Sesame Chicken Recipe
Sesame Chicken Notes
This recipe comes to us courtesy of The Junior League of Chicago. It is from their cookbook, "Celebrate Chicago! A Taste of Our Town."
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon dry white wine
- 1 teaspoon powdered ginger
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breasts
- 1/2 cup flour
- 1/2 cup sesame seeds
- 2 egg whites, beaten
- 2 tablespoons butter
- 2 tablespoons olive oil
Serves / Yields
Whisk soy sauce, honey, wine, ginger and garlic in large bowl.
Rinse chicken and pat dry. Add to soy sauce mixture. Marinate, covered, in refrigerator for 8 to 10 hours.
Heat a large cast-iron skillet in 500 degree oven.
Remove chicken from marinade. Mix flour and sesame seeds in sealable plastic bag. Dip chicken in egg whites. Shake in flour mixture until coated.
Add butter and olive oil to hot skillet. Add chicken in single layer, turning to coat well. Bake at 500 degrees for 5 to 10 minutes or until chicken is cooked through.
For a nice color contrast, use both black and white sesame seeds.
This recipe has no comments. Be the first to submit a comment!