Saturday, January 28, 2012

Sesame Chicken


I'm sure I've said it before but Chinese Food, or more appropriately American Chinese food is something that we love in my family so we eat a LOT of it.  Is it healthy? Probably not since a lot of it is fried, but it sure is GOOD.  Recently my husband found a recipe for Sesame Chicken (he's on a new recipe every night kick if you remember from the Pan-Roasted Salmon post), he's been dying to try it, but car problems be willing, we weren't able to get to the store to buy the few missing ingredients that we didn't have on hand, (sherry wine and Chinese 5 spice).  So I found out that my grocery store does not have regular sherry wine, and as I've stated before I HATE using cooking wine, its LOADED in sodium (salt); but in this case I have to give in because a trip to another store was just out of the question.  I also found that the Asian and spice sections did not have Chinese 5 spice, luckily though I did find a recipe so that I can make my own at home! (recipe precedes this post).
So now that we (sort-of) have all the ingredients we made this Sesame Chicken for dinner tonight and I must say it is YUMMY!  We served it over Jasmine Rice.

Sesame Chicken

Ingredients
Sauce
1/4 cup honey
1/4 cup soy sauce
1/3 cup chicken broth
1-2 tablespoon sesame oil, to taste
1 teaspoon ground ginger
1/2 tablespoon chopped garlic
1/2 tablespoon brown sugar
1 dash red chili pepper flakes
2 teaspoons cornstarch
1/4 cup water

Chicken
4 chicken breasts, cut into 1 inch cubes
1/4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon sherry wine
1/2 teaspoon Chinese five spice powder, optional
2 drops sesame oil
cornstarch, to coat chicken
Vegetable oil or Peanut oil, for frying
Sesame Seed, to garnish
Sliced Green Onion, optional, to garnish

Directions:
  1. Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge. The last few minutes of marinating the chicken measure oil to have at least 1-2 inches of oil in your pan or use a deep fryer.  Preheat your preferred choice of oil to 350*f. Peanut is best because it has a higher smoke point, but for allergy reasons vegetable oil is acceptable.  Also preheat your oven to 170-200*f.
  2. After the chicken has marinated, remove chicken from marinade and coat in cornstarch.
    Gently place coated chicken into hot oil on the stove or deep fryer until cooked thru, 2-4 minutes, generally.
  3. Remove from pan and keep warm in oven while making the sauce.
  4. Combine all sauce ingredients EXCEPT cornstarch and water in a sauce pan and bring to a boil over medium heat. 
  5. Mix cornstarch with water in a cup until dissolved- then slowly add to the sauce mixture on the stove and heat until thickened, generally to the consistency of gravy. 
  6. Remove cooked chicken from oven (where it has been staying warm) and coat in sauce, then serve, generally over rice. Garnish with sesame seeds and sliced green onion.

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