Chicken Negimaki With Spicy Red Pepper Dipping Sauce

Chicken Negimaki With Spicy Red Pepper Dipping Sauce
Chicken Negimaki With Spicy Red Pepper Dipping Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

65

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

65

servings

Ingredients

  • CHICKEN NEGIMAKI:

  • 8

    small boneless skinless chicken breast halves (abt 2 1/2 lbs total)

  • 2

    bunches scallions

  • 1

    garlic clove

  • 1/4

    cup soy sauce

  • 2

    tablespoons seasoned rice vinegar

  • 2

    teaspoons Asian sesame oil

  • RED PEPPER DIPPING SAUCE:

  • 1

    red bell pepper

  • 3/4

    cup distilled white vinegar

  • 1/2

    cup sugar

  • 1/2

    teaspoon dried hot red pepper flakes

  • Salt to taste

  • 1/3

    cup black or white sesame seeds --see * Note

  • 3

    tablespoons vegetable oil

  • 65

    wooden skewers - (6" long)

Directions

* Note: Black sesame seeds are available at Asian markets and some specialty foods shops and supermarkets. To make Negimaki: Remove "tenders" from chicken, if necessary. Pound breast halves 1/2-inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth-side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner. Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day. To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container. Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string. Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce. This recipe yields 65 hors d'oeuvres.

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