Sunday, May 8, 2011

Recipe Review: Sesame Chicken

I had planned to make some sort of chicken for dinner (but failed to plan what recipe), wanted something a little different, and remembered this recipe for Sesame Chicken from Melissa d'Arabian from Food Network. I did make a couple of substitutions.

Sesame Chicken
original recipe Melissa d'Arabian

3 boneless, skinless chicken breast halves, nearly thawed
2 tablespoons soy sauce
2 tablespoons orange marmalade
1 tablespoon sweet rice cooking wine (aji mirin), or white wine
1/2 teaspoon crushed red pepper flakes
1/2 cup flour
2 tablespoons sesame seeds
3 tablespoons butter, melted - omitted. subbed with evoo spray - not PAM.
Rice, for serving

Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil.

Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator.

In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice.

My substitutions were a sesame ginger seasoning mix my mother-in-law picked up for me, and pineapple ice cream topping. I had to work with what I could find on short notice.

The verdict: The chicken was tasty. Next time I will probably make a reduction using additional preserves/ice cream topping and soy sauce and then toss the chicken with the sauce after it is baked.

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