Conference turris::cooks

    My father used to make this all the time.  We served it with duck
    sauce.  You can leave out the green peppers if you like, but then
    be sure to increase the chicken.
    
    
    TATSUTA-AGE (Japanese Fried Chicken)
    
    2   raw chicken breasts, boned
    1   tablespoon sake or sherry
    1   tablespoon soy sauce
    4   green peppers
        Oil for frying
        Cornstarch
    1/2 teaspoon salt
    1/8 teaspoon pepper
    
    Slice chicken meat into thin pieces so that it can be eaten without
    cutting.  Mix sake (or sherry) and soy sauce together and place
    chicken in this for about 30 minutes.  Cut peppers into halves and
    take out seeds.  Heat oil.  Cover chicken with cornstarch.  When
    oil is hot, fry chicken until tender.  Drain on absorbent paper.
    Fry green peppers until just soft.  Drain on absorbent paper. 
    Sprinkle chicken and green peppers with salt and pepper. 
    Arrange on serving platter.  Makes 4 servings.
    
    Christine
     

    I don't have a recipe but what I use is pancake batter.  You mix
    the batter the same as you would but leave out the oil.  Dunk
    sliced chicken in batter.  Cook in deep fryer or in pan with about
    1/2 in of oil for about 15 min. or until golden brown.
    
    This is a big hit at my house.
    

    We take mustard and mix it with honey (don't know exact measurements
    just do it to taste) and it is great!

    We like it with horse radish sauce or left over chinese duck sauce.
    
    Michelle

    i know that this isn't the kind that you are looking for but they are
    awfully good.  you might want to give them a try or try the above
    stated number. two replies are in that message also.
    
    
    1/2 cup mayo
    1 1/2 t. chili powder
    3 T milk
    1 pound boneless chicken cut into 1" cubes
    3/4 cup (i used alot more) sesame crackers crushed
    
    mix milk, mayo and chili powder together and dip chicken into mixture
    lightly.  then cover with cracker crumbs.
    place on greased cookie sheet and put in 425of oven for 20 minutes.
    use any kind of sauce that you like with these. i found bbq the best
    with the chili powder.
    i tried this recipe because i thought baking them would take alot of
    the fat and grease out and it did.  they were even better reheated the
    next day.
    
    
    cj
    
    

    We make a sauce using dijon mustard and honey -- can't tell ya
    how much of each because we do it to taste.  Shrimp coctail
    sauce (usually mix it up with ketchup, chili powder, lemon
    juice and horseradish) is excellent with them too!  We have them
    quite often for a light dinner so I am interested in some other
    sauce options!

    Italian tomato sauce is great, too.  I make a mix of equal parts honey,
    dijon mustard, and mayonnaise as a dip/sandwich spread.  That would go
    well.  Ranch dressing is good, too.  You don't have to use warm dipping
    sauces.
    
    My nephew had chicken fingers at T-Bones the other night and they cam
    with a cherry-honey sauce.  I don't know how they did it, but it was
    tasty (sweet, though).
    
    Susan  

    Try curried mayo, it's great for dipping chicken fingers into. Just mix
    together mayo and curry powder to taste.  For a lower calorie version,
    you can mix the mayo with plain yogurt (lowfat mayo and lowfat
    mayo...), or just use all yogurt, but it really doesn't taste as good!

This is from Maddhur Jaffrey's Far Eastern Cookery. My wife's comments are in 
square brackets.

Yang Nyum Jang								Korea

			Korean Dipping Sauce

"This all purpose sauce may be served with plain heated bean curd, with chicken 
patties and with potato pancakes."

			Ingredients:

	1 small clove garlic
	1 spring onion (scallion)
	4 tablespoons soy sauce (preferably Japanese shoyu)
	2 tablespoons distilled white vinegar
	1 tablespoon sesame oil
	1 teaspoon sugar
	1 teaspoon roasted sesame seeds
	1 1/4 teaspoon chilli powder (optional)

			Method:

peel and crush the garlic. cut the scallion into thin rounds, and use 1 
tablespoon of them. Combine all ingredients in a small mixing bowl and serve.

=====

Also from Maddhur Jaffrey's book we have the following Indo-Chinese recipe.

	Red Pepper Sauce.

			Ingredients:

	3 dried hot red chillies
	4 ounces red [bell]pepper [or more traditionally sliced red chillies]
	1/4 teaspoon sugar
	1/2 teaspoon distilled white vinegar
	1/4 teaspoon of salt.

