Crispy Panko Sesame Chicken with Cucumber and Arugula Salad Recipe

by katerina on August 26, 2009

Twitter is addictive, but it can give you inspiration. Oh yes, I was on twitter last week and I follow Tyler Florence since he is a foodie. Well every week he tweets and cooks a recipe, and his Crispy Sesame Chicken Salad with Spinach, Cucumbers and Cilantro caught my eye and I made it that night for a lovely dinner for one.

I have admittedly never made one of his recipes before, and I understand that this recipe comes from one of his cookbooks, but even as casual as it was I was less then impressed by his write up. The pictures and the instructions totally don’t match. Does anyone know if this is his style? It definitely inspires a casual approach to measuring and cooking which I am totally fine with, but I just like knowing what I am in for. Are you a Tyler Florence Fan?

Luckily, the dish turned out fantastic. The chicken was crunchy and juicy. You could really taste the sesame seeds and the dressing went really well with the crispy vegetables. Just make sure you toss the salad together at the last minute, the cilantro and the arugula want to wilt on you. Don’t let them.

And yes, if anyone is counting this is the second sesame chicken I have made in less then a week. I figure it is okay since they are so very different?

Print Recipe

Crispy Panko Sesame Chicken with Cucumber and Arugula Salad

(serves 1)
Adapted from Tyler Florence

2 tablespoons soy sauce
1/2 tablespoon of rice wine vinegar
3 tablespoons olive oil
1/2″ piece of ginger, minced, about 1 tablespoon
1/2 teaspoon sugar
1/4 wedge of lemon, juiced
1/2 teaspoon chili flakes
1 small boneless skinless chicken breast
1 cup Panko Bread Crumbs
3 tablespoons roasted sesame seeds, plus some for garnish
salt and pepper
2 tablespoons olive oil
3 handfuls fresh arugula
1/2 small cucumber thinly sliced
1 carrot, grated (I used a peeler to get thin slices)
1 small handful freshly picked cilantro leaves
green onion for garnish

Mix together the soy, oil, chili’s, ginger, vinegar, sugar and lemon juice and set aside. Pound the chicken to an even 1/4″ thick if possible, if large, cut into a few smaller pieces. ( To pound the chicken, I put the chicken between two pieces of saran wrap with a pinch of water and then pound it with the back of a small frying pan. Works like a charm.) Toss the chicken with half of the vinaigrette and put in the fridge,. Marinate for up to 2 hours, but I gave it about 30 minutes including the time needed to prep the remaining ingredients.

Place breadcrumbs and sesame seeds on a large plate with a healthy amount of salt and pepper. Mix to combine. In a separate bowl toss together the carrot, arugula, cilantro and cucumber. Take your chicken out of the marinade and dredge both sides with the breadcrumb mixture. Put on a clean plate and let sit for 5 minutes to set, meanwhile heat a medium skillet to medium heat. Add the 2 tablespoons of oil, and when hot add the chicken. Brown for 2-3 minutes on each side. When nice and browned on both sides remove to a paper towel and allow to drain on a paper towel. Make sure the chicken is cooked.

Toss dressing on salad, reserving a bit of vinaigrette to plate dish. Plate salad and chicken in layers, garnish with sesame seeds and scallions

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time:35 minutes
Calories(approximate per serving): 800

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