chinese - sesame chicken
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.
prep time
20 Min
cook time
15 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- - for the dish:
- 8 - chicken thigh fillets (skin on or off, cut into strips 1/2 inch wide and 2 inches long)
- 2 cups vegetable cooking oil
- - for the marinade:
- 1 tablespoon soy sauce
- 1 tablespoon salt
- 1 tablespoon oyster sauce
- 1 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 1/2 teaspoon black pepper
- 1 teaspoon sesame seed oil
- - for the batter:
- 3/4 - tapioca or corn starch
- 1 - egg white, beaten
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- - for the sauce:
- 1/4 cup honey
- 1/8 cup rice wine
- 2 teaspoons soy sauce
- 2 tablespoons oyster sauce
- 1 - bird’s eye chili, finely chopped (or use chili sauce or flakes)
- 1/2 teaspoon grated garlic
- 1/2 tablespoon grated ginger
- - drizzle of sesame seed oil
- 2 tablespoons toasted sesame seeds
- - finally sliced green onions, garnish, optional
How To Make chinese - sesame chicken
-
Step 1Wipe the chicken strips dry with paper towels
-
Step 2Place the chicken strips in a bowl.
-
Step 3Add all the marinating ingredients, mix, cover and leave in the fridge for at least 30 minutes.
-
Step 4For the Sauce:
-
Step 5Put all the sauce ingredients, except the sesame seed oil, in a small sauce pan.
-
Step 6Boil, lower the heat to medium and cook gently until thickened, about five minutes.
-
Step 7Taste, adjust the seasonings, if needed.
-
Step 8Drizzle in the sesame seed oil and stir and set aside.
-
Step 9Make the batter by mixing together all the batter ingredients.
-
Step 10Pour in enough water, tablespoonful by tablespoonful, so that the batter takes on the consistency of pancake batter.
-
Step 11Heat the oil in a wok or frying pan.
-
Step 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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Step 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.
-
Step 14The chicken strips should cook in about three to four minutes, at which time, the batter should be lightly browned.
-
Step 15For even browning, turn the chicken pieces over after the first two minutes.
-
Step 16Scoop out the chicken strips as they cook and drain on a stack of paper towels.
-
Step 17Fry the next batch,until all the chicken strips are done.
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Step 18Pour off the cooking oil from the wok or frying pan.
-
Step 19Wipe the pan with kitchen paper if brown bits are stuck at the bottom.
-
Step 20Pour the sauce into the pan and reheat gently.
-
Step 21Turn off the heat.
-
Step 22Dump the chicken strips into the sauce, followed by the sesame seeds, and toss quickly to coat each piece with sauce and sesame seeds.
-
Step 23To serve place on a platter and sprinkle with scallions.
- 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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