Sesame Chicken with Spicy Dipping Sauce

A festive and colorful dish, this sesame chicken offers hints of Asian flavors and is ideal for a light summer meal.–Simon Pearce Restaurant

LC Apricot Jam To The Rescue Note

The apricot glaze, aka nappage, in the ingredients list can be purchased at specialty baking stores. Although in a pinch, you can swap it for store-bought or homemade apricot jelly. We do that all the time.

Sesame Chicken with Spicy Dipping Sauce Recipe

  • Quick Glance
  • 1 H
  • 1 H
  • 6-8 servings

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 granulated 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

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
  • 2. 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
  • 3. 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
  • 4. Preheat oven to 400°F (200°C).
  • 5. 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.
  • 6. 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
  • 7. 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
  • 8. Drizzle noodles with the desired amount of 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.
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Comments
Comments
  1. Sue says:

    I used this marinade on a pork chop the day before yesterday–it’s fantastic–a keeper for sure. I wanted to try it before doing chicken for the 4th of July, and it’s just the ticket!

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