Pan-Fried Sesame Chicken

A meal to make your stomach happy! I knew this recipe was a keeper when I first made it last September with lotus root pickles and miso soup with thin-fried egg and wakame.
Sesame Chicken Pan-Fried

While work interrupted my Japanese cooking I’ve been craving real miso soup so I made some wonderful dashi earlier in the day. This time I served the chicken with a different miso soup (nerimo—fake crab sticks—and wheat cakes) and rice with umeboshi on top. The flower-shaped wheat cakes are seasonally inappropriate, but cheerful on a cloudy Michigan day.Pan-Fried Sesame Chicken

Pan-Fried Flavored Chicken, page 412

Tori no Usugiriyaki


  • Sesame Chicken Marinade 1 1/2 pounds skinless, boneless chicken breasts (3)
  • 1/2 cup white sesame seeds, toasted and ground coarsely
  • 1/4 cup green onions, minced
    • (the original recipe suggests negi—long onion–
      but during my hiatus they’d gone soft)
  • 4 cloves garlic, minced
  • 1/4 cup shoyu
  • 1 1/2 Tablespoon honey
  • Fresh ground black pepper
  • 3 Tablespoons sesame oil

In a large bowl, I mixed the ingredients for the marinade and sliced the chicken diagonally about 1/2″ thick. The chicken marinated for about half an hour while I started some rice cooking and worked on the miso soup and the greens listed below.

Remaining Ingredients:

  • Sesame Chicken Frying2-4 Tablespoons vegetable oil for frying the chicken
  • 6 ounces mustard greens, cut into 2″ strips
  • 6 ounces mung-bean sprouts, blanched
    • (The original recipe calls for 10 ounces of spinach or sprouts)
  • 2 Tablespoons oil for frying the greens

I added some oil to a wok and fried the chicken in batches. To keep it warm, I covered the chicken and put it into the oven. I stir-fried the greens very briefly in a little more oil. There was a lot of tasty marinade from the chicken, so I heated that for a few minutes and served it over the chicken.

Tori no Usugiriyaki

There is some chicken left over, so today, I will serve it cold on a salad as a small dish. Just so good…

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Dango Jiru, Recipe Test 2 Mom’s Pot-Cooked “Roast Beef”

3 thoughts on “Pan-Fried Sesame Chicken

  1. Pingback: (Not) Making Soba Noodles « Tess’s Japanese Kitchen

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