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Ingredients:

8 - 12 each Chicken tenderloin strips, 1 1/2 oz. each
1 tsp. Soy sauce
1 tsp. Sesame oil
1 cup Flour
pinch Salt
2 - 3 twists Fresh ground black pepper
2 each Eggs
1 oz. Water
2 cups Panko crumbs
as needed Canola oil for frying
6 oz. Petite salad greens or Spring lettuce mix
1 1/2 cups Fresh green beans, cooked
as needed Chef Larry's Orange Sesame VinigretteVinaigrette (recipe follows)
as needed Chef Larry's Roasted Red Pepper Oil and Scallion Oil (recipes follow)
2/3 cup Cucumber, peeled, seeded, shaved
8 -12 each Tomato wedges
to garnish Scallion, minced

Saki Sauce Ingredients:

1/4 cup Tomato ketchup
4 tsp. Rice wine or Saki
4 tsp. Rice wine vinegar
4 tsp. Soy sauce
4 tsp. Worcestershire sauce
4 tsp. Sugar
4 tsp. Yellow mustard
1/4 tsp. Ground allspice
1/8 tsp. Ground clove
1 each Garlic clove, minced

Method:
Prepare Chef Larry's Orange Sesame Vinaigrette, Red Roasted Red Pepper and Scallion Oil per recipes, reserve. Prepare Saki Sauce sauce by combining ingredients in a bowl and mixing well. Reserve under refrigeration until service. Place chicken tenderloin strips in a bowl mix with soy sauce and sesame oil. Mix well, reserve. Combine eggs and water. Season flour with salt and pepper. Lightly dredge chicken temderloin strips in seasoned flour, dip in egg mixture and coat with Panko crumbs. Heat oil in a heavy deep-sided pan or skillet. Carefully fry chicken tenderloin strips until golden brown. Place on paper towels to drain. Place salad greens and green beans in a bowl. Season with salt and fresh gorund black pepper. Dress with Chef Larry's Orange Sesmae Vinaigrette and toss. Portion dressed greens onto serving plates. Garnish with tomato wedges and shaved cucumber. Top with crispy chicken tenderloins and drizzle with Saki Sauce. Garnish with minced scallions, Chef Larry's Scallion and Red Pepper Oils and serve.

Makes 4 servings

Chef Larry's Orange Sesame Vinaigrette

Ingredients:

1/4 cup Orange juice
1/2 tsp. Sesame oil
1/4 tsp. Garlic, minced
1/3 tsp. Fresh ginger, grated
1 tsp. Dijon mustard
2/3 tsp. Sugar
1/4 cup Rice wine vinegar
1/2 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method:
Combine orange juice, garlic, ginger, Dijon mustard, sugar and rice wine vinegar in a bowl and whisk. Gradually whisk in the olive and sesame oils. Season with salt and fresh ground black pepper. Reserve under refrigeration until service

Makes 1 cup

Chef Larry's Scallion Oil

Ingredients:

2/3 cup Scallions, rough chopped
1/4 cup (packed) Fresh parsley, steme removed
1 tsp. Garlic, minced
pinch Red chili flakes
2/3 cup Olive oil
to season Salt
to season Fresh ground black pepper

Method:
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup

Chef Larry’s Roasted Red Pepper Oil

Ingredients:

1/2 cup Roasted red bell pepper puree
3 each Garlic cloves
1/2 cup Olive oil
1 tsp. Rice Wine Vinegar or lemon juice
1 tsp. Lemon juice, fresh
to taste Salt
to taste Fresh ground black pepper

Method:
Combine ingredients in a blender or food processor. Puree until smooth. Season with salt and pepper, refrigerate until use.

Makes 1 cup