Sesame Chicken Lollipops With Miso Dipping Sauce
Sesame Chicken Lollipops With Miso Dipping Sauce
By John Scroggins Guest Contributor |
October 17, 2018 5:20 pm
Our friend, celebrity caterer Andrea Correale , Founder and President of Elegant Affairs, is at it again. This time sharing some incredible, and fun, recipes for game-day watch parties or your next tailgating event.
As football season really heats up, make sure your appetizers and game-day foods keep up!
This recipe for Sesame Chicken Lollipops With Miso Dipping Sauce is easy to make, packs a flavorful punch, and creates a very on-trend, handheld protein in a unique presentation with a delicious dipping sauce.
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2 tablespoons
all-purpose flour
2 tablespoons
cornstarch
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
2 tablespoons
low-sodium soy sauce
2 tablespoons
water
1 teaspoon
vegetable oil
1 dash
sesame oil
1 pound
skinless, boneless chicken breast meat; cubed into 2-inch pieces
1 quart
peanut oil for frying
2 tablespoons
toasted white sesame seeds
As needed
long wooden skewers
As needed
miso dipping sauce
1/4 cup
sugar
1/2 cup
white miso paste
1/4 cup plus 1 tablespoon
water
3 tablespoons
rice wine vinegar
2 teaspoons
light soy sauce
1/4 teaspoon
kosher salt
2 tablespoons
peanut oil
1/2 teaspoon
sesame oil
1
Sift flour with 2 tablespoons fo cornstarch, baking soda and baking powder.
2
Mix together soy sauce, water, vegetable oil and a pinch of sesame oil; stir until smooth.
3
Fold in chicken until coated with the batter, then cover and refrigerate for 20 minutes.
4
Heat oil in a deep fryer or large saucepan to a temperature of 375 degrees F.
5
Drop in battered chicken pieces and fry until they turn golden brown and float to the top of the oil, 3-4 minutes.
6
Drain on a paper-towel-lined plate.
7
Sprinkle with toasted sesame seeds to garnish.
8
To serve, skewer chicken pieces using long wooden skewers.
1
In a small bowl, whisk together miso, water, sugar, vinegar, soy sauce and salt.
2
While whisking, gradually add peanut and sesame oil until you have a creamy dressing.
3
Serve with White Sesame Chicken Lollipops.
John Scroggins
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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