Sesame Chicken
Posted by Christopher Barth on Tuesday, June 29, 2010
So...I hadn't battered anything in a couple of months and figured it was time to make a holy mess of the kitchen...go figure. Clarissa had bought some Private Selection Organic Chicken Breasts and I always have a hankerin' for some sort of Chinese chicken and rice combo so the table was set. Now, it was a matter of how spicy, how crispy, and how long did I wanted to spend cleaning up! We had recently purchased some sesame seeds from the co-op just because it seemed like a lot of recipes I was looking at required them. Now that they were sitting in the pantry...what do I do with them? Sesame Chicken! This is also a great way to burn through the CSA scallions, those things grow crazy mad.
Sesame Chicken
Ingredients:
2 large boneless skinless chicken breasts
2 tbsp raw sesame seeds
2 green onions (sliced)
Marinade:
1 tsp chicken base
1/4 tsp salt
1/2 tsp sesame oil
ground white pepper (to taste)
1/4 tsp sugar
1 tbsp wine (fruity flavored, your choice)
Batter:
1/2 cup all purpose flour
1 tsp baking powder
1 egg (beaten)
1/2 cup water (add as needed to make batter smooth)
3 tbsp cornstarch
salt (to taste)
1 tbsp oil
Sauce:
3 tbsp honey
2 tbsp sugar
salt (to taste)
2 tbsp ketchup
1 tbsp distilled white vinegar
dash of ground black pepper
Steps:
1) Cut chicken into 1" chunks and in a glass bowl, combine with marinade and make sure the chicken is coated evenly. Cover and marinade for a minimum of 30 minutes. Longer is better to allow the chicken to fully absorb the marinade flavor
2) Combine batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3) Using tongs or a fork, remove the chicken from the marinade and dip into the batter to coat evenly. This step is a little time consuming but don't crowd the batter with too much chicken.
4) Deep fry chicken in batches for about 10 minutes or until golden brown. Drain on paper towels. I recommend Peanut oil.
5) In wok or large pan, combine the sauce ingredients and warm over medium heat. Bring to slight boil while stirring and simmer until sauce slightly thickens.
6) In your wok or pan, add chicken to coat with sauce and garnish with green onion and sesame seeds.
Sesame Chicken
Ingredients:
2 large boneless skinless chicken breasts
2 tbsp raw sesame seeds
2 green onions (sliced)
Marinade:
1 tsp chicken base
1/4 tsp salt
1/2 tsp sesame oil
ground white pepper (to taste)
1/4 tsp sugar
1 tbsp wine (fruity flavored, your choice)
Batter:
1/2 cup all purpose flour
1 tsp baking powder
1 egg (beaten)
1/2 cup water (add as needed to make batter smooth)
3 tbsp cornstarch
salt (to taste)
1 tbsp oil
Sauce:
3 tbsp honey
2 tbsp sugar
salt (to taste)
2 tbsp ketchup
1 tbsp distilled white vinegar
dash of ground black pepper
Steps:
1) Cut chicken into 1" chunks and in a glass bowl, combine with marinade and make sure the chicken is coated evenly. Cover and marinade for a minimum of 30 minutes. Longer is better to allow the chicken to fully absorb the marinade flavor
2) Combine batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3) Using tongs or a fork, remove the chicken from the marinade and dip into the batter to coat evenly. This step is a little time consuming but don't crowd the batter with too much chicken.
4) Deep fry chicken in batches for about 10 minutes or until golden brown. Drain on paper towels. I recommend Peanut oil.
5) In wok or large pan, combine the sauce ingredients and warm over medium heat. Bring to slight boil while stirring and simmer until sauce slightly thickens.
6) In your wok or pan, add chicken to coat with sauce and garnish with green onion and sesame seeds.