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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.
2 pounds (1 kilogram) dark chicken cutlets, each piece trimmed and cut in half lengthwise. (approximately 8 cutlets)
1/2 cup cornstarch
2 eggs
2 tablespoons water
2 tablespoons Glicks Soy Sauce
1/2 cup Haddar Seasoned Panko Crumbs
1/2 cup sesame seeds
2 teaspoons paprika
2 teaspoons garlic powder
1 tablespoon oil
1/2 cup Tuscanini Raspberry Jam
1/4 cup ketchup
1/4 cup vinegar
1 tablespoon fresh grated ginger or 3 cubes Dorot Gardens Frozen Ginger, or 1/4 – 1/3 teaspoon ground ginger
Thread each piece of chicken cutlet onto a skewer.
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.
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.
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.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a Gefen Parchment Paper-lined cookie sheet. Spray well with cooking spray.
Yields 16 skewers
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Says dark cutlets. I find them juicy but parts can b chewey not edible Sinewy. Can I use white cutlets insted?