Tuesday, February 22, 2011

Toasted Sesame Chicken

This recipe came to our family thanks to my husband. He wanted to find a recipe for Sesame Chicken, one of his favorite Chinese foods. One day last spring he came home early from work, took over the kitchen and made this dish. We enjoyed it, tweaked it and now it's a regular for us.
It looks like there are a lot of ingredients for this recipe. However, many of them are listed twice because you use them at two different points in the recipe. Within the list of ingredients I separated it into Chicken Coating and Sauce. The original recipe calls for the sesame seeds to be added before serving but I don't care for as many seeds as my husband does so we each just add our own.

Toasted Sesame Chicken
 Print Recipe
Yields: 4 servings

1 cup brown rice
2 cups water
Chicken Coating
2 T flour
2 T cornstarch
1/4 tsp baking soda
1/4 tsp baking powder
2 T soy sauce
1 T dry sherry
2 T water
1 tsp vegetable oil
1 dash sesame oil
1 lb chicken breast, cubed
1 cup chicken broth
1 cup white sugar
2 T white vinegar
2 T soy sauce
2 T sesame oil
1 T chili powder
1 T garlic powder
1/4 cup cornstarch
1/2 cup water
2 T sesame seeds
   1.  Cook rice: bring rice and water to a boil in a medium saucepan. Once boiling, stir once, cover and simmer for 35-45 minutes.
   2.  In a medium bowl combine flour, cornstarch, baking soda, baking powder. Add soy sauce, dry sherry, water, vegetable oil and sesame oil; stir until smooth. Stir in chicken until coated; refrigerate for 20 minutes.
   3.  After 10 minutes, bring chicken broth, sugar, vinegar, soy sauce, sesame oil, chili powder and garlic powder to a boil in a saucepan over high heat. Dissolve cornstarch in water and stir into boiling sauce. Simmer sauce until thickened. Reduce heat to low, stirring occasionally.
   4.  Once sauce is simmering, cook chicken in a lightly oiled skillet until no longer pink. Coat chicken with sauce and sprinkle with sesame seeds. Serve over rice.
This is linked to Tasty Tuesday and Good Cheap Eats.