Sesame Chicken with Orange and Mustard Sauce
Crunchy sesame coated chicken goujons with a sweet-spicy mustard sauce. Part of our series of Japas (Japanese tapas recipes for chefs).
- Preparation Time1 hour
- Cooking Time30 mins
Nutrition per serving
- Energy231 Kcals
- 600 g chicken breast fillet
- 60 ml Kikkoman Teriyaki Marinade
- 100 g baby rocket leaves
- 10 yellow and 4 red cherry tomatoes
- 2 egg whites
- 3 tbsp potato starch
- 50 g black sesame seeds
- 50 g white sesame seeds
- Oil for frying
- 50 ml orange juice
- 1 tbsp mustard
Dab the chicken breast dry, cut it into strips and place in a freezer bag with the Teriyaki Marinade. Seal the bag so it is airtight, massage it gently, then place in the fridge for 15-20 minute to marinate.
Wash the rocket and tomatoes thoroughly. To make a batter combine egg white, starch and 2 tbsp water. Drain the chicken, dab it dry and coat it with batter. Sprinkle with sesame seeds and fry in hot oil.
Stir together the orange juice and mustard. Serve the sesame chicken with rocket, tomatoes and the orange and mustard sauce. Add whipped mascarpone if liked.