Melt sugar in pan until light brown, almost caramel. Add ginger and blend well. Add five-spice powder. Deglaze pan with lemon, soy sauce. Reduce until thick cool.
Lay out the chicken breast cubes and spread a teaspoon of filling on each cube. Refrigerate. Once chilled, brush each piece with egg wash, and roll in chick pea flour. Pan fry each piece until golden. When cool enough to handle, pat dry. Brush each pillow with a bit of the glaze. Finish by sprinkling each pillow with ground sesame seeds and julienned scallions.
Combine all filling ingredients. Reserve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rocco DiSpirito, Union Pacific, New York, NY
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