cold weather comfort food: sesame chicken

Name: Cold Weather Comfort Food: Sesame Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Asian
Ingredients: ## PLAN/PURCHASE; ## THE SAUCE; 1/4 cup(s) dark brown sugar, packed; 2.5 - 3 tablespoon(s) flour, all purpose variety; 2 cup(s) chicken stock, not broth; 1/4 cup(s) white rice or sushi vinegar; 2 tablespoon(s) tamari sauce; 2 tablespoon(s) sesame oil; 2 teaspoon(s) chili paste; 2 clove(s) garlic, minced; 2 tablespoon(s) toasted sesame seeds; 1/4 teaspoon(s) crushed red pepper flakes (for heat) optional; ## THE CHICKEN; 1 large egg; 2 tablespoon(s) cornstarch; 2 medium chicken breasts cut into bite-sized pieces, about 1 pound; 2 tablespoon(s) sesame oil

45 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on Oct 7, 2015

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.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

PLAN/PURCHASE
THE SAUCE
1/4 cup dark brown sugar, packed
2.5 - 3 tablespoons flour, all purpose variety
2 cups chicken stock, not broth
1/4 cup white rice or sushi vinegar
2 tablespoons tamari sauce
2 tablespoons sesame oil
2 teaspoons chili paste
2 cloves garlic, minced
2 tablespoons toasted sesame seeds
1/4 teaspoon crushed red pepper flakes (for heat) optional
THE CHICKEN
1 large egg
2 tablespoons cornstarch
2 medium chicken breasts cut into bite-sized pieces, about 1 pound
2 tablespoons sesame oil

How To Make cold weather comfort food: sesame chicken

Step 1

PREP/PREPARE

Step 2

THE SAUCE
Step 3

Gather your ingredients.
Step 4

In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
Step 5

Chef’s Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
Step 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.
Step 7

THE CHICKEN
Step 8

Gather your ingredients.
Step 9

Take a medium bowl, and whisk together the egg and cornstarch.
Step 10

Add the cut up chicken, and toss to evenly coat with the mixture.
Step 11

Add the sesame oil to a skillet over medium-high heat.
Step 12

When the oil begins to shimmer, add the chicken.
Step 13

Chef’s Tip: Shake off any excess egg before placing into the pan.
Step 14

Keep the pan active (stirring) while the chicken is cooking.
Step 15

Cook until the chicken is cooked through and beginning to brown.
Step 16

Add the reserved sauce to the skillet, and turn the heat down to medium low.
Step 17

Continue to cook until the sauce thickens, about 6 to 8 minutes.
Step 18

Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
Step 19

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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