Our family loves Sesame Chicken with Plum Sauce. Marinating the chicken in buttermilk makes it delightfully tender (this trick also works for fried chicken). The original family recipe calls for packaged herb stuffing, so I replaced that with plantain chips and spices.
Bake the chicken until it’s golden brown and then serve it with a simple plum-horseradish sauce. This family favorite always shines at parties, too, because the chicken can be prepped ahead of time, frozen raw, and then baked straight from the freezer!
Place the chicken and buttermilk in a shallow baking dish and stir around a bit to coat all of the chicken with the buttermilk. Cover and place in the fridge and let marinate for at least 1 hour.
Preheat the oven to 375F and adjust the rack to the middle position. Combine the arrowroot, ground plantain chips, onion powder, and sea salt in a pie plate. Place a piece of marinated chicken in the plantain mixture and press on both sides to coat the chicken. Place the chicken on a baking sheet lined with parchment paper. Repeat with remaining chicken. Combine the melted palm shortening and butter in a small bowl. Using a pastry brush, carefully brush each piece of chicken with the butter mixture. Bake for 25 minutes, or until coating is turning golden brown.
Stir the plum jam, horseradish and lemon juice until combined. Serve the plum sauce with the chicken.
Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
I started University at the age of 24 and graduated from Wayne State Unv. ( Detroit Michigan) at age 28 with a degree in Business and Finance. I began a career in the Insurance Business Promoting Business Insurance to Small Business owners and their Estates. My second career is Internet Marketing and helping people like you reach Financial Freedom.