Cold Weather Comfort Food: Sesame Chicken

Andy Anderson !

By
@ThePretentiousWichitaChef

I do love good Chinese take away; however, I now always sure what I’m getting. For example, many Asian restaurants use MSG and I am not a big fan of that particular ingredient.

So, I decided to make my own. The chicken was pretty straightforward, but it took six attempts at the sauce before I got it to where I was happy. If you’ve prepped your ingredients, this dish will come together in a quick 20 minutes.

If made as per instructions this dish has a nice warm lingering heat to it...

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

PLAN/PURCHASE

THE SAUCE

1/4 c
dark brown sugar, packed
2.5 - 3 Tbsp
flour, all purpose variety
2 c
chicken stock, not broth
1/4 c
white rice or sushi vinegar
2 Tbsp
tamari sauce
2 Tbsp
sesame oil
2 tsp
chili paste
2 clove
garlic, minced
2 Tbsp
toasted sesame seeds
1/4 tsp
crushed red pepper flakes (for heat) optional

THE CHICKEN

1 large
egg
2 Tbsp
cornstarch
2 medium
chicken breasts cut into bite-sized pieces, about 1 pound
2 Tbsp
sesame oil

Step-By-Step

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1PREP/PREPARE

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2THE SAUCE

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3Gather your ingredients.

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4In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.

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5Chef’s Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.

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6Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.

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7THE CHICKEN

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8Gather your ingredients.

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9Take a medium bowl, and whisk together the egg and cornstarch.

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10Add the cut up chicken, and toss to evenly coat with the mixture.

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11Add the sesame oil to a skillet over medium-high heat.

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12When the oil begins to shimmer, add the chicken.

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13Chef’s Tip: Shake off any excess egg before placing into the pan.

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14Keep the pan active (stirring) while the chicken is cooking.

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15Cook until the chicken is cooked through and beginning to brown.

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16Add the reserved sauce to the skillet, and turn the heat down to medium low.

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17Continue to cook until the sauce thickens, about 6 to 8 minutes.

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18Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Heirloom