I know that we’ve all got our favorite takeout places that come in handy on those nights when we just don’t feel like doing any cooking or dish washing. Whether it be that tiny Thai restaurant on the corner that sells your favorite spring rolls or an Indian spot that makes the best samosas, it’s always nice to know that you’ve got options when it comes to dinner that night.
For me, on days when cooking is just not an option, I reach for a Chinese takeout menu and often order a serving of sweet, crispy sesame chicken. I love the combination of flavors from salty, to sweet, to maybe even a little bit of spice, and that extra crunch provided by the sesame seeds is the perfect final touch.
But alas, as Brooklyn continues to change and evolve, so too must many of its longstanding establishments, and as a result, my go-to Chinese takeout restaurant has recently shuttered its doors.
To remedy this, and to also satisfy my craving for deep fried pieces of chicken smothered in tangy sauce (because honestly, who doesn’t love that??), I decided that it was time for me to learn how to make it myself. It takes a little bit of effort, but it’s definitely well worth it in the end (especially because you know exactly what’s going into it) and it truly tastes way better than anything you can buy in a store.
Serve over a bed of rice and with some sauteed veggies, and you’ll probably never wanna order this out again, but if you do, definitely no judgement here 😉
Sesame Seed Chicken
Recipe adapted from Browneyedbaker.com
- 1 cup of chicken broth
- ½ cup water
- ½ cup soy sauce
- ¼ cup honey
- ¼ cup rice wine vinegar
- 3 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 1½ pounds boneless chicken, cut into 1-inch chunks
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon chili paste, optional
- 3 egg whites
- 1½ cups cornstarch
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- Combine the 1 cup of chicken broth, ½ cup water, ½ cup soy sauce, ¼ cup honey, ¼ cup rice wine vinegar, 3 tablespoons light brown sugar, 2 tablespoons cornstarch, 1 tablespoon sesame oil.
- Take 6 tablespoons of the marinade and chicken and add to a resealable plastic bag, allowing to marinate in the refrigerator for at least one hour.
- In a large sauce pan, add the 1 tablespoon of remaining sesame oil and saute the minced cloves of garlic, the 1 tablespoon of grated ginger, and the 1 teaspoon of chili paste until fragrant.
- Add 2 cups of the marinade and whisk until the mixture starts to thicken and turn a darker brown. Once done, remove from the heat and cover.
- In a bowl, whisk the 3 eggs whites until foamy. In a separate bowl combine the 1½ cups cornstarch, ½ cup all-purpose flour, ½ teaspoon baking soda, and remaining marinade.
- Remove the chicken from the marinade and pat dry before tossing into the eggs whites. Remove and coat chicken in corn starch and flour mixture, setting aside on a plate.
- Add oil to deep pot and heat until about 350°F. Carefully add chicken and fry until golden brown.
- Reheat the sauce and toss the fried chicken pieces until fully coated. Remove from pan and coat with a generous sprinkling of sesame seeds.
I’ll be bringing these over to Fiesta Friday #62, so see you there!!