GMA Recipe: Sesame Chicken Nuggets with Ginger Dressing

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Sesame Chicken Nuggets with Ginger Dressing
From Michael Lomonaco
1996

Holiday parties are usually great fun for the guests, but not always for the host. By the time you're through worrying about food, drinks and everyone's coats, the party's over! So we're going to offer you some help in our week-long series: "Holiday Entertaining Made Easy." First up -- the hors d'oeuvres.

Former executive chef of New York City's famed "21" restaurant and cookbook author Michael Lomonaco shares his know-how on ways to prepare simple and affordable - but elegant - hors d'oeuvres. The extra touch of these savory treats - easy, visually attractive and delicious to eat -- goes miles toward making an extra special party.

Ingredients
Marinade:

3 large egg whites

1/4 cup low-sodium soy sauce

2 tablespoons sesame oil

1 teaspoon grated fresh ginger

1 scallion, finely chopped

1 pound raw chicken breast

Ginger Dressing:

2 tablespoons grated fresh ginger

1/4 cup low-sodium soy sauce

2 tablespoons dry (not cooking) sherry

1 teaspoon chopped fresh garlic

1 teaspoon sesame oil

1/2 teaspoon red chili flakes

2 scallions, finely chopped

Juice of 1 lemon (about 2 tablespoons)

Juice of 1 orange (about 1/4 cup)

Coating:

4 tablespoons white sesame seeds, mixed with 4 tablespoons black sesame seeds

1/4 cup canola oil

1 pound fresh spinach, washed, dried, and stems removed

Directions

Preheat the oven to 350 degrees. Combine the marinade ingredients and whisk together until frothy. Add the chicken and marinate, refrigerated, 30-40 minutes.

Meanwhile, prepare the Ginger Dressing. Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer 5 minutes. Remove from the heat and set aside while preparing the chicken.

Cut chicken into pieces. Drain the excess liquid from the chicken and dip them in the sesame-seed coating, covering them completely on all sides. Place the chicken pieces in the refrigerator about 30 minutes before cooking to allow the coating to dry.

Heat the canola oil in a heavy skillet. Saute chicken on each side until crispy on the outside. Transfer them to a cookie sheet and place in the oven 3 minutes to make sure they are fully cooked in the center.

Serve the nuggets on a bed of raw spinach leaves and drizzle Ginger Dressing over the top or put in a bowl to serve on platter.

Serves 4