Ramen Chicken Fingers
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
50
Sourness
44
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl
2
Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet)
3
Add the chicken and toss to coat
4
Pulse the ramen noodles in a food processor to make fine crumbs
5
Transfer the crumbs to a baking sheet and stir in the sesame seeds
6
Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking
7
Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere
8
Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side
9
Transfer to a rack set over a baking sheet to drain
10
Serve with the dipping sauce
11
Photograph by Ryan Dausch