Sesame Chicken

Sesame Chicken

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicken breast meat - cubed
  • 1 cup chicken broth
  • 1 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste
  • 1 clove garlic, minced
  • ¼ cup cornstarch
  • ½ cup water
  • 1 quart olive oil for frying
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Sesame Chicken
 
Author:
Recipe type: Main
Cuisine: Asian
 
Ingredients
  • 3 boneless chicken breasts (about 1½ pounds total)
  • For the marinade/batter:
  • 6 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon kosher salt
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • For the sauce:
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste (recommended: Sambal Oelek)
  • 2 cups low-sodium chicken broth
  • ¼ cup cornstarch
  • 2 tablespoons sherry vinegar
  • ½ cup sugar
  • 2 tablespoons soy sauce
  • Peanut oil, for deep-frying
  • Salt
  • 3 tablespoons toasted sesame seeds, for garnish
  • 2 to 3 tablespoons finely chopped scallions, for garnish
  • 5 to 6 cilantro sprigs, for garnish
Instructions
  1. Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
  2. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  3. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
  4. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

 

Sesame Chicken was last modified: June 30th, 2014 by Chef