Sesame Chicken with Spicy Dipping Sauce
Ingredients
At a glance
Restaurant Recipes
Lunch Entree
Makes
Restaurant quantities
Marinade for Chicken:
6 oz. lemon juice
1 small onion
6 oz. olive oil
2 tablespoons grated ginger
3 oz. soy sauce
1 tablespoon crushed red pepper
3 oz. dark rum
2 tablespoons sugar
3 cloves garlic
2 tablespoons salt
Chicken:
1 cup sesame seeds
2 cups of flour
4 –5 pounds of chicken breasts cut into 2” strips
Sesame Noodles:
1 lb. of angel hair pasta
1/2 bunch of chopped cilantro
1 bunch chopped scallions
2 tablespoons olive oil
2 tablespoons toasted sesame oil
Soy-Ginger Vinaigrette:
1/4 cup soy sauce
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup canola oil
1 tablespoon minced ginger
1 oz boiling water
Spicy Apricot Sauce:
2 cups apricot glaze
1 tsp red pepper flakes
1 cup balsamic vinaigrette
1 tablespoon grated ginger
2 tablespoons soy sauce
1/4 cup mirin
6 oz. lemon juice
1 small onion
6 oz. olive oil
2 tablespoons grated ginger
3 oz. soy sauce
1 tablespoon crushed red pepper
3 oz. dark rum
2 tablespoons sugar
3 cloves garlic
2 tablespoons salt
Chicken:
1 cup sesame seeds
2 cups of flour
4 –5 pounds of chicken breasts cut into 2” strips
Sesame Noodles:
1 lb. of angel hair pasta
1/2 bunch of chopped cilantro
1 bunch chopped scallions
2 tablespoons olive oil
2 tablespoons toasted sesame oil
Soy-Ginger Vinaigrette:
1/4 cup soy sauce
1/2 cup olive oil
1/4 cup lemon juice
1/2 cup canola oil
1 tablespoon minced ginger
1 oz boiling water
Spicy Apricot Sauce:
2 cups apricot glaze
1 tsp red pepper flakes
1 cup balsamic vinaigrette
1 tablespoon grated ginger
2 tablespoons soy sauce
1/4 cup mirin
Methods/steps
Marinade for Chicken:
Mince onion, garlic & ginger and combine with the remaining ingredients. Shake or stir well before use.
Chicken:
Toast seeds. Cool and combine with flour.
Marinate chicken in the refrigerator overnight. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat canola oil until hot, but not smoking. Cook chicken strips on both sides until golden brown. Transfer to a shallow roasting pan, and finish in a 400F degrees oven (or deep fry).
Sesame Noodles:
Cook angel hair pasta in boiling, salted water for 2 minutes, or until al dente. Drain, and rinse with cold water. Add cilantro, scallions, olive oil and toasted sesame oil. Combine well.
Soy-Ginger Vinaigrette:
Combine all ingredients, except for the water, in a blender. Blend for 30 seconds, and 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.
To Assemble:
Prepare chicken according to the recipe. Toss the noodles with some soy-ginger vinaigrette and some fresh 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.
Mince onion, garlic & ginger and combine with the remaining ingredients. Shake or stir well before use.
Chicken:
Toast seeds. Cool and combine with flour.
Marinate chicken in the refrigerator overnight. Dredge marinated chicken strips in the flour-sesame mixture. In a skillet, heat canola oil until hot, but not smoking. Cook chicken strips on both sides until golden brown. Transfer to a shallow roasting pan, and finish in a 400F degrees oven (or deep fry).
Sesame Noodles:
Cook angel hair pasta in boiling, salted water for 2 minutes, or until al dente. Drain, and rinse with cold water. Add cilantro, scallions, olive oil and toasted sesame oil. Combine well.
Soy-Ginger Vinaigrette:
Combine all ingredients, except for the water, in a blender. Blend for 30 seconds, and 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.
To Assemble:
Prepare chicken according to the recipe. Toss the noodles with some soy-ginger vinaigrette and some fresh 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.
Additional Tips
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
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