Oven-Fried Sesame Chicken with a Tarragon Sauce

Name: Oven-Fried Sesame Chicken with a Tarragon Sauce
Cuisine: Israeli
Ingredients: 5 tablespoons freshly squeezed lemon juice; 1 × 1.4-1.6 kg (3-3½ lb) chicken cut into 6 pieces, or 6 boneless breast portions, skinned if preferred; 1 × 1.4-1.6 kg (3-3½ lb) chicken cut into 6 pieces, or 6 boneless breast portions, skinned if preferred; 125 g (4 oz) dry breadcrumbs or matzah meal; 125 g (4 oz) dry breadcrumbs or matzah meal; 1 large egg; 1 tablespoon dark sesame oil; 20 grinds black pepper; ½ teaspoon sea salt; 1 tablespoon dried mixed herbs or herbes de Provence; 1 tablespoon dried mixed herbs or herbes de Provence; zest of 1 lemon, finely grated; 75 g (3 oz) sesame seeds; ½ teaspoon paprika; 2 shallots, peeled and finely chopped, or the finely chopped whites of 4 large spring onions; 2 shallots, peeled and finely chopped, or the finely chopped whites of 4 large spring onions; 2 tablespoons margarine or sunflower oil; 2 tablespoons margarine or sunflower oil; 3 tablespoons medium dry sherry (optional); 150 ml (5 fl oz) dry white wine or vermouth; 150 ml (5 fl oz) dry white wine or vermouth; 2 teaspoons cornflour mixed to a thin liquid with a little wine or chicken stock; 2 teaspoons cornflour mixed to a thin liquid with a little wine or chicken stock; 2 teaspoons cornflour mixed to a thin liquid with a little wine or chicken stock; 1 teaspoon Dijon mustard; good pinch of nutmeg; good pinch of white pepper; 1 large egg yolk; 6 small sprigs fresh tarragon

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

These crunchy portions of chicken are coated with a mixture of breadcrumbs, sesame seeds and herbs. They’re as crisp as if they had been deep-fried but are cooked with only 50 ml (2 fl oz) of oil. They make excellent freezer fillers as they can be frozen ready-coated but raw, or cooked. The chicken is equally delicious hot or cold.

Ingredients

5 tablespoons freshly squeezed lemon juice
½ teaspoon sea salt
1 × 1.4-1.6

Asia
Israel
Main course

Method

One hour before cooking, put the lemon juice and ½ teaspoon salt into a flat dish, turn the chicken pieces in it, then leave to marinate. Turn once or twice during the hour.

Preheat the oven to 200°C (400°F/Gas 6). If the breadcrumbs or matzah meal are very pale, spread