CHICKEN NUGGETS WITH SWEET AND SOUR DIPPING SAUCE

Ingredients

• ​1 1/2 cups panko (Japanese-style bread crumbs)
• 3 tbsp sesame seeds
• 2 tbsp chia seeds, optional
• 1 1/2 tsp paprika
• 3/4 tsp salt
• 4 boneless skinless chicken breasts
• 1/3 cup mayonnaise
• Sweet and Sour Dipping Sauce*

Directions

1. Combine panko, sesame seeds, chia seeds, paprika and salt in a pie plate; set aside.
2. Cut chicken breasts in half lengthwise. Cut each chicken piece crosswise into 1 1/2 inch chunks.
3. Place chicken in a bowl. Add mayonnaise and toss to coat.
4. Working with a few chunks at a time, place chunks in panko mixture, pressing lightly so that panko mixture adheres; turn to coat all sides.
5. Nuggets may be prepared to this point and frozen for up to 1 month. If freezing, layer nuggets with wax paper in an airtight container. Do not thaw before baking.
6. Preheat oven to 425°F.
7. Place nuggets in a non-stick foil-lined large rimmed baking sheet.
8. Bake until nuggets are completely cooked and coating is golden brown, about 15 minutes if fresh and 20 minutes if frozen.
9. Serve with Sweet and Sour Dipping Sauce.

Ingredients

• ​1/3 cup rice vinegar
• 1/4 cup chicken broth
• 1 tbsp cornstarch
• 1/2 cup packed golden brown sugar
• 2 tbsp finely chopped green bell pepper
• 2 tbsp finely chopped red bell pepper
• 1 tbsp soy sauce
• 1/2 tsp grated fresh ginger
• 1 clove garlic, finely chopped

Yield: Makes 1 cup.

Directions

1. Whisk together vinegar, broth and cornstarch in a small non-reactive saucepan over medium heat. Add brown sugar, bell peppers, soy sauce, ginger and garlic; stir to combine. Bring to a boil, stirring frequently.
2. Reduce heat and simmer, stirring frequently, until thickened, about 5 – 7 minutes. Serve warm.