Sesame Chicken

I made Sesame Chicken last night from recipe I found on Adrienne’s blog. I won’t bother to post my horrible pictures, especially when it looked pretty much the same as hers did–except I served mine on my plates and had a side of steamed peas. 😉

I’ll go ahead and post the recipe here. Be sure to see my changes/substitutions at the bottom, just in case. 🙂

Marinade
* 2 tablespoons light soy sauce
* 1 tablespoon cooking wine or dry sherry
* 3 drops sesame oil (Ed note: I just used 3 splashes??)
* 2 tablespoons flour
* 2 tablespoons cornstarch
* 2 tablespoons water
* 1/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1 teaspoon vegetable oil

Sauce
* 1/2 cup water
* 1 cup chicken broth
* 1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
* 1/4 cup cornstarch
* 1 cup sugar (we use 1/2 cup sugar but the orginal recipe called for 1 cup)
* 2 tablespoons dark soy sauce
* 2 tablespoons sesame oil
* 1 teaspoon chili paste (or more)
* 1 garlic clove (minced)

Frying
* peanut oil (3 1/2-4 cups)

Serving
* 2 tablespoons toasted sesame seeds

Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

To prepare the sauce:
Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:
Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.
Drain on paper towels and then place chicken in warm oven (170 degrees) while you continue frying.

Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Changes I made:

    *Chili Paste: I didn’t have any, so I subbed out with red pepper flakes as suggested here. Seemed to work fine

    *Sugar (for sauce): I went with 3/4 Cup (or thereabouts), kind of a happy medium between the original and Adrienne’s suggestion. I’d probably stick with that, it worked well for us.

    *Peanut Oil: Didn’t have any, and had no intention of buying some just for this. I used plain ‘ol canola oil that was already in my deep fat fryer–didn’t notice any adverse effects.

    *Frying: I’d probably put my pieces in one at a time next time, they stuck together something fierce when I put them in by the spoonful, you can break them up, but that requires me to be more interactive with the hot grease than I’m comfortable with.

    *Sauce: I stuck it on the table and let everyone pour it over the chicken and rice as they wanted instead of pouring it over all the chicken. I think this may help the reheatability of this dish too, since it makes a TON. 🙂

    *Interesting Note: This dish (presumably the sesame oil) smelled strongly of coffee, which made me and my coffe-hating self want to gag, but don’t worry…it doesn’t taste like coffee at all. So yeah, it doesn’t smell all that great, but it tastes good. 🙂

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