The kids will love this. Actually, everyone will love this chicken that graces the cover of Rivky Kleiman’s Simply Pesach and Beyond.
Note from BCP: When we set out to pick a recipe from Rivky’s gorgeous new cookbook Simply Pesach and Beyond, we quickly realized that this was easier said than done. So many dishes jumped at us. We knew we wanted to share something delicious and family friendly, something that our readership will prepare again and again this Yom Tov.
Renee shared that she had tasted the dish that is on the cover of the book, this incredible Pesach version of “Sesame” Chicken and that it would be a hit with adults and kids alike. So we went along with that, but also, decided to prepare it at our photoshoot and take step by step pictures to show you that it comes together relatively quickly. And also, so that we could taste it! And we did. We were amazed! Rivky, you are a culinary genius. This is the perfect chol hamoed supper, but it’s also festive enough to serve on Yom Tov.
It’s fun for kids, and is satisfyingly crispy for adults…Dip the chicken in the egg whites, fry it in the oil, and — poof! Watch the magic happen.
In a bag, combine nondairy milk, garlic, and red pepper flakes.
Add the chicken and marinate. 15-20 minutes at room temperature is perfect. This step will tenderize the chicken.
One bowl gets the potato starch, and in the second bowl you’ll whip the egg whites until soft peaks form.
Dredge marinated chicken in the potato starch.
Then coat with a thin layer of egg whites, scraping against the side of the bowl to remove excess. If your egg whites deflate and become liquidy, just whip them again. You can discard the remaining marinade.
We’re ready to fry.
We fried these in a regular frying pan with 3 inches of oil.
Work in batches so you don’t need to crowd the pan and make sure each piece is fully submerged.
Fry until golden and crispy! This should take about 2 minutes.
For the sauce, just whisk together all the ingredients.
Transfer to a large skillet; bring to a boil, stirring constantly, until sauce thickens.
Add the fried chicken to the sauce.
And toss to coat!
Serve warm and enjoy!
Sesame-Less Chicken
Ingredients
- 1 ½ lbs chicken cutlets, cubed
- ¼ cup nondairy milk
- 3 cloves garlic, crushed
- ⅕ tsp crushed red pepper flakes
- ¼ cup potato starch
- 2 eggs whites
- oil for frying
Sesame-less Sauce:
- ¼ cup coconut aminos
- ¼ cup Passover white vinegar
- ¼ cup dark brown sugar
- ¼ cup honey
- ¼ cup ketchup
- ⅓ cup water
- 1 scant tbsp potato starch
- 1 tsp garlic powder
- 2 tsp oil
Instructions
- In a large resealable bag, combine nondairy milk, garlic, and red pepper flakes. Add chicken. Marinate for 15-20 minutes at room temperature to tenderize the chicken.
- Place potato starch into a large bowl. In a second large bowl, whisk egg whites until soft peaks form.
- Dredge marinated chicken in the potato starch, then coat with a thin layer of egg whites, scraping against the side of the bowl to remove excess (see note). Discard remaining marinade.
- Heat 3 inches of oil over medium-high heat. Working in batches, add chicken, taking care not to crowd the pan and making sure each piece is fully submerged in oil. Fry for 2 minutes until golden.
- Transfer chicken to a paper towel-lined 9×13-inch pan.
- Prepare the sesame-less sauce: In a small bowl, whisk together sauce ingredients until smooth. Transfer to a large skillet; bring to a boil, stirring constantly, until sauce thickens. Add fried chicken; toss to coat. Serve warm.
Notes
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