Sesame Chicken

Description:

Chinese food found in the United States is drastically different than the cuisine that is found in China itself. Chinese food arrived in America as early as the mid 1800’s with Chinese immigrants, and was influenced by both traditional Chinese cooking techniques as well as American taste preferences. The largest Chinese community in the US resides in New York City, although other major US cities are host to large Chinese populations with their own “Chinatown” districts. Today, Chinese restaurants can be found all over the United States, and often specialize in serving takeout food. Sesame Chicken is a good reflection of American taste, given that it sweet and deep fried, and this dish does not exist in any form in the traditional cuisine of mainland China. The fried chicken portion of this recipe can be adapted to make other popular Chinese-American dishes, such as General Tso’s or Orange Chicken; I will see about posting recipes for these dishes later on.

Ingredients:

• 2 chicken breasts, cut into 1-inch cubes (2.5 cm)

• 1 egg, beaten

• 1 tbsp cornstarch (17 g)

• 1 tbsp shaoxing wine* (15 ml)

• 1/2 tsp salt (3 g)

• 2 cups peanut or vegetable oil (480 ml)

• 1/4 cup toasted sesame seeds (30 g)

• Steamed broccoli

• Steamed white rice

Coating

• 1/2 cup flour (60 g)

• 1/2 cup cornstarch (60 g)

• 1/2 tsp baking powder (3 g)

• 1/2 tsp salt (3 g)

Sauce

• 1/2 cup soy sauce (120 ml)

• 1/4 cup brown sugar (45 g)

• 5 tbsp sugar (85 g)

• 1/4 cup ketchup (30 g)

• 2 tbsp rice vinegar (30 ml)

• 1 tsp toasted sesame oil (5 ml)

• 1/2 tsp chili flakes (3 g)

• 1 tsp vegetable oil (5 ml)

• 1 clove garlic, minced

• 1 small piece ginger, minced

• 1/2 tbsp corn starch (8 g)

• 1/2 tbsp water (8 ml)

Preparation:

In a bowl, mix together the chicken, egg, cornstarch, wine and salt. Let rest for 20 minutes.

To make the sauce, mix together the corn starch and water in a small bowl until no lumps remain. Heat the oil in a small pot over medium heat, then add the ginger and garlic and cook for 30 seconds or until fragrant. Add the remaining sauce ingredients and cornstarch mixture to the pot, then cook until sauce thickens to a syrup consistency. Taste and adjust seasoning accordingly- this sauce should be very sweet. Set aside.

In a large pan or wok, heat the vegetable oil over medium-high heat. In a bowl, mix together the coating ingredients. Place the chicken pieces in the dry mixture and coat evenly, using your hands. When the oil is hot, add the chicken in batches, being careful not to crowd the pan. Fry until the outside of the chicken crisps up, then remove. Turn the heat to high, then fry the chicken a second time until the crust is golden brown. Set drain chicken on a paper towel-lined sheet pan.

Heat a large pan over high, then add the chicken. Add the sauce a spoonful at a time until the chicken is evenly coated in the pan. Turn off the heat, then stir in the sesame seeds. Transfer to a plate, then garnish with additional sesame seeds and optionally chopped green onions. Serve along with steamed broccoli and rice. To prevent chicken from getting soggy, serve immediately.

Notes:

• You can substitute the chicken breast in this recipe for chicken thighs.

• You can substitute the shaoxing wine with sherry or use water instead.