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1 Tbsp Black Sesame Seeds
1 Tbsp Tamari
1 Tbsp Toasted Sesame Oil
1 Tbsp Unsalted Butter
1 Tbsp White Sesame Seeds
1 bottle Orange Crush Hot Sauce or Hot Sauce of your choice
1 handful Microgreens
1 lb Chicken Drumsticks
2 Persian (or other thin skinned) Cucumbers
2 Tbsp Oil (we recommend Sunflower)
2 Tbsp Rice Wine Vinegar
4 oz Sea Beans
Pepper to taste
Salt to taste
¼ tsp Cayenne Pepper
½ tsp Sugar
Preheat oven to 400 degrees.
Coat chicken in oil and season with salt and pepper. Place drumsticks on a rimmed baking sheet and bake until cooked through, about 40 to 45 minutes. Skin should be crispy. While they’re baking, make the salad and cheese and buffalo sauces.
Slice the cucumbers thinly. A mandoline works best. Combine the rice wine vinegar, toasted sesame oil, tamari, black and white sesame seeds and sugar in a medium bowl and whisk. Add the sea beans and cucumber. Place in the refrigerator to marinate for at least 30 minutes.
In a medium bowl, mix melted, unsalted butter with the cayenne pepper and salt and pepper to taste. Let the mixture stand for 5 minutes. Whisk in the hot sauce. If the sauce is ready before the chicken, make sure to keep warm.
Coat baked chicken in buffalo sauce. Top with sea bean salad with microgreens and serve chilled.
