This sesame chicken has all the flavor of take-out with out all the msg.
I don’t know about you but I love Chinese food! Like I could eat it
every day 3 or 4 days a week. I remember when I was growing up and we would go grocery shopping there was a little Chinese food restaurant inside the store and it had the best sesame chicken. I would always ask when we went shopping (which was only a few times a month since we lived almost an hour away from the closest store) if we could get Chinese for dinner and usually I got my way every other time; I can be very persuasive. But what kid isn’t at 5 whining through out the entire grocery store.
Since then I still have a love for Asian cuisine but my taste palate has grown. No longer am I just a sesame chicken and ham fried rice kind of girl but now I’ll even try the occasional chow mein or egg roll. Sesame chicken by far is definitely my favorite still. Being the frugal mama that I am, and trying to make healthier choices for myself and my family, going out to indulge in my love for sesame doesn’t happen very often. And I’m OK with that because I found this from Rasa Malaysia. I’ve been making this at least twice a month since Halloween and it is definitely in our top five favorite dinners. Try it for yourself today and you’ll never go back to Panda Express again!
- 2 boneless, skinless chicken breasts (cut into bite size pieces)
- 1 cup oil
- 2 tsp minced garlic
- 1 egg
- 1/2 cup flour
- 1/4 cup cornstarch
- 1/2 cup cold water
- 1 Tbsp canola oil
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup honey
- 1/2 cup water
- 1 Tbsp ketchup
- 1 Tbsp cornstarch
- 2 tsp rice vinegar
- 2 tsp sesame oil
- 1 tsp salt
- Combine frying batter in a large bowl and stir to combine.
- Add chicken to batter and stir to make sure chicken is completely coated
- In a medium bowl combine all sauce ingredients and set aside.
- Heat oil in a large skillet over medium high heat for 3 minutes.
- Reduce heat to medium and add chicken one piece at at time. Make sure to not have the pieces of chicken touch because they will stick together. I got between 15-20 pieces in my skillet a time.
- Cook for 2 minutes and flip chicken over. Cook for an additional 2 minutes or until chicken is cooked through.
- Place on a paper towel lined plate.
- Repeat steps 5-7 with remaining chicken.
- Take 1 Tbsp oil and combine with minced garlic in a wok over medium heat.
- Add sauce and cook for 2 minutes.
- Toss chicken in sauce and cook for an additional 1 minute.
- Remove chicken to bowl or serving platter and top with sesame seeds (optional)
- It's best to use long tongs to flip chicken because the oil will be very hot.
- Keep children away from kitchen during cook time to avoid getting burned from oil splatter.
- I usually mop my kitchen after I make these because oil does get on the floor and it can be slippery.
You can also make this as a freezer meal! Cook the chicken according to directions above up to the point of tossing in sauce. Store the chicken in a ziplock bag and the sauce in a seperate ziplock bag. Let chicken thaw in fridge a few hours before cooking. To thaw sauce: place sauce (still in the ziplock bag) into a bowl of hot water. In wok, saute garlic with 1 Tbsp oil for 2 minutes, add sauce and cook for 2 minutes. Toss chicken in and coat. Cook for one minute.
What is your favorite Chinese food dish?
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