Chef's Recipes

Sesame chicken in honey soy

Flash fried vegetables, steamed sticky rice, egg

Happy Chinese New Year!

Serves 2

Ingredients

2 x Small Chicken Breast
½ cup Flour
1 x tbs Sesame Seeds
1 x tsp Black Sesame Seeds
2 x tbs Honey
2 x tbs Kikkoman Soy Sauce
2 x tbs Finely Chopped Green Herbs
250g Roughly Sliced Vegetables – red onion, peppers, water chestnuts, cabbage, bamboo shoots
1 x tsp Sesame Oil
2 x tbs Extra Virgin Olive Oil
2 x Garlic Cloves
1 x tbs Ginger Chopped
1 x Red Chilli
1 x Lime juice
10g Coriander leaf
½ cup Long Grain Rice
1 x Egg
2g Salt
1g White Pepper
5g Chinese 5 Spice

Method

• Slice chicken breasts into equal long and thick strips, approximately 10 pcs in total.
• Mix honey, soy, pinch of chopped garlic and splash of lime juice, then add chicken pcs.
• Marinade in fridge for no longer than 10 minutes
• Now mix flour, sesame seeds, seasoning, Chinese 5 Spice and set aside.

• Wash rice well and drain, then place in a rice steamer and steam until just sticky.

• Heat a griddle, wok, or sauté pan until hot, then add oil and quickly shallow fry the vegetables. Add sesame oil, rest of lime juice and freshly chopped chillies and coriander, at the end.

• Fry the eggs, keep sunny side up.

• Remove chicken from marinade and drain, then roll in the flour and sesame seed mix.

• In hot oil, around 165 - 170°C, deep fry chicken strips until golden brown and core temperature of 75°C reached.
• Proceed to plate up, ensuring timings are correct to get all components hot, into the serving dishes.
• Serve with freshly picked coriander leaves and lime wedges.