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Golden Sesame Chicken With Ginger Dressing

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“Not something you would ever find in a fast food restaurant, these chickies pack a punch of flavor, and are very pretty too, on their bed of fresh spinach. For couth guests only! ;-) Note: I get the greatest grated ginger (how's that for alliteration?) by freezing the ginger root first and then grating it on a Microplane zester.”
1hr 35mins

Ingredients Nutrition

  • Marinade
  • 3 large egg whites (sometimes I just use two eggs)
  • 14 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 scallion, finely chopped
  • 1 lb raw chicken breast (cut into bite-size pieces, but you can make them larger if you want, I'm not going to force you)
  • Ginger Dressing
  • 2 tablespoons grated fresh ginger
  • 14 cup soy sauce
  • 2 tablespoons dry sherry (drinking, not cooking)
  • 1 teaspoon chopped fresh garlic
  • 1 teaspoon sesame oil
  • 12 teaspoon red chili pepper flakes
  • 2 scallions, finely chopped
  • 1 lemon, juice of (about 2 tablespoons)
  • 1 orange, juice of (about 1/4 cup)
  • Sesame Coating
  • 4 tablespoons sesame seeds, mixed with 4 tablespoons black sesame seeds (don't drive yourself crazy getting the black seeds, just double the white ones)
  • 14 cup canola oil
  • 1 lb fresh spinach, washed, dried, and stems removed


  1. Prepare the marinade first:.
  2. Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
  3. Add the chicken and marinate, refrigerated, 30 to 40 minutes.
  4. Meanwhile, prepare the Ginger Dressing:.
  5. Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
  6. Reduce the heat and simmer 5 minutes.
  7. Remove from the heat and set aside while preparing the chicken.
  8. Sesame coating:.
  9. Mix the two types of seeds together. That's it.
  10. Cooking the chicken:.
  11. Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
  12. Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
  13. This would be a good time to start preheating your oven to 350 degrees F.
  14. Heat the canola oil in a heavy pan.
  15. Saute chicken on each side until crispy on the outside. Use tongs to turn them.
  16. Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
  17. Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
  18. You can thank me later.

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