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Sesame Chicken

cake crumbs & beach sand

here

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Ingredients (serves 4-6):

  • 4 boneless skinless chicken breasts, diced into 1” portions (approx 1kg)
  • 2 tsp sesame seeds
  • 1 inch fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ tsp chilli oil
  • Peanut oil (for frying)
  • 2 spring onion stems, sliced

Marinade/batter:

  • 1 (250ml) cup water
  • Pinch salt
  • 5 tbsp cornflour (or cornstarch)
  • 2 tsp sesame oil

Sauce

  • 1 cup (250ml) chicken stock
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  • 1 tbsp cornflour (or cornstarch)

Method:

Roast sesame seeds in a pan on medium heat until lightly browned.

Combine water and salt in a bowl and mix until salt dissolves. Add chicken and set aside for 15 minutes. After 15 minutes add cornflour and oil, mix well.

Combine sauce ingredients well in a separate bowl.

Heat peanut oil in wok on medium heat. Add chicken pieces and fry until cooked and slightly golden. I do this in batches so as not to overcrowd the wok. Once golden in colour, remove chicken from wok.

Heat 2 tsp peanut oil in wok and stir fry ginger, garlic, and chilli oil until fragrant.

Add sauce mixture and stir until thickened.

Add chicken to wok and coat with sauce.

Plate chicken on top of freshly steamed jasmine rice and garnish with sesame seeds and spring onion.

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Esta entrada fue publicada el octubre 2, 2016 por en EATERY.
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