowl.
• Add chicken strips to mayo & turn to coat all over.
• Transfer chicken strips, one at a time, to cracker crumbs, patting crumbs all over the chicken strip.
• Arrange chicken strips in single layer on prepared baking sheet, & bake 15 minutes.
• Turn strips over & bake another 10 to 12 minutes more or until golden & no longer pink inside.
• FOR DIPPING SAUCE ~ While fingers are baking, In a small serving bowl, stir together ketchup, plum sauce & soy sauce.
• Place in center of serving platter, & when fingers are baked, arrange them around the bowl.

COCONUT CHICKEN FINGERS WITH PINA COLADA DIPPING SAUCE

Steps:

• Mix together coconut, flour, salt, pepper and garlic powder in flat dish.
• Dip chicken strips into egg, then coat with coconut mixture.
• Place in shallow baking pan and drizzle with melted butter.
• Bake at 400 degrees F for 25 minutes or until chicken is browned and cooked through, turning once.
• To Make Pina Colada Dipping Sauce: Place all ingredients in a bowl and mix well.

EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES

Steps:

• Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
• In a large pot or wok, preheat the oil to 360 degrees F.
• In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
• Dip the chicken into the batter, shaking to remove any excess.
• In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
• Remove and drain on paper towels.
• Plum Sauce:.
• In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
• Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
• Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
• Gingered Stir-Fried Vegetables:.
• In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
• In a large skillet or wok, heat the vegetable oil over high heat.
• Add the ginger and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
• Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
• Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
• Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.

EASY CHICKEN FINGERS WITH TWO DIPPING SAUCES

Steps:

• In a large bowl or resealable plastic bag, combine 1/2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.
• Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.
• Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.
• Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1/4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.