Sesame Crusted Chicken With Ginger-Soy Barbecue Sauce

Sesame Crusted Chicken
(adapted from Epicurious)

6 skinless boneless chicken breast halves (1 1/2 lb total)
1 large egg
1 1/4 teaspoons salt
1 cup sesame seeds (4 1/2 oz)
1/3 cup peanut oil

If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

Whisk together egg and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy. Put sesame seeds in another shallow dish. Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt. Dip chicken, 1 piece at a time, in egg, letting excess drip off, then dredge in sesame seeds. Transfer to a wax-paper-lined tray.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate. Remove any browned sesame seeds from skillet, then cook remaining chicken.

Ginger-Soy Barbecue Sauce
(from Grill It! by Chris Schlessinger and John Willobughby)
1/2 cup ketchup 
1/2 cup hoisin sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons peeled and minced fresh ginger

Combine all ingredients in a small bowl and mix well. This sauce will keep, covered and refrigerated for about a week.


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