SESAME CHICKEN BITES WITH SPICY DIP
2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 tablespoon garlic, chopped
2 tablespoons soy sauce
2 boneless chicken breasts (about 1 ½ pounds)
¼ cup white sesame seeds
¼ cup black sesame seeds
¾ cup corn starch
Peanut oil for frying
48 fresh snow peas (strings removed)
1 tablespoon rice wine vinegar
2 tablespoons Thai chili sauce
1 tablespoons soy sauce
1 teaspoon sesame oil
2 teaspoons fresh gingerroot, minced
¾ cup Hellmann’s light mayonnaise
1 tablespoon brown sugar
In a medium bowl combine the vinegar, sesame oil, garlic, and soy sauce to create a marinade. Cut chicken into bite size chunks and add to the marinade. Cover and refrigerate overnight.
Mix sesame seeds, cornstarch, and flour in a pie plate or shallow baking dish. Heat ¼” of peanut oil in a large frying pan over medium heat. Dip marinated chicken pieces in the sesame mixture to coat. Place in hot oil and cook in small batches until lightly browned on all sides. Remove from pan and drain on paper towels.
Steam snow peas in boiling salted water for 1-2 minutes until bright green, but still crisp. Drain in a colander and rinse with cold water to stop cooking. Wrap one snow pea around each piece of chicken and fasten with a toothpick.
Mix all dip ingredients together in a small bowl and whisk until smooth.
Serve warm or at room temperature on a platter with dip in the center.