Sesame-Crusted Chicken on a Bed of Bean Sprouts
- 2 boneless, skinless chicken thighs (10 ounces total)
- 1 teaspoon low sodium soy sauce
- 1 teaspoon grated fresh ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon white pepper
- ÂĽ teaspoon fennel seeds
- ÂĽ teaspoon kosher salt
- 1 garlic clove, crushed
- 1 large egg white, lightly beaten
- Grated zest from ½ lemon plus 1 teaspoon fresh lemon juice
- 1 tablespoon all-purpose flour
- 1 tablespoon toasted sesame seeds
- 2 tablespoons peanut oil
- 3 cups chilled bean sprouts
Instructions:
Watch Chinese cooks at the wok, and you’ll learn a lot of great techniques for getting maximum flavor from simple ingredients. All you need to complete the meal is a bed of cold raw bean sprouts and you’ll get everything in one bite: hot, salty, sweet, bitter, and crunch.
- Place the thighs in a glass dish. Mix the soy sauce, ginger, cinnamon, white pepper, fennel seeds, salt, and garlic in a small bowl. Pour over the chicken. Cover and set aside for 10 to 15 minutes.
- Meanwhile, in a medium bowl, whisk the egg white with the lemon zest and juice until foamy. Sprinkle the chicken pieces with the flour, then dredge in the egg mixture.
- Preheat a large skillet over medium-high heat, then add the oil. Add the chicken and cook about 6 minutes on each side, or until cooked through. Divide the bean sprouts between two dinner plates.
- Top with cooked chicken and serve.