Sesame-crusted chicken thighs

Peggy Lampman | Contributor

This recipe also makes a great appetizer. Simply cut the raw chicken into 1-inch cubes, proceed with the recipe, then — with a toothpick — skewer a blanched pea pod around the chicken piece. It's wonderful served with mayonnaise combined with chili paste for dipping!

Chicken breast may be substituted for the thighs. Grated ginger, minced garlic, chili or wasabi paste would be wonderful flavor additions to the marinade, if desired. I served this with locally made Al Dente Sesame Linguini tossed with asparagus and red pepper. I made a bit of extra dressing to toss with the pasta. Yesterday's pasta carb load served me well, why not another?

I have a small kitchen garden that needs tending. Now I have time to turn the soil in preparation for the lettuce seeds I'll be planting tomorrow.

Yield: 3-4 servings.
Cost: approximately $4.50 per serving.
Marinate time: 1-2 hours
Active time: 20 minutes

Ingredients

1 pound skinless and boneless chicken thighs, trimmed to 2- to 3-inch pieces
1 tablespoon dark soy sauce
2-3 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 tablespoons corn starch
2 tablespoons white flour
4 tablespoons sesame seeds, either white or a combination of white and black

Directions

1. Whisk together soy sauce, sesame oil and rice wine vinegar. Marinate thighs in mixture, refrigerated, 1-2 hours.
2. Combine corn starch, flour and sesame seeds. Coat thighs in sesame mixture. In a large sauté pan, heat 1 tablespoon sesame oil over medium to medium-high heat. Cook thighs about 6-8 minutes on each side, in batches if necessary, until cooked through and golden brown. You will need to regulate the heat between medium and medium high to ensure the crust cooks to a crispy golden brown without burning.
3. Drain on paper towels and serve.

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