Wednesday, April 13, 2011

Sesame Chicken

This is one of our family favorites-- and a recipe that Chris raves about. The original recipe came from Bobby at Blog Chef but I modified it a bit. I've used the batter to coat and fry vegetables and they turn out perfectly tempura-style crisp. Mmmm!

2 large boneless skinless chicken breasts

1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon fruit juice

½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

2 tablespoons honey
2 tablespoons brown sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
1/2 tablespoon soy sauce
1 clove fresh garlic (minced)
1 tablespoon Kikoman teriyaki glaze (optional, but yummy)

1 cup Peanut Oil

2 tablespoons raw sesame seeds
2 green onions (sliced)

Wash and trim chicken, then cut into bite-sized pieces using kitchen shears. Mix marinade ingredients together in a glass bowl, add chicken, and refrigerate for 30 minutes.

While the chicken is marinating, combine the ingredients for the batter and set aside. Combine the ingredients for the sauce in a small saucepan, simmer on low heat.

Heat oil in a wok or frying pan to 325. Using tongs, coat chicken pieces in the batter, then place in the hot oil. If you are making tempura vegetables as well, either separate some batter out or cook the veggies first. I've found that the chicken takes about 10 minutes to cook, turn halfway through. Cook chicken to 160 degrees. Place cooked chicken on paper towels to sop up the excess oil, then place in a large bowl.

When the chicken has cooked, pour sauce, sesame seeds and chopped green onions and mix together. Serve with rice.

This recipe feeds my family of 5 just fine. I have found that cooking for larger groups is difficult because only so much chicken can fit into the frying pan at one time. Enjoy! :)

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