Sesame Chicken

Serves 4

 

2 Chicken breast

1 c. flour

2 tbsp. cornstarch

A couple pinches of salt and pepper

1/2 tsp. chili powder

 

Sauce:

1/4 c. soy sauce

1/2 c. sherry or white cooking wine

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. ground red pepper

1/8 tsp. ground ginger

2 tsp. brown sugar

2 tbsp. toasted sesame seeds

3 tbsp. cornstarch

 

Cut each chicken breast into bite-size chunks. Pour flour, cornstarch, salt, pepper, and chili powder into a paper or plastic bag. Add in chicken. Seal the bag and shake it to evenly coat each piece. Place chicken in a strainer and shake off the excess flour.

Fry the chicken in hot oil. You don't have to deep-fry it. Just cover the bottom of your skillet with oil. Cook until golden brown on both sides.

Meanwhile, in a saucepan, combine all the ingredients for the sauce. Whisk them together. Heat over medium heat until the mixture reaches a low boil. Maintain the low boil for 5 minutes to cook off the alcohol.

Once you've browned the chicken, set the pieces on a paper towel to drain off excess oil. Then toss the chicken with the sauce. Serve over rice or udon noodles and enjoy!

 

OAMC Version: Cool the sauce and chicken. Pour sauce into a sandwich plastic bag; seal. Spoon the chicken into a quart-size plastic bag. Drop sealed sauce bag in with the chicken;  also seal the bigger bag. Write: On cooking day, thaw, heat chicken at 400 for 10 minutes. Toss with sauce, cook for another 5 minutes and serve!

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