Chicken Nuggets With Currant Dipping Sauce

• 2 lbs boneless skinless chicken breasts, cut into 1 inch cubes. (about 4 med.)
• 14 cup teriyaki sauce
• 12 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 4 egg whites
• 1 12 cups lightly toasted sesame seeds (if you buy these in bulk they are very inexpensive)
• 1 cup red currant jelly
• 4 teaspoons soy sauce
• 1 teaspoon grated fresh ginger

1. Combine chicken pieces with teriyaki sauce, let sit 15 minutes.
2. Combine flour,salt & pepper on a plate.
3. (or in a zip-lock bag).
4. Lightly beat egg whites on another plate.
5. Spread out toasted sesame seeds on another plate.
6. Flour chicken pieces,shake to remove excess flour.
7. dip in egg white then roll in the sesame seeds, coat them really good.
8. Place on sprayed baking sheet, bake @ 350 degrees for abt.
9. 20 minutes or till golden brown & done.
10. Meanwhile prepare the sauce:.
11. Combine jelly,soy sauce & ginger in small saucepan.
12. Heat slowly till warmed.

chicken breasts, teriyaki sauce, flour, salt, pepper, egg whites, sesame seeds, red currant, soy sauce, ginger

Taken from www.food.com/recipe/chicken-nuggets-with-currant-dipping-sauce-130556 (may not work)