Ingredients
Marinade
1 egg
1/4 cup hoisin sauce
1 tsp sesame oil
1 1/2 lbs boneless skinless chicken breast cut into strips
Coating
2/3 cup sweetened shredded coconut
2 tbsp sesame seeds
1/2 cup dry unseasoned bread crumbs
1/4 tsp each salt, garlic powder and onion powder
1/8 tsp cayenne pepper
Sauce
1/2 cup plum sauce
1/3 cup unsweetened frozen pineapple juice
1 1/2 tsp each yellow mustard and corn starch
Preparation
Marinade Wisk together marinade ingredients. Cut and place strips in marinade in the fridge for one hour. Place coconut and sesame seeds in dry pan and toast until golden brown. Transfer to shallow dish and let cool. Add bread crumbs, salt, onion and garlic powder, cayenne pepper and mix well. Set aside.
Sauce Prepare sauce by combining all ingredients in small pot. Cook over medium heat until bubbly. Keep warm.
Chicken Preheat oven to 450 Shake excess marinade and roll chicken strips in crumbs. Place on greased pan and spray with cooking spray. Bake for 6 minutes. Remove flip spray again and cook for 4 additional minutes or until lightly browned.
Serve strips with sauce. Enjoy.
