Ramen Chicken Fingers

1. 1

   Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.

2. 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. 3

   Add the chicken and toss to coat.

4. 4

   Pulse the ramen noodles in a food processor to make fine crumbs.

5. 5

   Transfer the crumbs to a baking sheet and stir in the sesame seeds.

6. 6

   Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking.

7. 7

   Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere.

8. 8

   Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side.

9. 9

   Transfer to a rack set over a baking sheet to drain.

10. 10

    Serve with the dipping sauce.

11. 11

    Photograph by Ryan Dausch

* Per serving · 4 servings · Values may vary.

No additional tips available.