Differences between version 2 and predecessor to the previous major change of Recipes/SesameGingerChicken.
Other diffs: Previous Revision, Previous Author
Newer page: | version 2 | Last edited on Sunday, 21 February 2016 5:34:58 | by CyberLeo | Revert |
Older page: | version 1 | Last edited on Friday, 12 February 2016 4:17:43 | by CyberLeo | Revert |
version 2
Marinade
- 2 1/2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch cubes
- 6 T sesame oil
- 2 1/2 T sugar
- 1 t cracked black pepper
In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce, and pepper. Toss to coat, cover, place in the refridgerator, and let sit 1 hour.
Stir-Fry
- 1 c + 2T starch (corn or tapioca)
- vegetable or peanut oil for frying
- 2 T minced garlic
- 1 T minced ginger
- 4 T chinese rice wine
- 2 T hoisin sauce
- 2 T oyster sauce
- 2 T soy sauce
- 1 1/2 T honey
- 1 lemon, zest and juice
- sesame seeds for garnish
- scallions, thinly sliced at an angle, for garnish
Remove chicken from the fridge. Add 1 cup starch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.
In a glass measuring cup, mix the remaining 2 tablespoons starch with 1/4 cup very cold water (make sure the water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.
Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.
http://www.foodnetwork.com/recipes/sesame-ginger-chicken.html