Sesame Chicken
If you have about 1 hour and 30 minutes to spend in the kitchen, Sesame Chicken might be an awesome dairy free recipe to try. One portion of this dish contains approximately 47g of protein, 46g of fat, and a total of 951 calories. This recipe serves 4. For $4.41 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 146 people were glad they tried this recipe. This recipe from Brown Eyed Baker requires light brown sugar, egg whites, chili paste, and water. It works well as a main course. Overall, this recipe earns a solid spoonacular score of 73%. Similar recipes include Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas, Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles, and Sesame Chicken / General Tso’s Chicken.
Servings: 4
Preparation duration: 75 minutes
Cooking duration: 15 minutes
Ingredients:
½ teaspoon baking soda
1 cup chicken stock
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)
1½ cups cornstarch
3 egg whites
½ cup all-purpose flour
1 tablespoon minced fresh ginger
2 garlic cloves, minced
¼ cup honey
3 tablespoons light brown sugar
¼ cup rice wine vinegar
Scallions, sliced, to garnish
1 tablespoon sesame oil
Sesame seeds, to garnish
1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
½ cup soy sauce
6 cups vegetable oil, for frying
½ cup water
Equipment:
whisk
bowl
frying pan
paper towels
dutch oven
Cooking instruction summary:
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Saut the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.
3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.
5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.
6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.
Step by step:
1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.
2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Saut the garlic, ginger and chile paste until fragrant (about 2 minutes).
3. Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened.
4. Remove from the heat and cover.
5. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside.
6. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.
7. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.
8. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.
9. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere.
10. Transfer the coated chicken to a plate and repeat with the remaining chicken.
11. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking.
12. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.
13. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.
Nutrition Information:
covered percent of daily need
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