Monday, April 28, 2014

Osaka Chicken

 The Mustard Seed is a popular Asian restaurant in Missoula.  This is my version of one of their most popular dishes. They sell bottles of the two sauces at some of the local markets around town but I didn't feel like shelling out $12-$14 for two bottles of sauce when I could just make it myself. 

Sauce 1
Ginger Dressing (Cooking sauce)
1/2 Cup Olive Oil
Juice of 1 Orange
2 Tablespoons Balsamic Vinegar
2 Tablespoons fresh Ginger
1 Tablespoon Soy Sauce (I use Bragg's Liquid Aminos)
1 Tablespoon Dijon Mustard
1 Tablespoon Honey
1-2 cloves Garlic
Combine all ingredients in a blender.

Sauce 2 
Osaka Sauce (Dipping sauce)
3 Tablespoons Soy Sauce (I use Bragg's Liquid Aminos)
Juice of 1 Lemon
2 Teaspoons Dry Mustard Powder
3 Tablespoons Honey
2 Tablespoons Sesame Oil
2 Tablespoons Rice Vinegar (I use Bragg's ACV)
1/3 Cup Olive Oil
Combine all ingredients in a blender.

1 1/2 to 2 lbs.chicken breast
Grapeseed oil or olive oil (grapeseed is better for cooking at high temperatures)
1 tablespoon or so of grated fresh Ginger
Juice of 1 small lemon
Zest of 1 small lemon
Salt (1/2 teaspoon or so)
2-3 Scallions, chopped (optional)

Chop up chicken into bite sized pieces and toss with ginger, lemon juice, lemon zest, and salt. Heat wok on the highest heat possible and add 3 T or so grapeseed oil.

 When the oil begins to smoke add seasoned chicken. Cook stirring frequently until chicken starts to brown.  

It is best to cook the chicken in small batches.  You want the temperature inside the pan to be high enough so that the chicken browns and sizzles instead of steaming in its own juices.   Cook a batch, then set aside.  Rinse, repeat until all chicken is cooked.  

Return cooked chicken to the pan and Sauce No. 1 (the Ginger Dressing) enough to coat the chicken lightly.  Add chopped scallions.  Heat through, but be careful to not overheat. 

Serve chicken with extra ginger dressing and the dipping sauce on the side.

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