SASKO SESAME CRUMBED CHICKEN STRIPS WITH A SWEET ORANGE DIPPING SAUCE
1 hour 
4 
INGREDIENTS
Metric
Imperial
- 2 boneless chicken breast fillets, cut into strips
- 1/2 cup buttermilk
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 loaf sliced SASKO LOW GI SOY & LINSEED WHITE BREAD, dried in the oven and blitzed into crumbs
- 1/4 cup black sesame seeds
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup orange marmalade
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar
- 2 boneless chicken breast fillets, cut into strips
- 1/2 cup buttermilk
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 loaf sliced SASKO LOW GI SOY & LINSEED WHITE BREAD, dried in the oven and blitzed into crumbs
- 1/4 cup black sesame seeds
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup orange marmalade
- 2 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp rice vinegar
METHOD
- Preheat the oven to 200°C.
- Marinade the chicken strips in the buttermilk, soy sauce and sesame oil for at least 30 minutes.
- Meanwhile, in a bowl, mix together the SASKO LOW GI SOY & LINSEED WHITE BREAD crumbs, black sesame seeds, olive oil and salt.
- Line a baking tray with parchment paper, place a cooling rack on top and set aside.
- To make the dipping sauce, heat the orange marmalade, soy sauce, honey and rice vinegar and mix well. Set aside to cool slightly.
- Remove the chicken strips from the marinade and place onto kitchen paper to drain off the excess marinade. Lightly dab the chicken strips so that they are not to wet.
- Coat the chicken strips in the crumbs mixture and press the crumbs firmly onto the chicken so that it sticks.
- Place the crumbed chicken strips onto the baking tray with the cooling rack and bake for 15 minutes or until golden brown and cooked through.
- Serve with the dipping sauce of the side.
6 
