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Sesame chicken recipe #recipe #sesamechicken #chickenrecipe n

Byamazingfoodstv


Stumbling on my words but this recipe is still a hit 😜

➡️ Recipe: Sesame Chicken
Serves 4-5

* 2 lbs chicken thigh, boneless and skinless, cut into 1 inch cubes
* 2 tbsp toasted sesame seeds
* 1 1/2 tbsp sesame oil
* 4 cups frying oil, peanut or canola oil

Batter—
* 3/4 cup water
* 1/2 cup all-purpose flour
* 1/3 cup cornstarch
* 1 tbsp baking powder
* 1 tsp kosher salt
* 1 tsp garlic powder

Sauce—
* 3 tbsp rice vinegar
* 2 1/2 tbsp soy sauce
* 2 tbsp honey
* 2 tbsp ketchup
* 2 tbsp shaoxing wine
* Optional: 1/2 tbsp chili flakes or to taste

1. In a large bowl, combine water, AP flour, cornstarch, baking powder, kosher salt, garlic powder along with the chicken. Mix well until everything is combined and the batter is smooth. The consistency should be a very watery pancake batter. Set aside and marinate for at least 2 hours. This can also be stored in the fridge overnight before frying.
2. To make the sauce combine rice vinegar, soy sauce, honey, ketchup, shaoxing wine and chili flakes (if wanted otherwise omit). Mix well and set aside.
3. Preheat a wok or large pot with frying oil to 350F. Once oil is ready, mix the batter again to ensure the batter coats the chicken well. Fry chicken in small batches to ensure there is no overcrowding. Cook for 5-6 minutes or until the chicken is a deep golden brown and cooked through. Strain and work on the next batches until all the chicken is cooked through. Set aside.
4. In a large pan or wok, bring the sauce to a simmer. Simmer on medium low heat for 3-4 mins to reduce the sauce. Should reduce by almost 1/4. Sauce should be sticky and glossy.
5. Add sesame oil in the sauce and mix well. Add all of the fried chicken and toss in the sauce until evenly coated.
6. Sprinkle sesame seeds on top of the chicken then toss one last time. Serve with rice and enjoy!

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  42. Stumbling on my words but this recipe is still a hit
    • Recipe: Sesame Chicken
    Serves 4-5
    * 2 Ibs chicken thigh, boneless and skinless, cut into 1 inch cubes
    * 2 tbsp toasted sesame seeds
    * 11/2 tbsp sesame oil
    * 4 cups frying oil, peanut or canola oil
    Batter—
    * 3/4 cup water
    * 1/2 cup all-purpose flour
    * 1/3 cup cornstarch
    * 1 tbsp baking powder
    * 1 tsp kosher salt
    * 1 tsp garlic powder
    Sauce-
    * 3 tbsp rice vinegar
    * 21/2 tbsp soy sauce
    * 2 tosp honey
    * 2 tbsp ketchup
    * 2 tbsp shaoxing wine
    * Optional: 1/2 tbsp chili flakes or to taste
    1. In a large bowl, combine water, AP flour, cornstarch, baking powder, kosher salt, garlic powder along with the chicken. Mix well until everything is combined and the batter is smooth. The consistency should be a very watery pancake batter. Set aside and marinate for at least 2 hours. This can also be stored in the fridge overnight

    Batter—
    * 3/4 cup water
    * 1/2 cup all-purpose flour
    * 1/3 cup cornstarch
    * 1 tbsp baking powder
    * 1 tsp kosher salt
    * 1 tsp garlic powder
    Sauce—
    * 3 tbsp rice vinegar
    * 21/2 tbsp soy sauce
    * 2 tbsp honey
    * 2 tbsp ketchup
    * 2 tbsp shaoxing wine
    * Optional: 1/2 tbsp chili flakes or to taste
    1. In a large bowl, combine water, AP flour, cornstarch, baking powder, kosher salt, garlic powder along with the chicken. Mix well until everything is combined and the batter is smooth. The consistency should be a very watery pancake batter. Set aside and marinate for at least 2 hours. This can also be stored in the fridge overnight before frying.
    2. To make the sauce combine rice vinegar, soy sauce, honey, ketchup, shaoxing wine and chili flakes (if wanted otherwise omit). Mix well and set aside.
    3. Preheat a wok or large pot with frying oil to 350F. Once oil is ready, mix the batter again to ensure the batter coats the chicken well. Fry chicken in small batches to ensure there is no overcrowding. Cook for 5-6 minutes or until the chicken is a deep golden brown and cooked through. Strain and work on the next batches until all the chicken is cooked through. Set aside.
    4. In a large pan or wok, bring the sauce to a simmer.
    Simmer on medium low heat for 3-4 mins to reduce the sauce. Should reduce by almost 1/4. Sauce should be sticky and glossy.
    5. Add sesame oil in the sauce and mix well. Add all of the fried chicken and toss in the sauce until evenly coated.
    6. Sprinkle sesame seeds on top of the chicken then toss one last time. Serve with rice and enjoy.

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