Rob’s Sesame Crusted Chicken with Sweet Chili Sauce Preparation: 30 minutes Cooking: 30 minutes Serves: 4 guests 4 (8-ounce) boneless, skinless, organic free-range chicken breasts ¼ teaspoon salt and white pepper, mixed ¼ cup cornstarch 3 eggs, beaten ½ cup sesame seeds ¼ cup vegetable oil 1 bottle Mae Ploy Sweet Chili Sauce Soy Sauce
Season each chicken breast with kosher salt and white pepper. Dredge seasoned breasts in cornstarch, then dip into beaten egg. Gently lay breasts smooth side down on a plate or pie tin filled with sesame seeds. Seeds will adhere to cornstarch egg wash on chicken breasts. It is important to thoroughly coat only the top side with seeds. Heat vegetable oil in a sauté pan over medium heat until oil is shimmering and hot. Gently lay sesamecrusted breasts in hot oil and sauté until golden brown. Carefully turn chicken over and sauté other side for 1 minute. Remove from pan and place the breasts on a pie tin or cookie sheet with seedsside up. Place in a 375-degree oven for 20 to 25 minutes, or until the internal temperature reaches 165-degrees. Pour ¼ cup of chili sauce onto serving plates (6 o’clock position), and drizzle with soy sauce. Remove chicken from oven and place each breast over sauce on plate. Garnish with scallions.
Rob Lawrence, assistant director of facilities and campus services, began his career at CMC as a cook at the Athenaeum for almost 4 years. One of his many contributions to the Athenaeum kitchen is this recipe, which we still use today. Rob developed this recipe when he was the chef at The Press in the Claremont Village.
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