			Method:

	crumble the chillies into 3 tablespoons of water and leave to soak
	for 30 minutes. Add chopped bell peppers (Maddhur Jaffrey says use
	bell peppers, but they aren't used much in Indo-China, where large
	chillis are used for texture, colour and flavour instead), discarding
	the seeds [again not traditional ... if you don't want it hot] and
	other ingredients and briefly blend in a liquidiser or food processor.

  

 I love making chicken fingers. Here's how I do it:

 chicken breast meat
 bread crumbs
 cajun seasonings
 vegetable oil

 Cut the boneless chicken breast meat into strips; use more than you think 
you'll need because people love chicken fingers. Pour a pile of bread crumbs 
onto a plate, season with the cajun seasonings (use a good amount otherwise
you won't get much flavor; I suggest about a 1:8 mixture of seasonings to
bread crumbs). Season with salt and pepper. Roll the fingers into the breadcrumb
mixture (I don't bother with egg or anything, the bradcrumbs tend to fall off
more when I do). Fry in 1/4" of oil in a pan until cooked (light brown).

 sauce:

 Dijon mustard (I use grey poupon)
 Gulden's mustard
 mayonnaise (I use Cains)
 horseradish
 ground cayenne pepper
 chef's seasoning
 garlic (or garlic powder)

 I don't measure anything, but here's an estimate:

 Put about 6 tablespoons of dijon mustard, 1 tablespoon of Gulden's and 2 of
mayo into a small bowl. Add a teaspoon or two of horseradish. Pour a teaspoon or
so each of cayenne pepper, chef's seasoning and garlic. Mix and taste; adjust
seasonings. It should have a bite to it, but not make your eyes water. :-)

 No matter how much I make, I never seem to have any leftovers...

 The Doctah

    re .6
    What's "chef's seasoning"?
    
    

>    What's "chef's seasoning"?

 I knew someone would ask that; the answer is "I don't know." I bought my wife
a spice rack for Christmas a few years ago, and it was included. It's a 
yellowish spice. It's also optional. :-)

    Here's an easy way out!
    
    Go to Stop & Shop, ethnic Jewish section and get a bottle of 
    "Gold" Sweet & Sour sauce regular or hot....excellant...I bake 
    pieces of chicken in this sauce and it's very tasty...and 
    it's kosher....
    

    There's a great little restaurant called Smokey Joe's down here that
    make the best chicken finger dip I've ever had.  It's starts out sweet
    but has some real "bite" to it.  Plus it is REAL EASY.
    
    			SMOKEY JOE'S MUSTARD SAUCE
    
    2 tbs. Coleman's Dry Mustard
    1 cup cider vinegar or wine vinegar
    2 eggs
    3/4 cup sugar
    
    Mix the mustard and vinegar, cover and let stand overnight at room
    temperature.  Next day beat the eggs and add sugar.  Combine both
    mixtures in the top of a double boiler.  Cook, stirring , until the
    desired thickness, about 8 min. or a little longer.  Put in a jar and
    it can be kept indefinitely in the refirgerator.  Refirgerate overnight
    before serving.  Yields about 2 1/4 cups.  Enjoy!
    
    Phil

      1 cup Miracle Whip salad dressing
      3 tablespoons milk
    1/2 teaspoon ground cumin
    1/2 teaspoon onion powder
    1/4 teaspoon ground red pepper
    1/4 teaspoon garlic powder
      2 chicken breasts (1 lb) skinned, boned, cut into 1-inch chunks
    3/4 cup crushed sesame crachers
    1/2 cup salsa
    
    Preheat oven to 425.  Mix together 1/2 cups sald dressing, milk
    and seasonings.  Lightly dip chicken into salad dressing mixture;
    coat well with crumbs.  Place on greased cookie sheet.  Bake for
    18-20 minutes.  Mix remaining salad dressing and salsa.  Serve with
    nuggets on toothpicks.  Approximately 30 nuggets.

    I found a recipe on the back of a Dole pineapple can and modified it to
    make a dipping sauce for cold chicken -- I have since used versions of
    it to make a sauce for chicken stir fry. The original recipe was to go
    on baked chicken pieces.  
    
    Mustard Sauce
    
    1/2 c. pineapple juice
    3 tablespoons dijon mustard
    1 tablespoon Worcestershire sauce
    
  add any or all of the following:  optional:
    
    1 teaspoon marjoram, crumbled
    1 clove garlic, pressed
    1/4 teaspoon pepper
    
    
    Blend all ingredients together.  Use to dip pieces of cold chicken,
    pour on chicken salad, heat & serve with chicken breasts, add
    cornstarch and pour into stir-fry, etc.  I think it's yummy.
    
    Peigi