Sesame chicken is often found at American-Chinese restaurants. The chicken is crispy, sweet and sour with a delicious nutty sesame flavor.
Ingredients:
\- 350g chicken thighs
\- 1 tbsp roasted sesame seeds
\- 2 scallions (green onions)
Marinade:
\- 2 tsps (10ml) soy sauce
\- 2 tsps (10ml) Chinese cooking wine
\- 2g salt
\- 1g black pepper-
1 egg white
Cooking sauce:
\- 1.5 tbsps soy sauce
\- 1 tbsp rice wine
\- 1 tbsp rice vinegar
\- 2 tbsps brown sugar
\- 1 tbsp ketchup
\- 3 tbsp water
\- 2 tsps cornstarch
Coating:
\- 3 tbsps tapioca starch
\- 3 tbsps cornstarch
Directions:
1. Pat chicken thighs with paper towels to dry them. Cut them into 1 inch small cubes and let them marinate for about 15 minutes. Make the cooking sauce as described in the ingredients list.
2. Coat the chicken using a mixture of tapioca starch and cornstarch. Add half of the starch into the marinated chicken and mix them. Dip the chicken into the other half of the starch and fully coat it.
3. Deep fry the chicken twice: (1) heat up the oil to 300 ^(o)F, deep fry the chicken for 3-4 minutes using medium heat while quickly separating them to prevent sticking. Set them aside for about 5 minutes. (2) let the oil temperature go up to 400 ^(o)F, deep fry the chicken a second time for about 1 minute.
4. Remove the chicken and drain the excess oil. Bring the cooking sauce to a boil on medium heat until it's goopy like syrup.
5. Add the chicken and some sesame seeds in the pan. Keep mixing until all the chicken is coated with this delicious sweet and sour sauce. Finally decorate it with chopped scallions. Enjoy!
Notes:
1. If you don't have rice wine, that's fine, just substitute it with water. You can also use white vinegar to substitute rice vinegar, just keep in mind that white vinegar tastes sharper and more sour than rice vinegar, so you may need to lower the amount.
2.I added the tapioca starch for the coating because it is very finely milled and very light. It will make the chicken extra crispy, you can also use rice flour for this purpose.
3.The chicken needs to be deep fried twice. The first time will fully cook the chicken and make the meat tender and juicy, the second time will make sure the chicken stay crispy even after coated with some wet sauce.
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