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Introduction
The origins of sesame chicken can be traced back to the Hunan and Sichuan provinces of China, where the nutty, aromatic sesame seeds were popularly used to coat and flavor meats. As Chinese cuisine spread across the globe, sesame chicken evolved and adapted to various regional tastes and ingredients. This fresh salad rendition is a modern, health-conscious twist, swapping out the deep-fried chicken for a baked sesame-crusted version, and incorporating a medley of crisp vegetables for added nutrition and crunch. It's a perfect example of how traditional dishes can be reinvented to suit contemporary dietary preferences while retaining their quintessential flavors.
Ingredients
• 8 ounces boneless, skinless chicken breasts, pounded thin and cut into strips
• 1⁄4 cup all-purpose flour
• 2 large eggs, beaten
• 3⁄4 cup panko breadcrumbs
• 1⁄4 cup sesame seeds
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 4 cups mixed greens (such as romaine lettuce, spinach, and arugula)
• 1 cucumber, sliced into thin rounds
• 1 red bell pepper, julienned
• 2 carrots, julienned
• 1⁄4 cup thinly sliced red onion
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (for garnish)
Step 1:
Set up a breading station with three shallow dishes or bowls. In the first dish, place the flour. In the second dish, add the beaten eggs. In the third dish, combine the panko breadcrumbs, 1/4 cup sesame seeds, salt, and black pepper.
Step 2:
Dredge the chicken strips in the flour, dip them in the beaten eggs, and then coat them with the breadcrumb mixture, pressing gently to adhere.
Step 3:
In a large skillet or frying pan, heat 1-2 tablespoons of oil over medium-high heat.
Step 4:
Working in batches, add the breaded chicken strips to the hot oil and cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a paper towel-lined plate.
Step 5:
In a small bowl, whisk together the rice vinegar, sesame oil, soy sauce, honey, grated ginger, and minced garlic to make the dressing.
Step 6:
In a large bowl, toss the mixed greens, cucumber slices, julienned red bell pepper, julienned carrots, and sliced red onion with the dressing until well coated.
Step 7:
To serve, arrange the salad on a platter or individual plates, top with the crispy sesame-crusted chicken strips, and garnish with the remaining 1 tablespoon of sesame seeds.
Q: Can I use regular breadcrumbs instead of panko?
A: While panko breadcrumbs are preferred for their crunchier texture, you can substitute regular breadcrumbs if needed. The crust may not be as crispy, but it will still be delicious.
Q: Can I bake the chicken instead of frying it?
A: Yes, you can bake the breaded chicken strips on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through, for a healthier option.
Q: How can I make the dressing in advance?
A: The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Whisk or shake it well before using to recombine the ingredients.
• For a vegetarian option, substitute tofu or tempeh for the chicken.
• Use gluten-free flour and breadcrumbs for a gluten-free version.
• For extra crunch, try adding sliced almonds or toasted coconut to the breadcrumb mixture.
• This recipe is egg-free and nut-free (if omitting almonds or coconut).
• For a lower-sodium option, use reduced-sodium soy sauce or tamari.
Serve the salad immediately after assembling for the best texture and flavor.
Leftover salad and chicken can be stored separately in airtight containers in the refrigerator for up to 3 days.
Prepare the dressing and breading station while the chicken is resting after pounding. Cook the chicken in batches to maintain the oil temperature and ensure even browning.
- Pound the chicken breasts to an even thickness for consistent cooking.
- Use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying the chicken.
- Toss the salad with the dressing just before serving to prevent the greens from wilting.
For a vegetarian option, substitute tofu or tempeh for the chicken. To make it gluten-free, use gluten-free flour and breadcrumbs.
This salad pairs well with a light white wine, such as a Sauvignon Blanc or Pinot Grigio, or a crisp lager beer.
This dish is suitable for any season, but the fresh vegetables make it particularly enjoyable in the spring and summer months.
This recipe contains wheat (flour and panko breadcrumbs), eggs, and soy (soy sauce). It can be made nut-free by omitting the optional almonds or coconut from the breadcrumb mixture.
