Tonight is one of our favorites... sesame chicken. I'm Tess and tonight I will show
you how to make an extra crispy delicious sesame chicken dinner.
Stay tuned!
I have one pound of boneless skinless chicken thighs that are cut into about
one inch pieces. For the marinade I'm adding two tablespoons of soy sauce, one
tablespoon of rice vinegar, a pinch of salt a sprinkle of white pepper, one egg
white and one tablespoon of corn starch. Giving that a good mix, covering and
refrigerating for 30 minutes.
While the chicken is marinating I'm making the crispy coating and the sauce.
For the coating I have 3/4 cups of corn starch and you can use potato starch, 1/4
cup of flour and a pinch of salt and white pepper. Giving that a good mix.
This sauce is so good! I have 3/4 cups of water, 3 tablespoons
of soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of ketchup,
2 tablespoons of honey, 1 tablespoon of brown sugar, 2 teaspoons of sesame oil,
2 teaspoons of sesame seeds and 1 tablespoon of corn starch. Giving that a
good mix and setting to the side.
And I almost forgot! Four cloves of minced garlic. Giving that a good stir.
The chicken is done marinating and now I'm dredging in my coating mixture making
sure everything is coated well. I'm shaking off any excess coating.
I'm frying the chicken in 350 degrees Fahrenheit oil.
I'm frying the chicken in
two batches making sure not to overcrowd the pan.
I'm only going to fry the
chicken pieces for about two minutes or until they start to change color and
then I'm removing and letting them rest for a couple minutes. I'm frying the
chicken twice so we can get a nice extra crispy coating.
Once the chicken is done
cooking the first time I'm scooping out any excess coating tidbits
and letting the oil rise to 375 degrees Fahrenheit.
Now I'm placing back in all the chicken and refrying for another minute or until
they're nice and golden brown and crispy.
You can use any pan for this. Tonight I'm using my wok. I stirred my sauce one last
time and I'm pouring into my wok. I have my
heat on high to bring this up to a simmer. Stirring and the sauce will start
to thicken .Letting this simmer for one to two minutes so all the flavors
combine and the sauce becomes thick and sticky.
Now all my chicken goes back into the pan and giving it a good toss to coat
thoroughly with that delicious sticky sauce we just made.
Serving tonight with some steamed jasmine rice and you can also serve with
some broccoli. Garnishing with sesame seeds.
This has to be one of my all-time
classic favorites. I love the extra crispy coating and all the nooks and
crannies of the coating hold that thick sticky sesame sauce.
I hope you give the
sesame chicken a try and enjoy.
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Much Love!