The Aussie Gourmet: Rivky’s Sesame Chicken

In The K tchen Rivky’s Sesame Chicken

By Naomi Nachman

Naomi with Rivky Kleiman

On my recent Kosher.com show, Sunny Side Up, I asked my friend, Rivky Kleiman, to join me and cook up something delicious for Chanukah. Rivky just released her brand-new cookbook, Simply, and she recommended that we demonstrate how to prepare her Sesame Fried Chicken - as that would be a perfect fit for our Chanukah episode. Make sure you watch us cook up this delicious chicken on Kosher.com.

Ingredients

◦ 1½ pounds dark chicken tenders ◦ ¼ cup non-dairy milk such as Gefen Almond Milk ◦ 3 cloves garlic, crushed, or 3 cubes Gefen Frozen Garlic ◦ 1/8 teaspoon red pepper fl akes ◦ Canola oil, for frying ◦ 2 teaspoons sesame oil ◦ Chopped chives, for garnish

Batter

◦ ½ cup Gefen Corn Starch ◦ ½ cup fl our ◦ ½ cup cold seltzer ◦ 2 egg whites

Sesame Sauce

◦ ¼ cup Gefen Honey ◦ ¼ cup ketchup ◦ 1 tablespoon Gefen Corn Starch ◦ 1/3 cup water ◦ 1 teaspoon garlic powder ◦ 1 tablespoon sesame seeds, plus more for garnish ◦ ¼ cup Soy Sauce (low sodium) ◦ ¼ cup rice vinegar ◦ ¼ cup dark brown sugar Preparation

Prepare the Sesame Chicken

1. In a large resealable bag, combine non-dairy milk, garlic, and red pepper fl akes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15 to 20 minutes. 2. In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard any remaining marinade. Mix to completely coat. 3. Heat three inches oil in a two- to three-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry or two minutes, until lightly golden.

Turn chicken, fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat the process until all chicken is fried.

Prepare the Sesame Sauce

In a small bowl, whisk together sauce ingredients until smooth. Set aside.

To Finish

Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce.

Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce. Sprinkle with additional sesame seeds and chopped chives.

Reproduced from Simply by Rivky Kleiman, with

permission from the copyright holders ArtScroll/ Mesorah Publications, LTD

Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.