Hickory Smoked Sesame Chicken with a Sweet Sesame Espuma​

Directions

1. Finely chop 2 cups of green onion stalks and add to a dehydrator on low.​
2. Pull after 8 hrs and dried chopped stalks to a spice grinder and blend until it builds a fine powder.​
3. Preheat the smoker to 165 degrees Fahrenheit.​
4. Once at temp, add hickory chips to the base of the smoker and allow them to start cooking.​
5. Lightly roast 2 ¼ cups White Sesame seeds at low until golden brown. ​
6. Take 1 cup of roasted sesame seeds and blend on low in a food processor until clumpy.​
7. Slowly drizzle in 1 cup Kikkoman® Toasted Sesame oil until thickened and smooth.​
8. Once at a thick yet smooth consistency, add ½ cup of the sesame paste, olive oil, yuzu juice, warm water, Xantham gum, and sweet chickpeas to a bullet blender and blend all ingredients until a consistent, almost velvety paste forms.​
9. Add your paste to an ISI whipped cream dispenser and double charge the dispenser with sesame base inside. ​
10. Hold the Dispenser cold until plate up.​
11. Take the whole chicken and after breaking off the top wing segments and the leg quarters with a sharp fillet knife, leave the skin on and cut up under the breasts.​
12. Pass both the wishbone and fat under the breast when removing the breast, making sure to leave on the lower wing segments attached to the top of the breast.​
13. Trim the bone of all impurities to leave a matte white bone poking out of the breast. ​
14. Fill a small saute pan with 5 tbsp of brown butter and Kikkoman® Sesame Oil. Bring up to a medium high heat and add chicken breasts skin side down. Once the chicken seared, pull to rest.​
15. Once a golden brown color starts to form along the skin of the breast, flip and continue to heat other side until golden brown as well.​
16. In a medium saucepan, add all Sesame Glaze ingredients—including 1 cup of the roasted sesame seeds, but reserving the warm water and potato starch.​
17. In a small bowl, add your potato starch and warm water and mix until smooth. Set aside while sesame glaze cooks.​
18. Bring your sesame glaze to a simmer and hold until sugar dissolves. Keep at a simmer and add in your potato starch.​
19. Cover your chicken with the sesame glaze and place in the smoker for 20 minutes. ​
20. Pull the sesame glazed chicken from the smoker and cut down the middle of the breast. ​
21. When plating add your foam to the plate and sprinkle your green onion powder on top. ​
22. Lay the sliced glazed chicken down next to the foam and add roasted sesame seeds across the top.