These moist chicken morsels plate beautifully. And they're baked, not fried – win-win! Alongside a dipping sauce that hits all the right notes, these skewers make for an unforgetable appetizer.
Chicken Skewers with Raspberry Dipping Sauce
Recipe By Rivky Kleiman
- Cooking and Prep: 40 m
- Serves: 8
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Contains:
Ingredients (15)
Main ingredients
Raspberry Dipping Sauce
Start Cooking
Make the Chicken Skewers
Yields 16 skewers
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Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a Gefen Parchment Paper-lined cookie sheet. Spray well with cooking spray.
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Thread each piece of chicken cutlet onto a skewer.
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Prepare three bowls. Place cornstarch in one. Mix eggs, soy sauce and water in the second. Mix panko crumbs, paprika, garlic powder and sesame seeds in the third.
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Dip each chicken skewer into cornstarch, then egg mixture, and end with the panko-sesame mixture. Lay the chicken skewers neatly on the cookie sheet. Spray them well with cooking spray and bake for 30 minutes.
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While the chicken is baking, prepare the raspberry dipping sauce: In a small saucepan combine oil, raspberry jam, ketchup, vinegar, and ginger. Bring to a boil and simmer for a minute. Dip your chicken skewers into the sauce and enjoy.
