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Sesame Jack Chicken Strips

3.75 Mitt(s) 4 Rating(s)4 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 54 votes, average: 3.75 out of 5

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Level: Intermediate

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Description

Chicken strips that taste just like those at the popular restaurant chain named after a day in the week. The sauce takes a while to cook, but can be made a day ahead and just rewarmed when you need it. They’re tasty and flavorful. And perfect appetizers for your next party or game day! Enjoy.

Ingredients

  • FOR THE SAUCE:
  • 2 heads Garlic
  • 4 Tablespoons Olive Oil, Divided
  • 1 whole Large Onion, Finely Diced
  • 2 Tablespoons Crushed Pineapple
  • 3-½ cups Dark Brown Sugar
  • 2-½ cups Pineapple Juice
  • ½ cups Teriyaki Sauce
  • 2 Tablespoons Soy Sauce
  • 6 Tablespoons Lemon Juice
  • 5 teaspoons Cider Vinegar
  • 1 teaspoon Red Wine Vinegar
  • 3-½ ounces, fluid Jack Daniel's Whiskey
  • ¼ teaspoons Cayenne Pepper
  • _____
  • FOR THE CHICKEN:
  • 1-¼ cup Cornmeal
  • ¾ cups Flour, Plus Additional For Dredging
  • ½ cups Breadcrumbs
  • 3 Tablespoons Sesame Seeds, Plus Additional For Garnish
  • ½ teaspoons Salt
  • 2 pounds Chicken Breast Meat, Cut In Bite Size Pieces
  • 1 cup Buttermilk
  • Vegetable Oil, For Frying

Preparation

1. For the sauce, cut ½ inch off tops of garlic. Peel off as much papery skin as possible. Place in small baking dish and drizzle with 2 tablespoons olive oil. Roast at 325ºF for 1 ½ hours. Remove from the oven and cool until you are able to handle them. Then squeeze out the garlic into a small dish and discard the skins.

2. Heat remaining olive oil in a large skillet. Cook onions over medium/low heat until caramelized, about 1 hour. Add garlic, stir to combine well and cook 1 minute. Add crushed pineapple and cook 1 minute more. Add brown sugar and cook until melted, stirring frequently.

3. In a bowl, combine pineapple juice, teriyaki sauce, soy sauce, lemon juice, both vinegars and whiskey. Add cayenne pepper. Pour on top of the onion mixture. Bring to a boil, stirring occasionally, then reduce heat until simmering. Simmer until mixture is thickened and reduced by at least half, about 1 hour.

4. When sauce is almost done, prepare chicken. In a mixing bowl, combine cornmeal, flour, breadcrumbs, sesame seeds, and salt. Dredge chicken in additional flour, then buttermilk, then the cornmeal mixture. Place on a plate until all chicken is coated.

5. In a large pot, heat oil until 350ºF. Fry chicken a few pieces at a time until cooked through. Place on paper towels to drain.

6. Toss cooked chicken in sauce, being sure to coat all chicken well. Sprinkle with additional sesame seeds.

3 Comments

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Rory on 2.26.2021

Such a rubbish recipe, left the sauce mix to simmer and it just burns every time I don’t know what you want me to do, kitchens on fire and kids are dead thanks a lot

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Angus Young on 11.24.2017

Wish recipe’s would stick to using standard measurements, cups, fl oz, etc… just how much is a cup then?

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Staci @RandomSweets on 5.28.2011

Great flavor combos! These sound better than most restaurant appetizers.

4 Reviews

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Lynn on 1.1.2022

Made this a few times, family love it. Not sure how other reviewer burns sauce mine comes out sticky and thick and tasty everytime. Always do far too much, but we have it next day

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Amber4tt on 2.3.2019

Holy cow, this recipe is enough to feed an army (except the chicken itself)!
I’m upset TGIF discontinued this appetizer…
This recipe, is nothing like it!
Really disappointed with the time it took me to make this only to find out it’s just an OK recipe.

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hollisbella on 4.12.2012

I loved the chicken, but wasn’t too wild about the sauce, my husband on the other hand loved the whole dish.

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kelly on 2.2.2012

PERFECT!! I have tried so many recipes for this and flopped big time. This one is fantastic!

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