Sesame Chicken (Like takeout!)

When freshly made, this tastes exactly like Chinese takeout, and even after a few days stewing in the fridge, it’s still pretty tasty.

Let’s give a hand to Beth Moncel over at Budget Bytes for another fantastic Asian recipe.

Sesame Chicken

Serves: 3

Total Time: 30 min

2016-01-23 17.30.54
Sesame chicken, served with rice.

Ingredients

Chicken

1 large egg

2 tablespoons cornstarch

1 pinch each salt & pepper

1 pound boneless, skinless chicken thighs

2 tablespoons vegetable oil (for frying)

Sauce

1 tablespoon soy sauce

1 tablespoon water

½ tablespoon toasted sesame oil

1½ tablespoons brown sugar

1½ tablespoons rice vinegar

1 inch fresh ginger, grated (or 2 teaspoons ground ginger)

1 clove garlic, minced

1 tablespoon cornstarch

Optional: 2 tablespoons sesame seeds

Directions

In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture.

Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7 to 10 minutes). Drain off the excess oil, if desired.

While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, minced garlic, cornstarch, and sesame seeds.

2016-01-23 17.29.12
A big skillet of sesame chicken.

Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat.

Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

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