For the Lovers of Chicken Osaka

I was emailing back and forth with one of my friends and some how we got on the subject of the Chicken Osaka at The Mustard Seed/Noodle Express, she's pregnant so maybe she brought it up.  :) Anyways,  I told her I was now craving it and she promptly emailed me a recipe for it that she had.   She hadn't tried it yet so wasn't able to give me her opinion of the recipe, but I thought I'd give it a whirl anyways.  WOWZA!!! It's some tasty stuff.  Don't let all the ingredients and steps scare you away. It's really easy and so worth it!

Chicken Osaka

Step 1: Make Ginger Dressing

1 cup vegetable oil
2 1/2 tablespoons ginger root, minced and peeled
1/2 rib celery, chopped
1/2 teaspoon sugar
1/4 cup sesame seeds, toasted
1/8 teaspoon celery seed
1/2 teaspoon ketchup
Pinch white pepper
1/4 cup chopped onion
1/3 cup soy sauce
1/3 cup distilled white vinegar

Using a blender, combine all ingredients except the soy sauce and vinegar. Blend for 30 seconds. Then add the soy sauce and vinegar and blend for 30 more seconds. Store in the refrigerator for up to a month.

Step 2: Cook the chicken

1 1/2 pounds chicken, cut into bite-size pieces
3 tablespoons vegetable oil
2 to 3 slices fresh ginger, minced
½ lemon, juiced and zested

Chop up your chicken into bite sized pieces. Heat up your wok or if you do not have a wok use a deep pan. Add your 3 Tablespoons of vegetable oil. When the oil just starts to smoke add chicken, lemon juice, zest and ginger. Get the chicken slightly browned then add the Ginger Dressing just enough to coat. Heat through. *You can add more ginger dressing if you like, just don't overheat or sauce will break*

Step 3: Make the mustard dipping sauce

3 tablespoons Kikkoman soy sauce
1/2 cup fresh lemon juice
2 tablespoons Coleman’s Mustard (Its a powder, I used regular mustard powder)
3 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons white vinegar
1/3 cup vegetable oil

To make the dipping sauce, blend all ingredients until smooth. Pour sauce into small bowl and serve with chicken, steamed rice ( this is great with brown rice), and veggie slaw.   Dip or pour over meal.

Step 4: Asian Veggie Slaw

1 Cucumber, cut in half lengthwise and sliced thin

4 Cups of shredded green cabbage

1 carrot shredded (or use a cabbage mix with carrot)

4 Celery stalks thinly sliced 

Mix together in bowl and add 1/4-1/2 cup of ginger dressing to taste to coat slaw.   Add to bowl with rice and chicken. ( I LOVE to put TONS of slaw on mine for crunch!)