Chicken Negimaki With Spicy Red Pepper Dipping Sauce

Directions

1. * Note: Black sesame seeds are available at Asian markets and some specialty foods shops and supermarkets.
2. To make Negimaki: Remove "tenders" from chicken, if necessary. Lb. breast halves 1/2-inch thick between 2 sheets of plastic wrap.
3. On a work surface arrange 1 breast half, smooth-side down, with a long side facing you and put 1 scallion (or possibly 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
4. Mince garlic and in a shallow baking dish just large sufficient to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add in rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hrs and up to 1 day.
5. To make Red Pepper Dipping Sauce: Coarsely chop bell pepper and in a blender puree with white vinegar. Transfer mix to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste. Simmer sauce 5 min and cold. Sauce may be made 1 week ahead and chilled in an airtight container.
6. Spread sesame seeds on a sheet of waxed paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 Tbsp. vegetable oil over moderate heat till warm but not smoking and cook negimaki in 2 batches, turning them occasionally, till cooked through, about 10 min, adding remaining Tbsp. vegetable oil to skillet as necessary.
7. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
8. Push skewers through sesame seed-coated edge of slices. Serve negimaki hot or possibly at room temperature with dipping sauce.
9. This recipe yields 65 hors d'oeuvres.
10. Yield: 65 hors d'oeuvres