Wednesday, June 8, 2011

Flawless Sesame Chicken

It has been years since I blogged. Really. Like since January of last year. I actually forgot how to blog! I had to call my sister to remind me and even then it is doing something weird with the colors, spacing and links. So Bare with me!

This recipe was good enough to bring me out of my 18 month blogging hiatus. THAT good.

My husband LOVES sesame chicken. Since we went gluten free 3 years ago we stopped going to Chinese restaurants for fear of death and while I do make Chinese food it is mostly limited to fried rice and stir fry. Until now.




I found the recipe here and changed it a little to fit our family needs.

Ingredients:

Servings: 3-4

  • 3 whole boneless chicken breasts
Marinade * this smelled really weird to me while I was making it but that could be the crazy pregnant nose. I also found it odd that it bubbled like a baking soda volcano but it turned out so I guess it is supposed to do that?!

Sauce
  • 1/2 cup water
  • 1 cup chicken broth
  • 1/8-1/4 cup white vinegar (depending on how sweet you want the sauce) or 1/8-1/4 cup rice wine vinegar (depending on how sweet you want the sauce)
  • 1/4 cup cornstarch
  • 1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup) *I used 3/4 a cup sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chili paste (or more) *They didn't sell this at the store I went to so I used chili powder and added a few chili flakes on the top of my serving.
  • 1 garlic clove (minced)
*I have no idea the differnce between light and dark soy sauce so I just used what I had in the fridge for both

Frying
  • peanut oil (3 1/2-4 cups) (I used Canola because it was what I had)
Serving
  • 2 tablespoons toasted sesame seeds
  • *I was feeling lazy by this point and didn't toast the sesame seeds. We didn't die.
Directions:

Prep Time: 10 mins

Total Time: 40 mins

  1. 1 Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
  2. 2 To prepare the sauce:.
  3. 3 Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
  4. 4 To deep-fry the chicken:.
  5. 5 Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
  6. 6 Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
This was the most amazing dish EVER!! I served it with a steamer bag of mixed Asian veggies and almost everyone loved it. The 3 year old was not a fan of the sauce so next time I will reserve some of the chicken out before I put the sauce on. We will for sure be doing this again!

4 comments:

ChupieandJ'smama said...

This looks delicious! I'm going to add it to next weeks menu. Thanks for sharing :)

Shoeaddict said...

Oh yummy! I miss your blogging, Katie.

Southernsweetie said...

Do you buy a specific brand of soy sauce that is wheat free?

kelli said...

La Choy is gluten free, and so is San J Tamari wheat free. I think the Market Street store brand is as well.
Oh, and Kikkoman just came out with a GF variety that I saw at the Asian market the other day but I haven't tried it yet because it's more expensive. :)