Pan-fried Sesame Chicken

Once more I am calling attention to another Japanese recipe that I’ve made before, because it is a favorite meal of mine that deserves another look by my readers. sesame-chicken_6896
First, I recommend it because it is delicious and satisfying—a sort of comfort even for those not familiar with Japanese food. What is not to like about a marinade with toasted sesame seeds, scallions, garlic, soy sauce, honey, and black pepper? 2panchickplate1
Second, I commend this recipe because it is easy to make, especially if you buy boneless skinless chicken breasts, and if you use a mini-food processor to grind the sesame seeds. sessame-chicken6888
It’s interesting how the various times I’ve made this meal all look very different, perhaps a reflection of my changing state of mind and energy? My daughter was visiting for a couple of weeks, and then she left, and I felt as if the air went out of my balloon. I am still trying to get my breathe. Pan-Fried Sesame Chicken
The pictures with the black square plate were taken for this latest post about this recipe. Note the rice I served with the chicken: it is also a re-do of another favorite of mine: herb fried rice. Do give it a try. You will not be disappointed! sesame-chicken_6902

The herbs I used from my garden included shiso, basil, winter savory, and thyme. Plus I added some green peas. Very nice…

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3 thoughts on “Pan-fried Sesame Chicken

  1. The current incarnation of your sesame chicken looks delightful, Tess. I will try this since I’m mad for sesame seeds and usually keep some in the freezer. Naturally, I’m without at the moment, but I need to place a Penzey’s order for several things. I don’t buy supermarket sesame seeds!
    Were I to serve the chicken with herbed rice, do you think chives and basil would work well?
    It’s difficult when a grown child visits and must leave — like losing them all over again. My thoughts are with you.
    Marcia

    • Thanks Macia! I’m curious why you don’t buy supermarket sesame seeds? Or are you talking about the little containers shown with the herbs and spices? Those are overpriced and stale. I usually buy from the Korean store, but have used the seeds sold in the “Asian” section of my supermarket.

      The herbs I used were from the garden: shiso, basil, summer savory, and thyme. Another time, I think omitting the shiso would have been better—it’s better on it’s own. Chive and basil sound good to me. And this time I used Japanese brown rice.

      “like losing them all over again.”
      Yes, that is what it feels like. Especially this time because she’s not returning to her job in Madrid. I can’t help worrying even though she has plans.

  2. The only sesame seeds available at my markets are those in the small jars in the spice sections, and I don’t buy them for the reasons you cite — they are overpriced and stale or rather rancid, IMO. We have no Asian stores within a reasonable driving distance, so it’s Penzey’s for me.
    It’s a good thing that your daughter has plans, but of course, you worry. You never stop being a mother, no matter how old the children.
    Marcia

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