Monday, August 30, 2010

Sesame Chicken

Oooh, today is my 200th post on here. 200 posts in a year isn't too shabby...especially when you consider that I didn't even start taking myself half-seriously until January of this year.

Today I'm going to share with you a yummy recipe for Sesame Chicken that you can easily make into a OAMC meal, if you feel so inclined.

Oh, my camera's battery was dead so I only got a photo of the final product. Gosh darn it.


Sesame Chicken (printable recipe)
Serves 4

2 Chicken breast
1 c. flour
2 tbsp. cornstarch
A couple pinches of salt and pepper
1/2 tsp. chili powder

Sauce:

1/4 c. soy sauce
1/2 c. sherry or white cooking wine
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground red pepper
1/8 tsp. ground ginger
2 tsp. brown sugar
2 tbsp. toasted sesame seeds
3 tbsp. cornstarch

Cut each chicken breast into bite-size chunks. Pour flour, cornstarch, salt, pepper, and chili powder into a paper or plastic bag. Add in chicken. Seal the bag and shake it to evenly coat each piece. Place chicken in a strainer and shake off the excess flour.

Fry the chicken in hot oil. You don't have to deep-fry it. Just cover the bottom of your skillet with oil. Cook until golden brown on both sides.

Meanwhile, in a saucepan, combine all the ingredients for the sauce. Whisk them together. Heat over medium heat until the mixture reaches a low boil. Maintain the low boil for 5 minutes to cook off the alcohol.

Once you've browned the chicken, set the pieces on a paper towel to drain off excess oil. Then toss the chicken with the sauce. Serve over rice or udon noodles and enjoy!

OAMC Version: Cool the sauce and chicken. Pour sauce into a sandwich plastic bag; seal. Spoon the chicken into a quart-size plastic bag. Drop sealed sauce bag in with the chicken;  also seal the bigger bag. Write: On cooking day, thaw, heat chicken at 400 for 10 minutes. Toss with sauce, cook for another 5 minutes and serve!

4 comments:

  1. YAY for new OAMC meals. Of course I won't actually be able to try this until January during my next insane OAMC event but oh well!

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  2. Hi Sarah! I've followed your blog for a while! :) I am making this tonight and for some reason my sauce is thickening up really quickly. I'm very much a cooking amateur, but is it possible it should be less cornstarch in the sauce? I'm not quite sure what I'm doing wrong! Haha! Thanks!

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  3. @Sandra - You could certainly try using 1 or 2 tbsp. of cornstarch if that works for you. The sauce does get pretty thick though as it thins out a bit when you pour it on the hot chicken. Hope that helps! :)

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  4. You can use Firm Tofu in place of the chicken in this recipe to make a nice Vegitarian substitute. Drain the Tufu, wrap thickly in paper towels or a clean terry cloth, place a heavy plate or sauce pan directly on top of tofu wrap and press out the remaining moisture for 15 minutes. cut into cubes and prepare as stated above. I also like to char up some green onion in the oven on broil and sprinkle that over the top.

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I love feedback from y'all and try my best to respond to as many questions as possible.