Ingredients Jump to Instructions ↓

  1. 2 Tsp. Rice Wine Vinegar

  2. 2 Tsp. Dark Asian Sesame Oil

  3. 1 Tsp. Freshly chopped garlic

  4. 2 Tsp. Soy Sauce

  5. 1 lb (+/-) Boneless chicken breast

  6. 1/4 Cup White Sesame Seed s

  7. 1/4 Cup Black Sesame Seed s

  8. 2 Tsp. Cornstarch

  9. 3 Tsp. All-purpose Flour

  10. Peanut Oil

  11. 48 Snow Pea s


  13. 1 Tsp. Rice Wine Vinegar

  14. 2 Tsp. Chili Paste with Garlic

  15. 1 Tsp. Soy Sauce

  16. 1 tsp. Sesame Oil

  17. 1 Tsp. Minced Fresh Ginger

  18. 3/4 Cup Mayonnaise

  19. 1 Tsp. Sugar

  20. Dash of Tabasco

  21. 48 Wooden Skewers (cut down a little so they are not too long). Toothpicks are too short.

Instructions Jump to Ingredients ↑

  1. To PREPARE THE CHICKEN: Cut the meat into 48 bite-size chucks. Mix 1st 4 ingredients together (rice wine vinegar thru soy sauce) and pour over chicken. Cover and marinate overnight.

  2. When ready to cook, mix together sesame seeds, cornstarch, and flour. Dip chicken in sesame mixture. Place on a cookie sheet and let stand for 10 minutes.

  3. MEANWHILE: Remove tips and strings from snow peas. Place in a small sauce pan of boiling water for 1 minute. cool in ice water and pat dry.

  4. HEAT 1/4 inch of peanut oil in a saute pan and brown the chicken on all sides. Do in several batches. Drain on paper towels.

  5. Wrap one snow pea pod around each piece on chicken and secure with a skewer. Serve with Chili Dipping Sauce.

  6. TO PREPARE CHILI DIP: Combine all Chili Dip ingredients together in a bowl and blend well.


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