- Sauce:
- 2/3 cup low-sodium soy sauce
- 6 tablespoons rice wine vinegar or white wine vinegar
- 6 tablespoons water
- 3 scallions, sliced
- 2 1/2 tablespoons sugar
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon red-pepper flakes
- Chicken:
- 1 1/2 pounds boneless, skinless chicken breasts
- 2 egg whites
- 2 tablespoons water
- 3/4 cup unbleached or all-purpose flour
- 3 tablespoons sesame seeds
- To Make the Sauce: In a medium bowl, combine the soy sauce, vinegar, water, scallions, sugar, ginger, oil, and red-pepper flakes. Transfer 1/3 cup (75 mL) of the sauce to a large bowl. Cover and refrigerate the remaining sauce.
- To Make the Chicken: Place the chicken in the large bowl with the sauce. Toss well to Coat. Allow to marinate for 15 minutes.
- Line a baking sheet with foil. Coat with nonstick spray.
- Meanwhile, in a shallow bowl, combine the egg whites and water. Beat lightly with a fork.
- In another shallow bowl, combine the flour and sesame seeds.
- Dip the chicken strips, one at a time, first into the egg-white mixture and then into the flour mixture, shaking off any excess. Place on the prepared baking sheet. Cover loosely with plastic wrap. Refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F (180 degrees C).
- Remove the plastic wrap from the baking sheet. Coat the chicken with nonstick spray. Bake for 5 minutes. Remove from the oven. Turn the chicken strips over. Coat with nonstick spray. Bake for 5 minutes longer, or until golden and cooked through.
- Serve on a platter with the sauce on the side.