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ingredients

For Scallion Pancakes
2 cups all-purpose flour
1 cup hot water
¼ cup Kikkoman® Non-GMO Sesame Oil
1 ½ cups scallions, sliced thin
1 teaspoon salt

For Thai Chili Aioli
½ cup mayo
¼ cup Kikkoman® Thai Style Chili Sauce
1 tablespoon siracha

For Roasted Purple Sweet Potatoes
2 purple sweet potatoes (washed and diced into ½ inch cubes)
2 tablespoons olive oil
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ teaspoon salt

For Panko Sticky Chicken
6 each chicken Tenders
2 cups all-purpose Flour
2 cups Kikkoman® Panko Breadcrumbs
1 cup whole Milk
2 eggs
1/4 cup Kikkoman® Thai Style Chili Sauce
1 teaspoon onion Powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 cups canola oil (for frying)

For Pickled Fresno Chilis and Pear Slaw
2 Fresno chilis (julienne)
1 pear (peeled and julienne)
¼ cup Kikkoman® Rice Vinegar
2 tablespoons Kikkoman® Thai Style Chili Sauce
2 tablespoons water

For Optional Garnish
6 fried eggs
¼ cup sliced scallions

directions

For Scallion Pancakes

  1. In a mixing bowl combine flour, hot water and 2 Tbsp of Kikkoman sesame oil.
  2. Mix until completely incorporated. Place onto a clean work surface and knead for 5 minutes.
  3. Place into an oiled mixing bowl, cover with a damp towel and allow to rest for 1 hour.
  4. Sprinkle flour onto the work surface and place 2 oz of dough onto the surface.
  5. Using a rolling pin roll the dough out to a 6 inch round.
  6. Brush on some of the reserved sesame oil and sprinkle 2 Tbsp of scallions onto the dough.
  7. Roll up.
  8. Shape the rolled dough into a spiral.
  9. Using the rolling pin. Roll out the dough again into a 6 inch round.
  10. In a non stick skillet, place a small about of oil and cook the pan cake until it is golden brown on one side, over medium heat.
  11. Flip the pancake and repeat.
  12. Repeat this process until all the dough is used.

For Thai Chili Aioli

  1. Place all ingredients into a small bowl and mix. Set aside in cold storage until ready to use.

For Roasted Purple Sweet Potatoes

  1. Preheat the oven to 350 degrees.
  2. Place all ingredients onto a sheet pan and mix.
  3. Cook in the over until golden and tender, 20 minutes.

For Panko Sticky Chicken

  1. In a mixing bowl combine flour and spices and mix.
  2. In a second bowl combine milk, eggs and Thai Style Chili Sauce and mix.
  3. Place the panko into a third mixing bowl.
  4. Make sure the chicken tenders are dry.
  5. Dust the chicken in the seasoned flour.
  6. Dip into the egg wash.
  7. Coat in the panko.
  8. Place into the frying oil set to 350 degrees.
  9. Cook for 3 minutes.
  10. Place the cooked chicken onto a paper towel lined tray and reserve.

For Pickled Fresno Chilis and Pear Slaw

  1. Place rice vinegar, Thai Style Chili Sauce and water into a jar and mix.
  2. Add the remaining ingredients.
  3. Place in the refrigerator for 30 minutes prior to serving.

To Build

  1. Scallion Pancake
  2. 1 Tbsp Sweet Chili Aioli
  3. ¼ cup Roasted Purple Sweet Potatoes
  4. 1 Sticky Chicken Tender
  5. ¼ cup Pickled Fresno Chilis & Pears
  6. Top with a sunny side up egg* Optional
  7. Garnish with a sprinkle of sliced scallions *Optional
  8. Enjoy!

Recipe created in partnership with Chef Venecia Willis, Velvet Taco

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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