SKEWERED SESAME CHICKEN WITH CHILI DIP

SKEWERED SESAME CHICKEN WITH CHILI DIP image

Number Of Ingredients 21

Sesame Chicken
2 tbsp rice wine vinegar
2 tbsp dark sesame oil
1 tbsp freshly chopped garlic
2 tbsp soy sauce
1 large whole boneless, skinless chicken breast (about 1 1/3 pounds)
½ cup sesame seeds
2 tsp cornstarch
3 tbsp all-purpose flour
Peanut Oil
48 snow peas
Chili Dip
1 tbsp rice wine vinegar
2 tbsp chili paste with garlic
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp minced fresh gingerroot
¾ cup mayonnaise
1 tbsp sugar
Dash of Tabasco
1 red bell pepper, hollowed out

Steps:

To prepare the chicken: Cut the meat into 48 bit-sized chunks. Mix the rice wine vinegar, sesame oil, garlic, and soy sauce, and pour over the chicken. Cover and refrigerate overnight. When ready to cook, mix the sesame seeds, cornstarch, and flour. Dip the marinated chicken in the sesame seed mixture. Place on tray and let stand 10 minutes. Heat ¼ inch of peanut oil in sauté pan and brown the chicken on all sides in batches, without crowding. Drain on paper towels. Remove the tips, tails, and strings from the snow peas. Place in a saucepan with a few tablespoons of boiling water; cover and steam for 1 minute over high heat. Cool in ice water and pat dry. Wrap each pea pod around a chicken piece and fasten with wooden skewers. To prepare the chili dip; combine all ingredients, blending well. Fill the red pepper shell. Serve with chicken.