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:

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

Directions Step-By-Step

1
PREP/PREPARE
2
THE SAUCE
3
Gather your ingredients.
4
In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
5
Chef’s Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
6
Chef'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.
7
THE CHICKEN
8
Gather your ingredients.
9
Take a medium bowl, and whisk together the egg and cornstarch.
10
Add the cut up chicken, and toss to evenly coat with the mixture.
11
Add the sesame oil to a skillet over medium-high heat.
12
When the oil begins to shimmer, add the chicken.
13
Chef’s Tip: Shake off any excess egg before placing into the pan.
14
Keep the pan active (stirring) while the chicken is cooking.
15
Cook until the chicken is cooked through and beginning to brown.
16
Add the reserved sauce to the skillet, and turn the heat down to medium low.
17
Continue to cook until the sauce thickens, about 6 to 8 minutes.
18
Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
19
Keep the faith, and keep cooking.

About this Recipe

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