Saturday, March 10, 2012

Sesame Chicken Recipe

I'm always amazed when any Chinese food recipe turns out anything like it ought to. Most of the recipes I've found end up being simply meat and vegetables covered in soy sauce posing as the delicious concoctions I devour lustily at the Golden Plate II (the best Chinese restaurant in the world, or at least in Denver).

I have nothing against stir fry, but dang it, stir fry is not kung pao! And adding minced garlic to stir fry does not make chicken in garlic sauce!

This recipe though? This is legit sesame chicken. Well, I don't know if it's made like this in China, but I mean American-Chinese-Restaurant-legit. It's magical and amazing. It will delight your taste buds and impress your friends or significant other pretty dang thoroughly. And, surprisingly, it doesn't require any super expensive or obscure ingredients. Sesame oil is about as exotic as this thing gets. So, give it a go!


Sesame Chicken for Two


Ingredients:
(for the crispy chicken/marinade)
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons soysauce
1 tablespoon dry sherry (cooking wine)
2 tablespoons water
1 tablespoon sesame oil
2 Chicken breasts

Plus vegetable or peanut oil for frying

(for the sauce)

1/2 cup chicken broth/stock
1/3 cup sugar
1 tablespoon white vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon sriracha sauce (or 1/2 tsp. chili paste)
1 clove garlic, minced (or, 1 teaspoon garlic powder)
2 tablespoons cornstarch mixed with 1/4 cup water
Plus sesame seeds for sprinkling

Directions:
In a mixing bowl, whisk together all marinade ingredients except chicken until well blended. Cut up chicken into strips, add to mixture, and set aside for about 20 minutes. Put 2-3" oil in a non-coated pot and heat to medium high. Fry chicken strips in batches, cooking until golden brown on the outside and no longer pink inside. Let drain on a paper towel while you make the sauce.

In a small sauce pan, bring all sauce ingredients except cornstarch and water mixture to a boil over medium heat, stirring occasionally. The sauce will be thin. This is OK. Once it begins boiling, add cornstarch mixture and stir constantly until the sauce clears and becomes gelatinous (about 1-2 minutes). Remove from heat.

Toss crispy chicken in sauce, sprinkle with sesame seeds and crushed red pepper (if you like yours a bit spicy), and serve with rice and perhaps some broccoli.

3 comments:

  1. Hi Charlie,
    I think this Sesame Chicken is meant for me since you posted it on my Birthday. I think I'll try it out next week when hubby returns from Germany.
    Oh and by the way , is the Sriracha sauce easily found?
    Thanks for the recipe.
    Annabelle ; )

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  2. Hi Annabelle! Happy birthday!

    Sriracha has become hugely popular among spicy food enthusiasts -- it's the bottle they have on all the Noodles & Company tables for instance. Here's a picture of it: http://en.wikipedia.org/wiki/Sriracha_sauce_%28Huy_Fong_Foods%29 But, of course, if you can't find it, any chili paste or sauce will do. You can find them near the soy sauce in your grocery store! Let me know how your dinner turns out!

    Charlie

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  3. wow, this sounds amazing, I found you through paint party friday but was curious and stopped to browse,

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