You may also like Mongolian Beef and Firecracker Shrimp | Sesame Chicken Serves 4 Sauce ¼ cup water ¼ cup soy sauce ¼ cup rice wine vinegar ½ cup brown sugar 1 Tablespoons vegetable oil 1 Tablespoon cornstarch 2 teaspoons sesame seed oil Chicken 1 lb boneless, skinless, cut into 1 inch pieces 1 teaspoons sesame seed oil ½ teaspoon crushed red pepper 1 Tablespoon minced garlic Batter 1 cup of flour 1/3 cup cornstarch 2 egg whites 2 Tablespoon vegetable oil 1 Tablespoon white vinegar 2 teaspoons baking soda 1 cup water ½ teaspoon salt ¼ teaspoon black pepper Frying Vegetable Oil Finish 1 teaspoon sesame seeds In a medium bowl whisk together sauce ingredients, set aside. In a medium whisk together batter ingredients. Pour vegetable oil 3 inches up large frying pan. Heat oil to 350f or 170c. While the oil is heating up add chicken pieces to batter and stir well. Once the oil has heated up. Add chicken pieces to the oil making sure to shake off excess batter. Fry chicken in batches. I need 3 batches in my large pan so take that into consideration. Remove chicken to a cooking rack with a plate underneath or a plate with lined with paper towel. Once all chicken is cooked pour out oil and return pan to the stove. Pour in the remaining sesame oil, garlic and crushed red pepper. Cook and stir for 1 minute. Add sauce to pan and stir and cook until the sauce begins to get thicker and sticky. This goes quickly, about 1 to 2 minutes. Add chicken and cook and stir for about 1-2 minute more. Remove chicken to large plate or platter. Sprinkle with sesame seeds. Serve right away. Enjoy. Peace, CK |
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