Chicken with Daikon Radish and Sesame Seeds

Chicken is enjoyed in many countries. Makes one think of how many variations one can do to chicken so that it will not become very boring food. I modified a Korean recipe to produce this interesting chicken variation. I hope people find this one interesting.

Ingredients:

½ kg Chicken thigh fillets (cut into large strips)

1 pc. Egg (beaten)

¼ tsp. Iodized salt

2 tbsp. Cornstarch

1/8 tsp. Black pepper (powder)

2 tbsp. Safflower oil (for frying fillets)

2 tbsp. Mirin

2 tbsp. Safflower oil (for sautéing)

5 pcs. Garlic (minced)

1 pc. Onion (medium, sliced thinly)

¼ tsp. Black pepper (powder)

1 tbsp. Sesame seeds

2 pcs. Ginger (cut thinly approximately about 1 tsp.)

4 tbsp. Premium dark soy sauce

2 tbsp. Oyster flavoured sauce

½ cup Water

Cooking Instruction:

In a suitable bowl, place eggs, salt, black pepper and cornstarch and mix well, fold in the chicken and let stand for about 15 minutes. Toast the sesame seed until brown in a hot Teflon coated frying pan. Set aside sesame seed. On the frying pan, place oil and fry the fillets on both sides until golden brown. Set aside the chicken on top of paper towels to reduce the fat content.

In a suitable saucepan, add the oil and sauté the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ginger and the sesame seed. Fold in the chicken and daikon radish. Stir well and cook for 2 minutes. Add the mirin wine, soy sauce, and oyster sauce, and water and cook for additional 15 with cover and another 5 minutes without cover or until sauce is reduced to approximately ½ cup. Serve over rice or with steamed plain buns.