Wednesday, May 19, 2010

NEW & improved sesame chicken!

Ok, for the last few months I have been tweaking the recipe for sesame chicken, and I think I finally got it down! I made this last week and it was super yummy. The big change to this recipe and the one before is not mixing the chicken, sauce & rice together in the wok [we found it would get too clumpy and sticky]. So here we go:

4 - 6 boneless skinless chicken breasts
vegetable oil, for frying
1 - 2 Tbl. sesame seeds

about 2 Tbl. soy sauce
1/4 c. water
1/2 c. chicken broth
3 Tbl. brown sugar
1/2 c. honey (it helps to microwave before and/or after)
1 Tbl. cornstarch
1/2 tsp. red pepper flakes
2 garlic cloves, minced
1 tsp. ground ginger

1/2 Tbl. onion salt [if you don't have this, use 1 Tbl. of the garlic salt]
1/2 Tbl. garlic salt
1/2 c. flour
1 1/2 tsp. baking powder

1. Whisk together sauce ingredients in a bowl, set aside.
2. Cut chicken into bite-sized pieces.
3. Combine batter ingredients in a small bowl; coat chicken with batter.
4. Heat oil in large skillet or wok.
5. Add coated chicken and fry until golden brown and cooked all the way through. You may need to add oil once or twice.
6. Meanwhile, thicken sauce over a small saucepan on medium high until it thickens & bubbles.
7. Pour sauce over chicken and rice in serving plate or bowl
8. Sprinkle sesame seeds over and enjoy.


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