When Kevin and I were first married, I had very little experience cooking and (needless to say) wasn’t the best cook. The first time we hosted my parents for dinner, I made this Sesame Chicken. It was a disaster-because I used half breasts on the bone and didn’t know they had to be cooked for a long time, I served seriously undercooked chicken. My parents were incredibly gracious about the whole mishap, and luckily my cooking has improved.
Even though we always liked this dish, we hadn’t eaten it for years, mainly because it’s fried. However, after making and enjoying this entrée recently, I realized it’s fine to eat occasionally. I’m so excited to have rediscovered Sesame Chicken!
|making the marinade|
|ready for the chicken|
|cooking the Sesame Chicken|
2 lb. chicken (I used cubed breasts, but any pieces are fine, including pieces with skin)
1/4 C. flour
1/2 C. cornstarch
3/4 tsp. salt
5 Tbsp. soy sauce (I used low sodium soy sauce)
2 Tbsp. sesame seeds
2 stalks green onions, chopped
2 cloves garlic, finely minced
In a bowl, combine flour, cornstarch, salt, soy sauce, eggs, sesame seeds, green onions and garlic until blended. Add the chicken and marinate overnight.
Add about 1 inch of oil to a large pot and heat to 325ºF-350ºF. Add a few pieces of chicken at a time and fry until cooked through. If desired, garnish with green onions and sesame seeds.
Note: If cooking large pieces of chicken, brown the chicken in the oil, remove, place on a baking sheet and bake in a 325ºF oven for 20-25 minutes or until cooked through