Grilled Chicken Fingers with Manchurian Sauce

It may seem impossible to make anything resembling chicken nuggets on the grill, but these breaded chicken fingers on skewers come close by combining the best of grilling and frying. The oil and water in the crumb mixture make a coating that sticks to the chicken without falling off over the flame. The soy and garlic-flavored dipping sauce is a refreshing change from traditional barbecue sauces.

Sharon Bowers

Grilled Chicken Fingers with Manchurian Sauce

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    2 cups fresh breadcrumbs 2 chicken breasts, cut into strips
    1/2 teaspoon garlic powder 1/2 cup ketchup, for the Manchurian sauce
    1/2 teaspoon salt 2 tablespoons soy sauce, for the Manchurian sauce
    1/4 teaspoon pepper 1 teaspoon toasted sesame oil, for the Manchurian sauce
    3 tablespoons olive oil 1/2 teaspoon garlic powder, for the Manchurian sauce
    2 tablespoons water


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    • 1

      Soak 12 skewers in lukewarm water for 20 minutes while you prepare the chicken, and preheat a gas grill (or burn down the coals) to medium heat.

    • 2

      In a large bowl, combine the breadcrumbs, garlic powder, salt and pepper. Drizzle on the olive oil and water and combine to make a damp, sticky mixture.

    • 3

      Slice each chicken breast lengthwise into 6 long, thin slices. Add them to the breadcrumb mixture and combine well. Place the bowl in the refrigerator and marinate for about 20 minutes.

    • 4

      In a medium bowl, combine the Manchurian sauce ingredients and set aside. When ready to cook, thread each piece of chicken onto a skewer lengthwise, pushing the sharp tip of the skewer in and out, and pressing the crumb mixture firmly onto each slice.

    • 5

      Cook over direct heat for 5 minutes on each side, until the chicken is cooked through and the crumbs turn golden. Serve with the Manchurian sauce for dipping.

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