Everybody loves sesame chicken, but every recipe I see inevitably includes ketchup,. The restaurants, though, do not use ketchup. I wanted to make sesame chicken the authentic way, with purely Asian flavors and no American condiments. the chicken is not red, but it is genuine.
SERVING/YIELD
8 servings
PREP TIME
COOK TIME
LEVEL
Medium
BLESSING
Shehakol
RECIPE
#57886
INGREDIENTS
3 lb chicken cutlets, cut into nuggets
2 cup oil, for frying
- BATTER:
¾ cup conrstarch
¾ cup flour
2 tsp baking powder
1 tsp baking soda
1 cup cold water
- SAUCE:
1 cup sugar
½ cup brown sugar
6 Tbsp soy sauce
6 cloves garlic, peeled and crushed
2 Tbsp sesame oil
6 Tbsp water
2 Tbsp cornstarch
- toasted sesame seeds
Combine the batter ingredients.
Heat 2 cups of oil in a wok for 10 minutes. Dip the chicken nuggets into the batter and ad to wok. Fry until they are golden borwn and cooked through. Drain the chicken on paper towel and place into a 9x13 inch pan.
Combine the sugar, vinegar, soy sauce, garlic and sesame oil in a small pot over hight heat. Stir and bring to a boil. Combine water and cornstarch and add to pot. Cook until sauce thickens.
Pour sauce over chicken. Sprinkle with sesame seeds.
To reheat, bake, uncovered for 10 minutes at 350F.
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