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
Hands-On Time: 1 hour | Total Time: 1 hour, not including marinating | 6-8 servings
- 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
- 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.
Hungry for more? Chow down on these:
- Balsamic Sesame Chicken from Just Bento
- Chicken Salad with Sesame-Miso Dressing from Steamy Kitchen
- Moroccan Braised Chicken with Dates and Vegetables from Leite's Culinaria
- Chicken Yakitori with Honey Sauce from Leite's Culinaria
Sesame Chicken with Spicy Dipping Sauce Recipe © 2008 Simon Pearce Restaurant. All rights reserved.