Chicken with sesame seeds

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

Sesame fried chicken is one of the most popular dishes in Asian restaurants. Crispy on the outside and juicy on the inside, these chicken pieces are fried in batter, coated in a translucent, sweet and spicy sauce, and generously sprinkled with sesame seeds. Now you can recreate this masterpiece at home. It's made with chicken breast. Cut it into pieces and marinate for a few minutes in a batter made from a mixture of cornstarch, wheat flour, baking powder, and soy sauce, then deep-fry. Immediately toss the cooked chicken with the sauce and sprinkle with toasted sesame seeds. Serve as an appetizer or main course with a side of vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade/batter

3 boneless, skinless chicken breasts (about 0.7 kg total)
6 tablespoons lightly salted soy sauce
2 tsp. dark sesame oil
1 teaspoon coarse salt
4 tbsp. premium flour
4 tablespoons cornstarch
4 tablespoons of water
1 teaspoon baking powder

Sauce

3 tablespoons dark sesame oil
1 teaspoon ginger, chopped
1 clove garlic, minced
1 tsp chili paste (recommended: sambal oelek)
2 cups lightly salted chicken broth
1/4 cup cornstarch
2 tbsp sherry vinegar
0.5 cups of sugar
2 tablespoons soy sauce
Peanut oil, for frying
3 tablespoons toasted sesame seeds, for serving
2-3 tbsp finely chopped green onions, for serving
5-6 sprigs of cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, sesame oil, chili paste, sherry vinegar, sesame, green onions, starch

Cooking the dish according to the recipe:

Rinse the chicken under cold running water, pat dry with paper towels, and trim off any excess fat. Cut the chicken into 2.5 cm cubes and place in a large bowl. Add all the marinade ingredients to the bowl and toss to distribute evenly. Set aside to marinate while you prepare the sauce.
To make the sauce, pour the sesame oil into a saucepan and place it over low heat. Add the ginger and garlic and lightly sauté until fragrant, about 2-3 minutes. Meanwhile, combine the remaining sauce ingredients in a bowl and stir well to dissolve the cornstarch. Carefully pour into the saucepan with the roasted ginger and garlic. Stir as you pour, as the cornstarch thickens fairly quickly. Keep the sauce warm over low heat.

In a heavy-bottomed saucepan or deep fryer, heat enough oil to come halfway up the sides of the pan to 190°C.
Fry the chicken in small batches until golden and crispy, about 5-6 minutes. Remove the chicken with a slotted spoon to paper towels. Season with salt to taste. To serve, transfer the fried chicken to a platter and drizzle with the sauce. Sprinkle generously with toasted sesame seeds, green onions, and cilantro.

Categories:

recipe / Deep-frying / Dinner / Main courses / Bird / Asian cuisine / Tyler Florence

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