Black Sesame Chicken with Roasted Red Pepper Sauce
Elevate your dinner table with this Black Sesame Chicken with Roasted Red Pepper Sauce, a dish that perfectly balances nutty, smoky, and tangy flavors. Tender chicken breasts are coated in a stunning crust of black and white sesame seeds, creating a visually striking and nutty crunch. The star of the plate, however, is the velvety roasted red pepper sauce, made with charred red peppers, garlic, a hint of honey, and a splash of cream for a luxuriously smooth finish. This recipe is easy to make yet impressive enough for entertaining, requiring just 45 minutes from start to finish. Pair it with a crisp side salad or steamed vegetables, and garnish with fresh parsley for a professional, restaurant-quality presentation. Whether you're hosting a dinner party or simply craving bold, vibrant flavors, this dish is sure to delight!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 5 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 0.5 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 2 large peppers roasted red peppers (jarred or homemade)
- 2 cloves garlic cloves
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon paprika
- 3 tablespoons heavy cream
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) if you're roasting your own red peppers. Place the peppers on a baking sheet and roast for 20 minutes or until the skins char and start to peel. Remove from the oven, cover with foil or a clean towel for 10 minutes, then peel off the skins and set aside.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin for even cooking. Season both sides with salt and black pepper.
Set up a breading station with three shallow dishes. Fill the first with flour, the second with a beaten egg mixed with milk, and the third with a blend of black and white sesame seeds.
Dredge each chicken breast in the flour, shaking off excess. Dip it into the egg mixture, then coat it thoroughly in the sesame seed mixture. Repeat for all chicken breasts.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until golden brown and cooked through. Add more oil as needed for subsequent batches. Set cooked chicken aside and keep warm.
To make the sauce, add the roasted red peppers, garlic cloves, lemon juice, honey, paprika, and 2 tablespoons of olive oil to a blender or food processor. Blend until smooth.
Pour the blended sauce into a small saucepan over medium heat. Stir in the heavy cream and heat gently, allowing the flavors to combine for 2-3 minutes. Season with salt to taste.
Serve the black sesame chicken on individual plates, drizzled with the roasted red pepper sauce. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 829 mg | 36% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
