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Sesame-Crusted Chicken Paillards with Seaweed Salad

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Introduction

This culinary delight, titled “Sesame-Crusted Chicken Paillards with Seaweed Salad,” offers a unique blend of flavors and textures. It presents the versatile chicken paillard seasoned with a crispy sesame crust, harmoniously combined with an invigorating seaweed salad for a refreshing twist on traditional recipes.

Tips for this Recipe

To achieve the best results: ensure your chicken is evenly pounded to an optimal thickness for crispiness. Prepare all ingredients in advance, as some components like seaweed salad and dressing can benefit from resting time before assembly.

Why you will love this recipe

This dish marries the savory notes of sesame-crusted chicken with the zesty freshness of seaweed salad, creating a balanced and satisfying meal. The depth of flavor from each element makes for an unforgettable dining experience that’s as delightful to create as it is to eat.

Ingredients

  • 1 cup rice vinegar (not seasoned)
  • 2 tablespoons sugar
  • 1 dried red chile pepper
  • 1/4 cup soy sauce
  • 3/4 ounce dried cut wakame seaweed
  • 2 small Asian cucumbers, peeled and halved lengthwise
  • 1 tablespoon kosher salt
  • 4 red radishes, trimmed and cut into fine strips
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions (green and white parts), thinly sliced
  • 1/2 cup sesame seeds
  • 4 boneless, skinless chicken breast halves (about 8 ounces each)
  • 1 tablespoon plus 1 teaspoon toasted sesame oil

Adviced equipments

– Chef’s Knife

– Cutting Board

– Skillet (non-stick)

– Poultry Shears

– Baking Pan or Rack

– Salad Spinner

– Mixing Bowl

– Whisk

– Measuring Cups and Spoons

(Optional) Food Processor

History of the recipe

The concept of combining savory proteins with salads can be traced back to various cultures where fresh vegetables were a staple. This specific combination reflects the fusion of Japanese and Chinese culinary traditions, showcasing how global influences have shaped modern cuisine.

fun facts about this recipe

Wakame seaweed is not only a key ingredient in this salad but also a source of minerals like iodine and calcium. This dish exemplifies how traditional cooking techniques can be elevated with the use of modern kitchen tools, enhancing both flavor and presentation.

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Sesame-Crusted Chicken Paillards with Seaweed Salad

Sesame-Crusted Chicken Paillards with Seaweed Salad

amanda

Equipment

  • Chef's Knife - A versatile tool essential for cutting and slicing ingredients, including chicken and vegetables.

  • Cutting Board - Essential for a clean preparation area; it can be made from wood or plastic, depending on preference.

  • Skillet (non-stick) - Ideal for searing the chicken pieces before applying sesame crust.

  • Poultry Shears - For easily and safely cutting through bones when preparing poultry.

  • Baking Pan or Rack - Useful if you opt to oven-finish your dish for a crispy texture on the sesame side of chicken.

  • Salad Spinner - For efficiently cleaning and drying lettuce, which is part of the seaweed salad.

  • Mixing Bowl - To toss the ingredients for the dressing or marinade.

  • Whisk - Useful for ensuring that your sauces and dressings are well emulsified.

  • Measuring Cups and Spoons - For precise measurements of dry ingredients like sesame seeds, spices, etc.

  • Food Processor (optional) - Could be used for making a finer dressing or to evenly coat the chicken with sesame seeds.

Ingredients

  • 1 cup rice vinegar (not seasoned)

  • 2 tablespoons sugar

  • 1 dried red chile pepper

  • 1/4 cup soy sauce

  • 3/4 ounce dried cut wakame seaweed

  • 2 small Asian cucumbers, peeled and halved lengthwise

  • 1 tablespoon kosher salt

  • 4 red radishes, trimmed and cut into fine strips

  • 2 tablespoons chopped fresh cilantro

  • 2 scallions (green and white parts), thinly sliced

  • 1/2 cup sesame seeds

  • 4 boneless, skinless chicken breast halves (about 8 ounces each), washed and patted dry and trimmed of fat

  • 1 tablespoon plus 1 teaspoon toasted sesame oil

  • Kosher salt and coarsely ground black pepper

Instructions

1

Instruction 1

Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
2

Instruction 2

Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
3

Instruction 3

Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
4

Instruction 4

Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
5

Instruction 5

Light a grill for direct high heat, about 500°F.
6

Instruction 6

Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
7

Instruction 7

Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
8

Instruction 8

Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.
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