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["*Available at Asian markets and some specialty foods shops and supermarkets.", "To make negimaki: Remove ""tenders"" from chicken, if necessary.", "Pound breast halves 1/2-inch thick between 2 sheets of plastic wrap.", "On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 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.", "Mince garlic and in a shallow baking dish just large enough to hold rolls in 1 layer stir together garlic, soy sauce, rice vinegar, and sesame oil.", "Add rolls, turning them to coat.", "Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.", "To make sauce: Coarsely chop bell pepper and in a blender puree with white vinegar.", "Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt, to taste.", "Simmer sauce 5 minutes and cool.", "Sauce may be made 1 week ahead and chilled in an airtight container.", "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 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary.", "Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.", "Push skewers through sesame seed--coated edge of slices.", "Serve negimaki warm or at room temperature with dipping sauce."]
