chinese - sesame chicken
(3 ratings)
Sesame chicken is my favorite Chinese poultry dish. I love the sweet, salty and spicy flavor and texture of the tender chicken with its nice crust and the crunch from the sesame seeds and the sweet sauce. This recipe is courtesy of http://feastasia.casaveneracion.com/chinese-sesame-chicken/ Posted for play in Culinary Quest.
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(3 ratings)
yield
4 serving(s)
prep time
20 Min
cook time
15 Min
method
Pan Fry
Ingredients For chinese - sesame chicken
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for the dish:
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8chicken thigh fillets (skin on or off, cut into strips 1/2 inch wide and 2 inches long)
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2 cvegetable cooking oil
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for the marinade:
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1 Tbspsoy sauce
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1 Tbspsalt
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1 Tbspoyster sauce
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1 tspgrated garlic
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1/2 tspgrated ginger
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1/2 tspblack pepper
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1 tspsesame seed oil
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for the batter:
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3/4tapioca or corn starch
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1egg white, beaten
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1/4 tspsalt
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1 tspbaking powder
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for the sauce:
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1/4 choney
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1/8 crice wine
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2 tspsoy sauce
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2 Tbspoyster sauce
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1bird’s eye chili, finely chopped (or use chili sauce or flakes)
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1/2 tspgrated garlic
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1/2 Tbspgrated ginger
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drizzle of sesame seed oil
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2 Tbsptoasted sesame seeds
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finally sliced green onions, garnish, optional
How To Make chinese - sesame chicken
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1Wipe the chicken strips dry with paper towels
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2Place the chicken strips in a bowl.
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3Add all the marinating ingredients, mix, cover and leave in the fridge for at least 30 minutes.
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4For the Sauce:
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5Put all the sauce ingredients, except the sesame seed oil, in a small sauce pan.
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6Boil, lower the heat to medium and cook gently until thickened, about five minutes.
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7Taste, adjust the seasonings, if needed.
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8Drizzle in the sesame seed oil and stir and set aside.
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9Make the batter by mixing together all the batter ingredients.
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10Pour in enough water, tablespoonful by tablespoonful, so that the batter takes on the consistency of pancake batter.
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11Heat the oil in a wok or frying pan.
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12To test if the oil is hot enough, pour in half a teaspoonful of the batter into the oil. If the batter does not float within ten seconds, the oil isn’t hot enough. If the batter burns within a few seconds, the oil is too hot.
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13Dip each chicken strip in the batter and fry. Do this in batches, seven to twelve pieces per batch depending on the diameter of your pan, so that they don’t bump into each other and to make sure that the temperature of the oil does not drop too much.
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14The chicken strips should cook in about three to four minutes, at which time, the batter should be lightly browned.
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15For even browning, turn the chicken pieces over after the first two minutes.
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16Scoop out the chicken strips as they cook and drain on a stack of paper towels.
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17Fry the next batch,until all the chicken strips are done.
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18Pour off the cooking oil from the wok or frying pan.
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19Wipe the pan with kitchen paper if brown bits are stuck at the bottom.
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20Pour the sauce into the pan and reheat gently.
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21Turn off the heat.
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22Dump the chicken strips into the sauce, followed by the sesame seeds, and toss quickly to coat each piece with sauce and sesame seeds.
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23To serve place on a platter and sprinkle with scallions.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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