Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl.
Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet). Add the chicken and toss to coat.
Pulse the ramen noodles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds.
Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce.
Photograph by Ryan Dausch
Recipe courtesy for Food Network Magazine