COLD WEATHER COMFORT FOOD: SESAME CHICKEN
I do love good Chinese take away; however, I now always sure what I'm getting. For example, many Asian restaurants use MSG and I am not a big fan of that particular ingredient. So, I decided to make my own. The chicken was pretty straightforward, but it took six attempts at the sauce before I got it to where I was happy. If you've prepped your ingredients, this dish will come together in a quick 20 minutes. If made as per instructions this dish has a nice warm lingering heat to it... So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 17
Steps:
- PREP/PREPARE
- THE SAUCE
- Gather your ingredients.
- In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
- Chef's Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
- Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.
- THE CHICKEN
- Gather your ingredients.
- Take a medium bowl, and whisk together the egg and cornstarch.
- Add the cut up chicken, and toss to evenly coat with the mixture.
- Add the sesame oil to a skillet over medium-high heat.
- When the oil begins to shimmer, add the chicken.
- Chef's Tip: Shake off any excess egg before placing into the pan.
- Keep the pan active (stirring) while the chicken is cooking.
- Cook until the chicken is cooked through and beginning to brown.
- Add the reserved sauce to the skillet, and turn the heat down to medium low.
- Continue to cook until the sauce thickens, about 6 to 8 minutes.
- Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
- Keep the faith, and keep cooking.
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