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Saturday, July 20, 2013

Sesame Chicken

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Ingredients

Marinade & Breading
3lbs - Chicken Thighs or Breasts
1/4 cup - Soy sauce
2 tsp - Sesame oil
2 TBS - Shaoxing Cooking Wine
2 TBS -Vegetable Oil
1/4 cup - Water
1/4 cup - All purpose flour
1/4 cup - Cornstarch
1 tsp -  Baking Soda
1 tsp - Baking powder

Sauce
2 cups - Chicken stock/broth
1 cup - Water
1/4 cup - White vinegar
1 cup - Sugar
1/4 cup - Soy Sauce
2 TBS - Sesame Oil
1 TBS - Chili Garlic Sauce
2 tsp - Granulated Garlic
1 TBS - Cornstarch + 2 TBS Water to make slurry

Directions
1. In a large bowl combine chicken with soy sauce, sesame oil, shaoxing wine, vegetable oil, water, flour, cornstarch, baking soda and baking powder.  Mix thoroughly and refrigerate 30 minutes to an hour.
2.  While the meat is marinating, combine all of the sauce ingredients in a sauce pan bring to a light boil for 5 minutes.
3. Combine water and cornstarch to make the slurry and stir into the sauce until thickened. Set aside.
4.  Deep fry small batches of chicken in 350ยบ oil for 3 minutes or until cooked thoroughly and golden brown.
5. When ready to serve, toss chicken pieces in the hot sauce to coat thoroughly.  (add broccoli if desired)

Enjoy over hot white rice!


11 comments:

  1. thanks for making this receipt easy and quickly to make... just have a Question

    ... the seeds shown in the chicken and the end of the video... wat seeds are those?

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    Replies
    1. Thank you Mayra!! They are toasted sesame seeds.

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  2. Where can you find the chili paste?

    ReplyDelete
    Replies
    1. It will be in your International aisle of the grocery store. Almost all stores sell it, but if you cannot find it you can try an Asian market or online. Here's what it is - http://www.huyfong.com/no_frames/product.htm

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    2. Could you use sriracha as a sub or would it be different?

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    3. Yes, actually sriracha and the chili garlic sauce are the same only sriracha is blended smooth. Hope you enjoy!
      Larry

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  3. Whenever I marinade the chicken by following the recipe. The batter turns out really thick and it turns out tasting bitter. I'm not sure if I'm using thick enough pieces of chicken or what.

    Also, is it alright to sub sherry for the shaoxing wine? No stores around my area carry it.

    ReplyDelete
    Replies
    1. 'Biitter' tasting batter usually means too much baking soda or baking powder has been used throwing off the pH of the batter. The size of the chicken pieces should not make a difference. Try using less baking soda and see if that helps.

      YES, Sherry is a perfect substitute for the shaoxing wine. Just not cooking Sherry, which is full of salt.

      Thanks! Hope this helps!
      Larry

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    2. Very helpful! Thank you for the quick response. I'll have another go at it next week.

      I actually bought the cooking sherry by accident. Still learning the basics of cooking haha.

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  4. This comment has been removed by a blog administrator.

    ReplyDelete