Sesame opens doors to a world of flavor

Sesame opens doors to a world of flavor
SESAME CHICKEN FINGERS

These crunchy nibbles are inspired by a Peruvian-Chinese "chifa" appetizer made with duck. Their texture and color remind me of Mexican alegrias, sweets made with amaranth seeds and honey, hence the name. Make a simple dipping sauce of ginger, scallion and soy sauce or a thicker, sweeter one of hoisin, garlic, ginger, soy sauce and hot pepper. Serve with a fresh Bodega Lurton Pinot Gris from Mendoza, Argentina.


THE SEASONING AND POULTRY


• 6 garlic cloves, mashed to a pulp

• 2 scallions (only the white part), finely chopped

• 1 inch fresh ginger, finely julienned

• 1 tablespoon soy sauce

• 1 tablespoon pisco (preferably the aromatic Pisco Italia)

• 1 tablespoon red wine vinegar

• 1/4 teaspoon ground cumin (optional)

• 1/4 teaspoon ground cayenne (optional)

• 1/2 teaspoon freshly ground black pepper

• 1 pound boneless chicken or duck breast, skin removed and meat cut into -1/2 x 3 inch-strips


THE COATING


• 1/2 cup all-purpose flour

• 2 large eggs, lightly beaten

• 1 cup unhulled sesame seeds


TO FRY

• 3 cups corn oil


Seasoning: In a medium-size bowl, mix the garlic, scallions, ginger, soy sauce, pisco, vinegar, cumin, cayenne and pepper. Add the chicken, toss well and allow to marinate for 1 hour.


Coating: Drain the excess marinade. Place the flour in a medium bowl. Dip the chicken strips into the flour; shake to remove the excess. Dip into the beaten eggs, coating well. Finally, roll strips in the sesame seeds and place on a baking sheet covered with parchment paper; set aside. (May be refrigerated, covered, up to 2 days.)


Frying: Heat the oil to 350 degrees in a heavy-bottomed, medium-size saucepan or a deep skillet. Working in two or three batches, add the coated strips to the hot oil and deep-fry until lightly golden, about 3 minutes. Remove with tongs or a slotted spoon, and drain on paper towels. Makes 4 servings.


Per serving (without frying oil): 430 calories (49 percent from fat), 23.6 g fat (4.1 g saturated, 8.9 g monounsaturated), 171.5 mg cholesterol, 38.1 g protein, 23.7 g carbohydrates, 4.5 g fiber, 578.1 mg sodium.