Recipe by Sharon123
Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!
Top Review by The Flying Chef
Absolutely gorgeous!!! I loved the sesame crusted chicken it was different yet so flavourful and that sauce was just outstanding.. I served ours over an Asian inspired couscous and it was a perfect dinner.. It is one that has been saved as a favourite and we will be enjoying this one many times over.. That sauce is to die for, I live in Spain at the moment and can not get Mirin anywhere or Sake that I was hoping to substitute it with and add some sugar, so I had to use sherry which I blended sugar with to create a somewhat of a mirin with. I have cooked with mirin extensively before and although I know there really is no real substitute I feel that this came close and did not detract from the recipe too much.. Although I will look forward to trying it again with the mirin.. A truly yummy recipe and totally outstanding Sharon.. A real winner for us and thanks so much for sharing!!!
- 4 boneless skinless chicken breasts, 6 ounces each
- salt and black pepper
- 236.59 ml sesame seeds
- 2.46 ml chili flakes
- 14.79 ml vegetable oil
- 4.92 ml vegetable oil
- 4 garlic cloves, chopped
- 14.79 ml chopped gingerroot
- 118.29 ml wine, mirin (or any good rice wine)
- 236.59 ml chicken stock
- 14.79 ml hoisin sauce
- 29.58 ml Asian chili sauce
- 2.46 ml dark sesame oil
- 4.92 ml fresh basil, chopped
- soy sauce
Directions See How It's Made
- Preheat oven to 350*F. For the chicken breasts, season chicken with salt and pepper. In a small bowl, mix sesame seeds and chile flakes and then dredge the chicken breasts in the mixture to coat them. Heat vegetable oil in a large saute pan until smoking hot. Add chicken brests and brown each side well, about 2 minutes per side.
- Remove chicken from pan and transfer to a baking pan. Bake for another 3 to 5 minutes until the chicken breasts are just cooked through.
- 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 saute 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 chile sauce to saute 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!