Sesame Chicken That Beats Takeout Every Time

Sesame Chicken is the close cousin of Orange Chicken, which is an american chinese dish invented by Andy Kao who used to be the executive chef of Panda Express. The cooking techniques are similar but the sauce has a much deeper, sesame forward flavor. Try this recipe once or twice and you won't need to be ordering takeout anymore - double frying at home gets you a crispier texture than you can get at most restaurants.
As always subscribe if you enjoy, see the recipe below, and let me know how it goes when you cook it!
Chapters:
0:00 Toasting Sesame Seeds
0:55 Marinade and Sauce Prep
4:30 Dry Coating Prep
5:09 Sauce Prep
7:15 Cooking The Sauce + Rice Prep
8:30 Broccoli Prep
9:26 Frying Prep
9:41 Beer Break
10:06 Initial Fry
12:25 Second Fry
13:06 Fry Cleanup
13:54 Combining To Serve
Ingredients:
Marinade and Chicken
2 large egg whites
30ml light soy sauce
60ml Shoaxing wine
60ml 80-proof vodka
2g Baking Soda
18g Cornstarch
900g boneless skinless chicken thighs (cubed into 1/2 in chunks)
Dry Coating
140g all purpose flour
120g cornstarch
6g baking powder
6g kosher salt
Sauce
60ml soy sauce
60ml dark soy sauce
60ml shaoxing wine
60ml distilled white vinegar
90ml homemade chicken stock
130g sugar
30ml roasted sesame oil
20ml peanut oil
10g minced garlic
10g minced fresh ginger
50g toasted sesame seeds
For Serving
4L peanut oil (frying)
Steamed rice
Steamed broccoli
Preparation:
Marinade and Chicken
Beat egg white in large bowl until broken down and lightly foamy
Add soy sauce, wine, vodka and whisk to combine
Set aside half in a mixing bowl
Add baking soda and cornstarch to remaining half and whisk to combine
Add chicken and turn it with fingers until thoroughly coated and set aside in refrigerator
Dry Coating
Combine flour, cornstarch, baking powder and salt in large bowl and whisk
Add reserved marinade until course mealy clumps form
Sauce
Combine soy sauces and cornstarch in medium bowl and stir with fork until no lumps remain
Add wine, vinegar, chicken stock sugar and sesame oil, stir to combine. Set aside
Combine oil, garlic, ginger in a large skillet and cook over medium heat until aromatic and soft but not browned, circa 2 min
Stir sauce mixture that was set aside and add to skillet, scraping out any sugar/starch that is at the bottom
Cook, stirring until the sauce boils, reduces, and thickens to coat a spoon, circa 1 min
Stir in sesame seeds and set aside on trivet
To Finish
Start white rice
Start steamed broccoli
Heat oil in wok until 350 F
One batch at a time, move chicken from marinade to dry coating, fry until brown and transfer to baking sheet on wire rack
Refry at 375 F
Pour oil into a large pot, wipeout the wok and transfer sauce into wok
Add chicken to wok, toss to combine
Serve over steamed broccoli with white rice
#cooking #food #lofi #homemade #cookingathome

[@scoooter17]

I liked when you held the egg

[@happilion102]

this looks delish!!

[@sambretz]

🙏