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1
Prepare the marinade first:.
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2
Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
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3
Add the chicken and marinate, refrigerated, 30 to 40 minutes.
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4
Meanwhile, prepare the Ginger Dressing:.
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5
Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
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6
Reduce the heat and simmer 5 minutes.
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7
Remove from the heat and set aside while preparing the chicken.
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8
Sesame coating:.
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9
Mix the two types of seeds together. That's it.
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10
Cooking the chicken:.
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11
Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
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12
Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
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13
This would be a good time to start preheating your oven to 350 degrees F.
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14
Heat the canola oil in a heavy pan.
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15
Saute chicken on each side until crispy on the outside. Use tongs to turn them.
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16
Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
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17
Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
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18
You can thank me later.
