Hi all. Sorry I have not been around for a while. Life got a little busy. I have been perfecting my sesame chicken recipe and you all know what that means…lots and lots of semi perfect sesame chicken. *Sigh* What’s a girl to do. Anyway, this recipe was adapted from http://blogchef.net/sesame-chicken-recipe/ . I have made a few changes and think it is just perfect.
2 large boneless chicken breasts, split in half and cut into cubes
2 tablespoons toasted sesame seeds
1 teaspoon rotisserie chicken season or bouillon
1/4 teaspoon salt
1/2 teaspoon sesame oil
sprinkle of ground pepper
1/4 teaspoon sugar
1 tablespoon fruity wine (moscatto)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup water
3 tablespoons cornstarch
sprinkle of salt
1 tablespoon vegetable oil
5 tablespoons honey
4 tablespoons sugar
double shake of salt
3 tablespoons ketchup
2 tablespoon white distilled vinegar
double shake of black pepper
In a glass bowl combine marinade ingredients and mix well. Add chicken pieces and cover evenly. Let sit approximately 15 minutes.
While that is sitting, in a separate bowl combine batter ingredients and mix well. You can add more water if it is too thick although I did not need to. The batter should be thick enough to coat chicken. Put the chicken mixture into the batter mixture and let sit while your oil heats.
Heat your oil in a deep fryer or large saucepan on medium.
Take a fork and remove each piece of chicken and place in oil until golden brown, then flip. Once browned and cooked through, take chicken out and let drain on paper towels. You will likely need to do several batches to get all your chicken fried.
While you are frying, combine the sauce ingredients in a medium saucepan and warm over medium to medium low heat. Once all the chicken is done and the sauce is heated, add the fried chicken to the sauce and toss to coat. I tend to put 6-7 pieces of chicken into the sauce at a time and toss and then place in serving platter. That helped to not overcoat or undercoat the chicken.
Sprinkle toasted sesame seeds over the dish and enjoy. Serve with white rice and steamed broccoli.