Chicken Yum

Sesame Chicken

September 9, 2016

 Ingredients Needed

3 boneless chicken breasts (about 1 1/2 pounds total)

For the marinade/batter:

6 tablespoons low-sodium soy sauce

2 teaspoons toasted sesame oil

1 teaspoon kosher salt

4 tablespoons all-purpose flour

4 tablespoons cornstarch

4 tablespoons water

1 teaspoon baking powder

For the sauce:

3 tablespoons toasted sesame oil

1 teaspoon ginger, minced

1 clove garlic, minced

1 teaspoon chili paste

2 cups low-sodium chicken broth

1/4 cup cornstarch

2 tablespoons sherry vinegar

1/2 cup sugar

2 tablespoons soy sauce

Peanut oil, for deep-frying

Salt

3 tablespoons toasted sesame seeds, for garnish

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.

Photo Credit – celebrationgeneration.com

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