I love Asian food; however, I’m not that fond of the take away variety that I get from my local Chinese restaurant. You know what I mean… the kind in the little white boxes.
Every chance I get I try to make take away foods at home. This is an excellent chicken recipe that’s relatively easy to make, and tastes miles above anything in a box.
So you ready… Let’s get into the kitchen.
6Dredge chicken in the flour/cayenne mixture, until thoroughly coated.
7Dip each piece into the buttermilk.
8Dredge a second time in the flour/cayenne mixture, until thoroughly coated.
9Chef's Tip: On this second dredge through the flour/cayenne mixture, pat as much flour as you can onto the chicken bits, and then let them rest for a few minutes while you get the oil up to temperature.
10Heat the oil in a large skillet over medium high heat, until it begins to shimmer.
11Chef's Tip: Choose a pan size that gives you about a 1/2-inch depth to the oil.
12Add the chicken in batches to the skillet, just a few at a time.
13Chef's Tip: Don't overcrowd the pan... or the chicken won't crisp properly.
14Cook until golden and crispy, about 2 minutes per side.
15Transfer to a paper towel-lined plate.
17Gather your ingredients
18In a small bowl, combine arrowroot or cornstarch and 1 tablespoon water, and then set aside.
19Chef's Note: Why Arrowroot? Well, arrowroot has basically the same thickening properties of cornstarch, and some of my clients (and guests) are allergic to corn products.
20Combine the remainder of the sauce ingredients in a small saucepan (except the sesame seeds) over medium heat, and bring to a simmer.
21Chef's Tip: A light simmer is all you need for this sauce... any more and it will change the the taste to bitter. I hate it when that happens.
22Stir in the arrowroot, or cornstarch mixture until slightly thickened, about 2-3 minutes.
23Dredge the chicken bits in the sauce.
24Place the chicken on a bed of white rice, and sprinkle with the sesame seeds. Enjoy.
25Chef's Tip: If you cut the chicken into 1-inch bites, five pieces (along with about 1/2 cup rice) should be enough for each each guest.