Friday, July 12, 2013
Sesame Chicken, Yes Please!
Since I just posted the Crab Rangoon recipe, I am now getting hungry for Chinese food. My husband and I love Sesame Chicken when it comes to our favorite Chinese takeout dish. I found an awesome recipe that has showed me the way to making a really rockin' Sesame Chicken dish. This Sesame Chicken is not as bready as a lot of the kind you get at the restaurants. It's still crunchy and the chicken comes out juicy and tender every time. I like to add a little depth of flavor by adding just a little bit of Sriracha to the sauce. For the wine, I just get those small single serving bottles since I don't need much and won't feel bad if I forget to drink the rest of the bottle of wine.
2-3 Chicken Breast Halves, cut into bite size pieces
1 Tbsp Light Soy Sauce (it tastes better than normal for some reason)
1 Tbsp Cooking Wine (I use a white wine)
1/2 Tbsp Sesame Oil
1 tsp Sugar
2 Tbsp Flour
1 Tbsp Rice Flour or Cornstarch
Salt and Pepper to Taste
3 Tbsp Sweet Chili Sauce
2 Tbsp Ketchup
1-2 Tbsp Honey (I usually do 2 to satisfy the sweet tooth)
1 Tbsp Oyster Sauce
2 Tbsp Light Soy Sauce (again, tastes better than regular)
1/4 C Water
Sriracha to Taste (optional)
Cooked Rice of Choice, enough for at least 2 large dishes
Toasted Sesame Seeds
Marinate Chicken with Light Soy Sauce, Wine, Sugar, Sesame Oil, Salt and Pepper. Let sit for at least 1 hour.
Mix Flour and Rice Flour (or Cornstarch) in separate bowl. Coat each piece of Chicken with flour mix. Prepare oil for frying. Fry Chicken in small batches on medium heat (about 375 degrees f). Chicken will be done when golden brown and floating to the top. Place chicken on paper towels to drain oil off. Set aside.
Drain all oil from the pan you used for frying. Mix in all sauce ingredients and bring up to a boil. Let the sauce thicken a bit. Take off heat and at chicken. Toss gently. Serve over hot cooked rice and top with sesame seeds.
This recipe was found on http://www.mykitchensnippets.com/2008/10/honey-sesame-chicken.html by Icook4fun. I just added some sriracha to make it better.