Sesame Chicken :Taste Of Asia |Cooking|

On weekdays we try to eat healthy and light with soups, grilled veggies or chicken. Sometimes a sandwich or plain chapatti with a curry. It is the Fridays when we try to relax a bit and indulge in some spicy, rich food that can satisfy our palate. Sometimes it is take out from our favorite Chinese restaurant or is an elaborate menu at home. This friday it was the spicy sesame chicken with some steamed rice which was in my bucket list for long.

Back home I liked the chili chicken the most and that was the only dish I ordered along with a plate of hakka noodles. Here, however I like the orange chicken but sometimes it is too sweet for my taste. So when I was first introduced with sesame chicken I fell in love right away. It had the right amount of heat, tang and sweetness, the taste that I cannot have enough of it. We always ordered at our neighborhood Chinese takeout and never gave it a shot at home. This time when I was again craving, I thought why not give it a try?

I had all the ingredients at home and it was ready in a jiffy. In Chinese cooking there is always a long list of ingredients but the cooking time is very fast when all the prep work is done. It tasted just like the take out or even better if I say. The spicy, tangy yet sweet and sticky sesame flavored sauce with the crispy fried chicken tastes heaven. Why not give it a try at home and enjoy whenever you like.

Tips:

You may add water in place of chicken stock. You may use crushed red chili pepper if you want it spicier. In the recipe I have not used salt since the saltiness in the dish comes from the soya sauce but if you need you may add according to your taste. If you want a healthier version you may skip deep frying the chicken, instead sauté in 2 tablespoons of oil at high heat until the chicken is cooked through.

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SESAME CHICKEN

Sesame Chicken

YIELD: 4-6 Servings
PREP: 15 mins
COOK: 20 mins
READY IN: 1 hr 5 mins

This is spicy, tangy yet sweet and sticky sesame flavored sauce with the crispy fried chicken tastes heaven.

INGREDIENTS

1 pound skinless,boneless chicken cut into bite size pieces
2 tablespoons all-purpose flour for the marination
1 tabllespoon cornstarch for the marination
1 teaspoon white vinegar for the marination
1/2 teaspoon dark soya sauce for the marination
1/4 teaspoon sesame oil for the marination
1 tablespoon garlic paste for the marination
1/2 teapsoon baking soda for the marination
1 cup chicken stock for the sauce
2 tablespoons white vinegar for the sauce
2 tablespoons dark soya sauce for the sauce
1 tablespoons sesame oil for the sauce
1/2 cup sugar for the sauce
2 teapsoons red chili paste for the sauce
2-3 cloves garlic minced finely for the sauce
3 tablespoons cornstarch for the sauce
1/2 cup water for the sauce
1 cup vegetable or peanut oil for deep frying
1 -2 tablespoons toasted sesame seeds for garnish
1-2 stalks green onions for garnish

INSTRUCTIONS

1. In a bowl add the vinegar, sesame oil, soya sauce ,garlic paste and mix in well. Add the flour, cornstarch and baking soda and give a mix. Add in the washed chicken pieces and mix in well in the marinade. Cover and refrigerate for at least 30 minutes.
2. While the chicken is marinating, make the sauce. In a sauce pan add the chicken stock, sugar,vinegar, soya sauce, chili paste, minced garlic and bring it to a boil. Dissolve the cornstarch in a small bowl with water and add it to the boiling sauce. Lower the flame and let it simmer until the sauce has thickened and looks clear. Reduce the heat further and keep the sauce warm.
3. Heat vegetable or peanut oil in a large saucepan until hot. Drop in the marinated chicken pieces in batches and fry until they are golden brown in color. Drain on a paper towel.
4. To serve , place the fried chicken pieces on a serving plate and add the warm sauce over it. Sprinkle some toasted sesame seeds and garnish with chopped green onions. Serve with some steamed white rice.