1. Heat oven to 350 degrees F. Coat baking sheet with nonstick cooking spray. 2. Combine chicken pieces and teriyaki sauce in medium-size bowl. Let stand 15 minutes. 3. Combine flour, salt and pepper in large, resealable plastic food-storage bag. Lightly beat egg whites in a bowl. Spread out sesame seeds in shallow pan. Add chicken cubes, a few at a time, to flour mixture; seal bag; shake to coat. Dip floured chicken pieces into egg white. Roll in sesame seeds to coat. Place on prepared baking sheet. 4. Bake in 350 degree F oven for about 20 minutes or until golden and cooked through; instant-read meat thermometer inserted in chicken pieces should register 160 degrees F. 5. Dipping Sauce: Meanwhile, in small saucepan, heat jelly, soy sauce and ginger until warmed. Serve with chicken. 6. Note: In a large skillet, spread sesame seeds, working in batches if too crowded. Toast over medium heat, stirring occasionally, until lightly colored, 2 to 3 minutes. 7. Make-Ahead Tip: Chicken pieces can be coated and refrigerated up to 4 hours. ---------------------------------------------------------------------------
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