Sesame Chicken with Radicchio & Orange Salad

By Emma Laperruque
May 14, 2018
11 Comments


Author Notes: This idea stems from the Chinese takeout staple, Sesame Chicken, but the resemblance stops there. Pound chicken breasts until thin, coat in sesame seeds, and pan-fry until crispy. Top with a juicy radicchio and orange salad. And done! If you want a slightly heartier meal, serve with hot rice.Emma Laperruque

Food52 Review: Featured in: 2-Ingredient Sesame Chicken (Guess the Ingredients) The Editors

Serves: 2

Ingredients

  • 2 navel oranges
  • 1 head radicchio
  • 2 boneless, skinless chicken breasts
  • 3/4 cup sesame seeds
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 cup peanut oil, depending on the size of your pan
  • 1/2 tablespoon toasted sesame oil

Directions

  1. Assemble the salad. Halve the radicchio lengthwise. Cut out the core, then roughly chop. Add to a bowl. Peel the orange—either with your hands or a knife. To do with a knife: cut the top and bottom off each orange. Stand on one end, then guide your knife from top to bottom, removing as little flesh as possible. Cut into thick rounds, then chop into chunks. Add to the radicchio. Stick in the fridge while you make the chicken.
  2. Halve the chicken breasts horizontally. Freezing them for about 15 minutes beforehand make this easier (a trick I learned from Cooks Illustrated). Place these between plastic film or parchment and pound to an even 1/4- to 1/2-inch thickness.
  3. Add the sesame seeds to a mortar. Use a pestle to roughly crush until some seeds are powdery, others whole. Stir in the salt. Dump this onto a plate and spread into an even layer.
  4. Add the peanut oil to a straight-sided cast-iron skillet—you want about 1/4-inch depth, so adjust as needed. Set on the stove over medium-high heat. Dredge the chicken pieces in the sesame mixture, pressing firmly to fully coat. Check if the oil is hot: If you drop in a few seeds, they should instantly sizzle, not drop to the bottom or burn. When it’s hot, add the sesame-coated chicken. Depending on the size of your pan, you might have to do this in batches. If they’re overcrowded, they’ll steam versus brown.
  5. Cook for 3 to 4 minutes per side, until the outside is browned and the inside is cooked through. Transfer to a cooling rack to drain. Cook the remaining chicken if necessary, adding more oil to the pan if necessary.
  6. While those rest for a moment, dress the salad. Season with a pinch of salt and add the sesame oil. Toss. Taste and adjust the salt and oil to taste.
  7. Serve the sesame chicken immediately with the salad on top or alongside.

More Great Recipes:
Orange|Radicchio|Sesame|Chicken|Dinner

Reviews (11) Questions (0)

11 Comments

Cyd L. August 4, 2018
Cookthe remaining chicken “if necessary”? As opposed to what? Chicken sushi?
 
economimi July 20, 2018
I didn’t have enough sesame seeds so I added some almond meal. We loved it and will definitely make again. Next time I’ll use the sesame-panko blend.<br />
 
Author Comment
Emma L. July 20, 2018
That's so smart! I love when running out of ingredients leads to a happy discovery.
 
Sherry E. July 15, 2018
interesting everyone makes someone else's recipe theirs, add this add that, anyway, here I go! cooked in oven? is that an option? or does it need the pan fry method-
 
Author Comment
Emma L. July 15, 2018
Hi Sherry! I'm not sure how cooking these in the oven would turn out, but I imagine the crust would be pretty different—probably not as golden.
 
Sherry E. July 16, 2018
thank you
 
Fern July 15, 2018
So easy; think a fruit based chutney would work instead of the oranges --- and would be easier (unless you make your own chutney!)
 
Peanut June 8, 2018
There's a great idea in this recipe, but as written it's very bland. The chicken and perhaps the sesame seeds need to be salted, which will be obvious to anyone who cooks regularly but perhaps should be noted in the instructions. And a little heat and/or acid would be welcome. If I were to make this again, I'd follow Natasha's suggestion below and mix the (expensive) sesame seeds with panko for a taste and textural contrast. I made the chicken as written, and I substituted arugula for radicchio. I think that salad could also use more seasoning than just sesame oil and a pinch of kosher salt. I'd suggest using some of the juice from the fresh orange, maybe a squeeze of fresh lemon juice.
 
Andrew G. June 3, 2018
I wonder if this could be made even easier by buying Japanese style gomasio to coat the chicken
 
Natasha U. May 19, 2018
This was so so good! I did opt for a panko-sesame mix for the chicken coating but made it had written. Also opted to fry some sliced chiles and parsley as a spicy, herbaceous garnish.
 
Hilary T. May 18, 2018
This sounds delicious! I love the expression “2 shakes of a lamb’s tail”. My grandmother used it!!