These humble-looking golden and black chunks are one of my biggest culinary discoveries of this year and the dream dish for sesame seed lovers. The idea to prepare it came while I was leafing through my favourite Japanese cookery book (Japanese cooking. A simple art by Shizuo Tsuji). Some of you might remember Scallops Fried in Nori I have prepared according to “kawari age” or “variation frying” methods described in Tsuji’s book. As a reminder, just like tempura, these methods consist in deep-frying, but first the food is dipped in the egg white and then in different types of coating. After several coating tests on scallops nori proved the best choice, while my beloved sesame seeds gave a bitter and rather unpleasant taste. In spite of this bad experience, I risked the sesame crust on chicken and the result totally blew me away. It was crunchy, nutty, not bitter and, contrary to tempura, it stayed crisp for quite a long time.
I had these nuggets for lunch, with rice and some pickles, but they could easily be served as snacks at a party. My Hot Mango Sauce was the absolute winner among other dips I have tried. I suppose it can be substituted by a quick mixture of mango, chilies and vinegar. Next time I will only stick to white sesame seeds coating. Black ones were slightly bitter and left a strange aftertaste.
Preparation: 30 minutes
Ingredients (serves one):
100 g chicken breast or thigh cut into bite-sized pieces
1 heaped tablespoon flour
1 egg white
4 heaped tablespoons (or more) white sesame seeds
oil for deep-frying
Preheat the deep-frying oil (it’s hot enough when a tiny piece of bread thrown into the fat doesn’t “sink” and stays on the surface, instantly browning).
Season the chicken pieces lightly with salt and pepper.
Beat the egg white slightly with a fork.
Dry them well with paper towels.
Dredge them slightly in flour, then in the egg white and at the end roll them in sesame seeds.
Deep fry them for about 3-5 minutes depending on the temperature of your oil and the size of your pieces.