Sesame chicken and sautéed kale with miso tahini cream

• Meat

  • 500 g Chicken breast, skinless

• Produce

  • 3 Garlic cloves
  • 1 bunch Kale

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Jasmine rice and soy sauce
  • 1 tbsp Lemon juice
  • 60 ml Tahini

• Baking & Spices

  • 1 Plain flour
  • 3/4 cup Sesame seeds

• Oils & Vinegars

  • 1 Grapeseed oil
  • 3 drops Sesame oil

• Bread & Baked Goods

  • 1 1/2 cups Panko breadcrumbs

• Dairy

  • 1 tbsp Milk
  • 1 Tahini miso cream

• Liquids

  • 80 ml Water

• Other

  • 1½ tbsp shiro (white miso

Found on nonnascooking.com

Description

Directions

• For the tahini miso cream, process all the ingredients in a small food processor until smooth. If refrigerating before using, you may need to thin it out with a little warm water.
• In a bowl, lightly beat the eggs with the milk. Combine the breadcrumbs and sesame seeds in a separate bowl. Place the flour in a third bowl. Dust the chicken slices in the flour, then dip into the egg mixture, and then coat both sides with the breadcrumb mixture, pressing down firmly on the chicken to even out the thickness and to ensure the crumbs adhere.
• Pour enough oil into a large heavy-based saucepan to come 1 cm up the side and heat on medium-high. Cook the chicken, in batches, seasoning as you go, until golden and crisp on both sides. Drain on paper towel and set aside.
• Heat 1 tbsp oil in a wok or frying pan over medium heat. Add the sliced garlic and cook until light golden, then add the kale and sauté for 3-4 minutes or until wilted and tender. Season to taste.
• Serve the sesame chicken with the tahini miso cream, sautéed kale, steamed rice and soy sauce.
• Styling by Jerrie-Joy Redman-Lloyd