Sesame Chicken with Spicy Dipping Sauce

Total Time:
8 hr 36 min
Prep:
30 min
Inactive:
8 hr
Cook:
6 min

Yield:
5 servings
Level:
Intermediate

Ingredients
  • 1 small minced onion
  • 3 cloves minced garlic
  • 1 (1/4-inch) piece peeled fresh ginger
  • 6 ounces lemon juice
  • 6 ounces olive oil
  • 3 ounces soy sauce
  • 3 ounces dark rum
  • 1 tablespoon crushed red pepper
  • 2 tablespoons sugar
  • 2 tablespoon salt
  • 5 chicken breasts
  • 1 cup toasted sesame seeds
  • 2 cups all-purpose flour
  • Sesame Noodles, recipe follows
  • Soy Ginger Vinaigrette, recipe follows
  • Mesclun Greens
  • Spicy Apricot Sauce, recipe follows
  • Sesame Noodles:
  • 1 pound fresh angel hair pasta
  • 1/2 bunch cilantro, leaves chopped
  • 1 bunch chopped scallions
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • Soy-Ginger Vinaigrette:
  • 1/4 cup soy sauce
  • 1/4 cup lemon juice
  • 1 tablespoon minced ginger
  • 1/2 cup olive oil
  • 1/2 cup canola oil
  • 1 -ounce boiling water
  • Spicy Apricot Sauce:
  • 2 cups apricot glaze
  • 1 cup balsamic vinaigrette
  • 2 tablespoons soy sauce
  • 1 tablespoon red pepper flakes
  • 1 tablespoon grated ginger
  • 1/2 cup mirin
Directions
  • In a food processor, combine the onion, garlic, and ginger and pulse to mince. Place in a bowl and combine with the lemon juice, olive oil, soy sauce, rum, crushed red pepper, sugar, and salt. Shake, or stir well, before use. Cut the chicken breast into 2-inch strips. Put in plastic bag or tub with marinade. Marinate in the refrigerator overnight.

  • Preheat the oven to 400 degrees F.

  • Combine sesame seeds with the flour. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat enough canola oil to lightly coat the bottom of the skillet until hot, but not smoking. Cook chicken strips, on both sides until golden brown. Transfer to a shallow roasting pan and finish in the oven.

  • To assemble:

  • Toss the Sesame Noodles with some Soy-Ginger Vinaigrette and some fresh mesclun greens. Place the noodle salad on a plate and top with the cooked sesame chicken. Drizzle some apricot sauce over the chicken. Garnish with pickled ginger and a side of the apricot dipping sauce.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Sesame Noodles:
  • Cook angel hair pasta in boiling, salted water for 2 minutes or until al dente. Drain and rinse with cold water to stop the cooking. Add the cilantro, scallions, olive, and sesame oils. Combine well.

Soy-Ginger Vinaigrette:
  • Combine all ingredients, except for the water, in a blender. Blend for 30 seconds. Then add the water and blend for another 10 seconds.

Spicy Apricot Sauce:
  • Put all ingredients in a saucepan, and heat until the glaze melts. Whisk until smooth, and serve at room temperature. Add water if it gets too thick.


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