CRISPY SESAME CHICKEN
“This recipe is really awesome. I didn’t have sesame seeds, which would be a nice addition.”
- For the chicken:
- 500 g chicken breasts, cubed into bit size pieces
- 1 egg, beaten
- 30 ml soy sauce
- For the sauce:
- 15 ml oil
- 3 garlic cloves, crushed
- ⅓ cup soy sauce
- ⅓ cup water
- ¼ – ⅓ cup brown sugar
- 30 ml rice vinegar/lemon juice
- 10 ml sesame oil (or more to taste)
- 15 ml cornstarch/cornflour, mixed with 30 ml water, to slurry
- For coating the chicken:
- 1 cup cake flour
- ½ cup cornstarch/cornflour
Mix beaten egg and 30 ml soy sauce. Marinate chicken in this for at least 30 minutes.
For the sauce: Fry garlic for 30 seconds until fragrant, add rest of the ingredients, simmer until thick and glossy. Season to taste with more soy, vinegar or sesame oil as necessary. Remove from heat and set aside.
Drain chicken pieces from marinade, then dredge it in a mixture of one cup flour and ½ cup corn-starch/corn flour till well coated. Fry in batches in enough oil until cooked and crusty, drain on wire rack. Bring sauce back to simmer, add the fried chicken pieces, toss to coat. Sprinkle with 30 ml sesame seeds. Serve over rice or noodles.
Recipe posted by: Petro Borchard
Photo: Petro Borchard
