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CRUNCHY CHICKEN FINGERS WITH A SWEET AND SALTY DIP

A fabulous take on a coated, baked chicken finger, with an Asian dipping sauce
Course Main Course
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4

Ingredients

  • 8 skinless chicken thigh fillets , trimmed of excess fat
  • 4 tbsp tamari or soy sauce
  • 4 tbsp light agave nectar (I used cane sugar syrup. You could also use a good quality runny honey)
  • 3/4 cup (20 g) puffed quinoa
  • 3/4 cup (75g) rolled quinoa flakes
  • 3/4 cup (105g) black or white sesame seeds (or a mixture of both)
  • Freshly ground black pepper

DIPPING SAUCE

  • 1/3 cup tbsp tamari or soy sauce
  • 2 1/2 tbsp light agave nectar
  • 2 1/2 tbsp mirin (sweet rice wine)
  • 1 long red chilli , seeded and finely sliced
  • 2-3 scallions (spring onions), trimmed and finely sliced
  • 2 garlic cloves , finely minced
  • cilantro for garnish

Instructions

  1. Slice the thighs into typical 'finger' sized portions.
  2. Place the tamari and agave nectar in a small shallow dish and whisk together. Add the chicken and toss to coat. Then cover with plastic wrap and refrigerate for 1 hour.
  3. Preheat the oven to 400F and line two sheets with parchment paper.
  4. Place the puffed quinoa, quinoa flake, sesame seeds and a good pinch of black pepper in a large bowl and combine. Remove the marinated chicken from the fridge. Working one by one, take a piece of chicken, draining excess marinade, and place it in the bowl and toss to coat with the quinoa mixture. Transfer to lined baking sheets.
  5. Bake the chicken for 20-25 minutes or until golden, crispy and cooked through.
  6. Meanwhile for the dipping sauce, place the tamari, agave nectar, miring and 4 tsp of water in a small bowl and whisk to combine. Pour into a serving bowl and stir in the chile, scallion, garlic and cilantro.
  7. Serve the hot chicken strips with the dipping sauce alongside.

Recipe Notes

By Katie Quinn Davies

Adapted from What Katie Ate on the Weekend