4 boneless skinless chicken breasts, 6 ounces each
salt and black pepper
1 cup sesame seeds, white or black
1⁄2 teaspoon chili flakes
1 tablespoon vegetable oil
1 teaspoon vegetable oil
4 garlic cloves, chopped
1 tablespoon chopped ginger root
½ cup wine, mirin (or any good rice wine)
1 cup chicken stock
1 tablespoon hoisin sauce
2 tablespoons chili sauce
½ teaspoon sesame oil
1 teaspoon fresh basil, chopped
Indulge in the perfect balance of flavors with our Sesame Crusted Chicken Breast featuring a delectable Sweet and Hot Sesame Sauce. A crispy, nutty crust meets a tantalizing sauce for a truly delightful dining experience. Thank you to Lakeshore Technical College's Culinary Club for sharing this delicious recipe with us!
Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chili flakes, and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large sauté pan until smoking hot. Add chicken breasts and brown each side well, about 2 minutes per side.
Remove chicken from pan and transfer to a baking pan. Bake for another 4 to 6 minutes until the chicken breasts are just cooked through to 165*F.
For the sauce, while the chicken breasts are baking, heat veg. oil in the same pan you removed them from. Add the garlic and gingerroot and sauté until you can smell the aroma, 1 to 2 minutes over high heat. Add mirin wine and boil over high heat until reduced by half, 2 to 3 minutes. Add chicken stock and boil over high heat to reduce a bit, 2 to 3 minutes.
If the chicken breasts are finished cooking by this time, remove them from the oven and allow to stand. Add hoisin sauce and chili sauce to sauté pan and bring to a boil. Season with sesame oil, basil, and soy sauce.
Serve chicken breasts over steamed rice or couscous. Serve half of the sauce over the chicken and the remainder on the side. This will not be a very thick sauce; it is meant to be thin and light. Enjoy!