msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
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Ms. Mofet's Sesame Chicken
4 Servings
Garnish
(You can substitute pork for the chicken)
4 Servings
- Peanut oil or Canola oil (for frying)
- 1.5 to 2 lb (about 3 or 4 large depending on size) boneless/skinless (or cut off bone) chicken breasts
- 1/4 cup soy sauce
- 1 TBS brown sugar
- 2 - 3 drops sesame oil or to taste
- 2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste
- 1 TBS sherry wine (optional)
- Cornstarch to coat chicken
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/3 cup chicken broth
- 1 - 2 TBSP sesame oil - or to taste
- 2 - 3 tsp Fresh ginger root (or 1 tsp ground ginger) or to taste; grated or minced fine
- 1 or 2 large clove garlic (about 1/2 TBS) or to taste; grated or minced fine
- 1 TBSP brown sugar
- 2 TBSP Apricot preserves
- 2 drops Hot chili sesame oil (or 1 shake red pepper flakes) - or to taste
- Slurry of 3 - 4 tsp cornstarch dissolved in 1/4 cup water
Garnish
- 1 TBS Sesame Seeds or to taste - toasted in a dry pan till golden
- 2 Green Onions or to taste - white & green parts sliced
- Cut chicken into 1 inch cubes
- Combine chicken ingredients EXCEPT cornstarch and let marinate for at least 30 minutes in the refrigerator.
- Drain chicken (discard marinade) and toss/coat in cornstarch.
- Heat 2 inches oil in heavy 10 inch frying pan (I used cast iron) till a drop of water sizzles when it hits the oil (stand back and be careful when doing this).
- Add chicken in small batches to oil and keep moving it around until completely cooked (180°F).
- Remove from pan and drain on brown paper bag or paper towel.
- Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil.
- Slowly add cornstarch slurry to the sauce and heat and stir until desired thickness.
- Add the chicken to the sauce and toss to coat.
- Place on serving dish.
- Sprinkle with toasted sesame seeds and green onions.
(You can substitute pork for the chicken)