One of the many joys of being a mom to small kids is indulging in kid foods. Gummies, Goldfish crackers, and most of all, Chicken Strips!! I mean, could there be anything better?
I wanted to make a fancier, more grownup version of this timeless classic. A blend of Walnuts, Garlic and Ginger Root came to mind as I was deciding what I wanted to do.
Ginger Walnut Chicken
Recipe (makes 6):
6 Chicken Tenders
Marinade: 1/4 cup Soy Sauce
2 Tbsp Olive Oil
Dredge: 1 Egg
1 Tbsp Olive Oil
Breading: 1 cup Walnuts
1/4 cup Plain Breadcrumbs
1 node fresh Ginger Root
1 clove Garlic
1 Tbsp Black (or white) Sesame Seeds
Salt and Pepper to taste
Instructions:
1. Marinate the Chicken in the Soy Sauce and Olive Oil in a Ziploc bag for at least 30 minutes. Massage the chicken some in the bag, for tenderness.
2. Preheat the oven to 375 degrees.
3. For dredging, mix the Egg and Olive Oil in a small bowl with a whisk.
4. In a food processor, blend all the breading ingredients until well combined and finely ground. Transfer to a plate.
5. With a greased baking sheet nearby, dredge each strip in the Egg mixture and then cover in the breading mixture. Make sure the meat is completely covered with breading and shake off the excess. Place each strip on the baking sheet.
6. Bake for 20 minutes, flipping halfway through. So they will cook 10 minutes on each side.
Any chicken tender that's worth it's salt (literally, ha!), has to have a yummy dip. Nobody in my family is a big fan of Ketchup. Even my kids enjoy something creamier. We like dips that are similar to a Remoulade or Aioli. To compliment the Ginger and Sesame Seeds, I put together a Sriracha Aioli. This is not an original idea. This is basically the Yum Yum Sauce you get at Hibachi. But I'll share with you exactly how I do it.
Sriracha Aioli
Recipe:
1/2 cup Mayonnaise
about 1 Tbsp Sriracha Sauce (amount depends on how spicy you want it to be)
a sprinkling of Garlic Powder
Instuctions: Mix all ingredients in a small sauce bowl and serve.
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