Oven-Fried Chicken Tenders with Five-Spice BBQ Sauce

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Tender and oven-fried, these chicken tenders are jazzed up with sesame seeds and Chinese five-spice powder, an indispensable blend of seasonings that showcases the five basic flavors of Chinese cuisine - sweet, sour, bitter, savory, and salty.
3/4 cups panko (Japanese style bread crumbs)
2 Tbsp sesame seeds
1 large egg white
1 tsp Chinese five spice powder
1/2 tsp salt
1 lb chicken breast tenders
1 Tbsp olive oil
1 small onion, chopped
1/2 cups ketchup
1 Tbsp brown sugar
1 1/2 tsp cider vinegar
1 1/2 tsp Worcestershire sauce
1. Preheat oven to 475 degrees F. In 10-inch skillet, toast bread crumbs and sesame seeds over high heat about 5 minutes or until golden, stirring frequently. Transfer crumb mixture to plate
2. In medium bowl, with wire whisk or fork, mix egg white, 1/2 teaspoon five-spice powder, and salt until foamy. Dip tenders in egg-white mixture, then in crumb mixture to coat. Place tenders on cookie sheet. Bake tenders 13 to 15 minutes or until they lose their pink color throughout. Do not turn tenders over.
3. Meanwhile, in same skillet, heat oil over medium heat until hot. Add onion and cook 8 to 10 minutes or until soft and lightly browned. Remove skillet from heat; stir in ketchup, sugar, vinegar, Worcestershire sauce, and remaining five-spice powder. Pour sauce into small bowl; serve with tenders.
Meal   LunchCuisine   Asian
Dish   Main DishCooking Method   Baked
Main Ingredient   ChickenStyle   Potlucks/Buffet
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

Kathryn Coil

Member since Jan 2010

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