Japanese-style chicken fingers

Ingredients:

Chicken fingers

• Protein of 1 large egg
• 2 packages of 80g chicken flavored instant noodles, broken into pieces
• 2 large boneless, skinless chicken breasts, each cut into 8 strips
• 2 tablespoons sesame seeds
• Vegetable or peanut oil, for frying

Dip sauce

• 0.5 cup pineapple jam
• 2 tablespoons teriyaki sauce

Preparation:

1. Prepare the dipping sauce: In a bowl, mix pineapple jam with teriyaki sauce.
2. Prepare chicken fingersIn a large bowl, combine the egg white and one packet of seasoning from the noodles (discard the remaining packet). Add the chicken and toss to coat completely.
3. Pulse the noodles in a food processor until fine crumbs form. Transfer the crumbs to a baking sheet and toss with the sesame seeds.
4. Heat 1 cm of vegetable oil in a large skillet or heavy-bottomed saucepan. It should be hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat it in the crushed noodles, pressing firmly to adhere.
5. Fry the chicken fingers, adjusting the heat as needed, until golden brown and cooked through, about 2 minutes per side. Transfer to a wire rack set over a baking sheet to drain any excess fat. Serve with the dipping sauce.