- Cook Time
- Prep Time
- 8 ServingsServings
- 1 tablespoon olive oil
- 2 cups finely chopped onion (l large or 2 small onions)
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon red chili paste*
- 1/2 teaspoon minced garlic (about 1 clove)
- 1 tablespoon sugar
- 1/2 cup dry sherry
- 3 f cup orange marmalade
- 1/2 teaspoon salt
- 1/2 cup Orange juice
- 1 tablespoon rice vinegar, or white wine vinegarFor the skewered chicken and coating:
- 16 bamboo skewers, about 8 inches long if possible 2 lbs. skinless, boneless chicken breast halves
- 2 cups (8 oz.) California walnut pieces, toasted and cooled
- 1 cup panko bread crumbs
- 1 teaspoon salt
- 4 Eggs
1 To prepare the dipping sauce, heat the olive oil in a medium-sized saucepan or skillet over moderate heat. Add the onion and cook, stirring frequently, for 5–7 minutes, until the onion is browned in spots. Add the ginger, chili paste and garlic and stir about 1 minute longer. Add the sugar and half
2 Add the remaining sherry and stir for another minute. Add the marmalade, salt, orange juice and vinegar, and stir to combine. Cool before serving. The sauce may be made ahead of time and refrigerated. Bring to room temperature before serving.
3 To prevent the bamboo skewers from burning, soak them in water to cover for at least 30 minutes. (A clean wine bottle, stood upright and filled with water, is a good vessel for soaking long skewers.)
4 To prepare the chicken breasts, cut them into strips about 2 inches long and 1 inch wide; you should have 30–32 strips, more or less. Set aside. In a food processor, chop the walnuts quite finely; they should be about the same texture as the panko, or slightly larger. In a pie pan or a large plate,
5 Crack the eggs into a bowl, beat until completely blended, then pour into another pie pan or shallow bowl. Preheat the oven to 450ºF. Line a large shallow baking pan with parchment paper, or line with foil and coat with nonstick cooking spray. Remove the skewers from the water.
6 Crack the eggs into a bowl, beat until completely blended, then pour into another pie pan or shallow bowl. Preheat the oven to 450ºF. Line a large shallow baking pan with parchment paper, or line with foil and coat with nonstick cooking spray. Remove the skewers from the water.
7 As you turn the skewers, use your fingers to pat the coating into the chicken. Place on the prepared pan and bake 18–20 minutes, until the chicken is cooked through and the coating is lightly browned.
8 Serve warm or cooled, with the dipping sauce.