What does my hubby love. Chinese food. We haven’t been eating out and I haven’t made any eastern inspired meals for quite some time. So when Chef in Training posted the following recipe I had to try it out for myself. Since I do not have a deep fryer I fried the chicken individually in a frying pan. It took quite some time. Now it’s time to eat.
Sesame Chicken adapted from CHINESE HONEY CHICKEN
- 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
- Oil (for frying)
- 4 tablespoons cornstarch
- ¼ cup flour
- 1 teaspoon baking powder
- ½ cup water
- ½ teaspoon salt
- 1 egg
- 1 egg white
- 1 ½ tablespoons oil
- 2 teaspoon ginger (minced)
- 3 tablespoons garlic (minced)
- 1 teaspoon salt
- 3 tablespoons honey
- 1 teaspoon rice wine vinegar
- ½ cup water
- 1 teaspoon cornstarch (mixed with 1 teaspoon water)
- Sesame seeds (for garnish)
- In a large bowl mix all batter ingredients together until smooth.
- Cover and allow the batter to site for at least 30 minutes.
- Add the chicken to the batter tossing to coat.
- Heat oil in pan.
- Fry chicken bits in patches for 2 minutes or until batter becomes firm.
- Drain on paper towels.
- To make the sauce.
- Heat 1 ½ tablespoons of oil in your wok.
- Add garlic and ginger and stir fry for 30 seconds.
- Add salt, honey, vinegar, and water.
- Mix well.
- Combine 1 teaspoon of water with 1 teaspoon of cornstarch.
- Add to the sauce
- Simmer for 2 minutes.
- Coat chicken with the sauce and garnish with sesame seeds.
- Serve with white rice.