Experimental cooking: Balsalmic chicken nuggets
Ingredients:
1 tbsp Balsamic Vinegar
8 oz. chicken meat cut into 2"x2" chunks (or various sizes if that's your bag)
3 tbsp all purpose flour
4 tbsp sesame seeds
1 egg
2 tbsp oil of choice for frying
Utensils:
3 small mixing bowls/containers
fork
Small frying pan (I prefer non-stick)
Paper towels to blot fried foodness and to blot off excess vinegar.
Put your chicken chunks into a small bowl/container with the balsalmic vinegar and let marinate in fridge for 10 - 40 minutes depending on how much flavor you want. Mix flour and sesame seeds in one of the two containers left. Make sure it's even so you get sesame seeds all over your chunks later.
Whisk the egg into a wash in the last bowl.
When the chicken chunks are done marinating, drain out the marinade and blot each piece dry. Now dunk each chunk of chicken one-at-a-time into the egg wash and then into the flour mixture. Heat pan with oil in it on the stove at medium-high heat. Drop in your now-coated chunks and fry until brown on all sides, (6-9 minutes depending on various factors). Remove from heat, carefully blot oil out and devour. Possibly with the optional dipping sauce.
Serving is for one person. That is if said person eats no veggies with this. If veggies become involved, this recipe should suffice for 2.
Optional Dipping Sauce! (It's great for lunches)
1 cup yogurt
1 tbsp finely minced green onion
1/8 tsp garlic powder
Pinch of salt
Mix all ingredients in the yogurt cup and chill before serving.