Sesame Chicken with Spicy Dipping Sauce

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by Simon Pearce Restaurant
from Dishing Up Vermont
by Tracey Medeiros
(Storey Publishing, 2008)
6-8 servings

A festive and colorful dish, this sesame chicken offers a hint of Asian flavor and is ideal for a light summer meal. The apricot glaze, or nappage, can be purchased at specialty baking stores. High-quality apricot jelly may be used as a substitute for the glaze.—Simon Pearce Restaurant

convert Ingredients
For the marinade
6 tablespoons lemon juice
6 tablespoons olive oil
3 tablespoons soy sauce
3 tablespoons dark rum
1 1/2 garlic cloves, peeled and minced
1/2 small onion, peeled and minced
1/2 tablespoon crushed red pepper
1 tablespoon grated ginger
1 tablespoon sugar
1 tablespoon salt
2 to 2 1/2 pounds boneless skinless chicken breasts, cut into 2-inch strips

For the soy-ginger vinaigrette
2 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon minced ginger
1/4 cup olive oil
1/4 cup canola oil

For the spicy apricot sauce
1 cup apricot glaze or jelly
1/2 cup balsamic vinegar
1 tablespoon soy sauce
1 teaspoon red pepper flakes
1 teaspoon grated ginger
2 tablespoons mirin

For the chicken
1/2 cup sesame seeds
1/2 cup all-purpose flour, or as needed
Salt and freshly ground black pepper
2 tablespoons canola oil

For the sesame noodles
1/2 pound angel hair pasta
2 tablespoons chopped cilantro
4 tablespoons chopped scallions
1 tablespoon olive oil
1 tablespoon sesame oil
Fresh greens
Pickled ginger

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Directions
Make the marinade
1. Combine the lemon juice, oil, soy sauce, rum, garlic, onion, red pepper, ginger, sugar, and salt, and whisk to mix well. Place chicken in a resealable plastic bag, and add the marinade. Seal the bag and refrigerate overnight.

Make the vinaigrette
1. Combine soy sauce, lemon juice, ginger, olive oil, and canola oil in a food processor or blender, mixing for 30 seconds. Slowly add a tablespoon of boiling water and blend for another 10 seconds. Set aside.

Make the spicy apricot sauce
1. Combine the apricot glaze, vinegar, soy sauce, pepper flakes, ginger, and mirin in a medium saucepan and cook over medium heat until sauce becomes smooth, whisking frequently. If you find that the sauce is too thick, add a little water.

Make the chicken
1. Preheat oven to 400°F (200°C).

2. Toast the sesame seeds in a dry skillet over low heat until light brown. Cool and combine with the flour. Dredge the chicken strips in the flour-sesame mixture. Season with salt and pepper to taste.

3. Heat canola oil in a medium skillet over medium-high heat until hot but not smoking. Cook chicken strips on both sides until golden brown. Transfer to a shallow roasting pan and bake in the oven until chicken has cooked through, about 3 to 4 minutes.

Make the sesame noodles
1. Cook pasta according to package directions. Drain and rinse with cold water. Add cilantro, scallions, olive oil, and sesame oil. Toss to combine well.

Assemble the dish
1. Drizzle noodles with the desired amount of sc ginger vinaigrette and some fresh greens. Place the noodle salad on a large platter and top with the chicken. Drizzle chicken with desired amount of the spicy apricot sauce. Garnish with pickled ginger and a side of the apricot sauce.

Recipe © 2008 by Tracey Medeiros. All rights reserved.