Hello everyone! This is my first attempt at a recipe post so I hope its acceptable. All my recipes are from scratch and my own creations. I'm confident enough to say you'll never taste a sesame sauce quite like this and everyone loves it! :D takes a little time to do the sauce and some ingredients most don't have laying around but well worth it! :P hope you enjoy -
if you see anything i left out please tell me and ill fix it! thank you!
Sesame Chicken
What you'll need
For Sauce:
sugar
corn starch
fresh garlic
fresh ginger
red chili pepper flakes
ketchup
rice vinegar
water
brown sugar
soy sauce
teriyaki sauce
sesame oil
medium size sauce pan
For Meal:
rice
chicken(or pork chop if willing to dice it up)
cabbage
carrot
onion
montreal steak seasoning
garlic powder
butter
extra virgin olive oil
egg
milk
flour
cajun seasoning
cayenne powder
fresh ground pepper
sesame seeds(optional)
fryer
skillet
medium pot for rice
Sauce part 1: sweet chili garlic sauce
1 cup sugar
1 Tablespoon corn starch
1 Tablespoon fresh minced ginger
2 Tablespoons fresh minced garlic
1 Tablespoon red chili pepper flakes
2 Tablespoons ketchup
I cup rice vinegar
2 cups water
In a medium saucepan add the sugar and cornstarch, mix well to avoid cornstarch clumping when liquids added.
Add the vinegar and water then turn your heat to medium and stir till sugar is dissolved. Then add rest of the ingredients, cook until relatively thick.
I tend to look for the ginger and garlic to start suspending in the sauce instead of floating on top.
should look like this -
Sauce part 2: sesame sauce
1 batch sweet chili garlic sauce
2 Tablespoons ketchup
1 Tablespoon fresh minced garlic
½ cup rice vinegar
½ cup brown sugar
1/3 cup soy sauce
1/3 cup teriyaki sauce
Sesame oil to taste
Once your sweet chili garlic sauce is off the heat, I go ahead and add the ketchup and garlic so it'll cool down the ketchup from the icebox and partially cook the added garlic.
Once its cool enough to touch the pan but not cold mix in the rest of the ingredients, except the sesame oil, and stir well.
Then add your sesame oil till it has the strength of sesame flavor you're looking for.
when it's finished!
dont worry if it seems a little thin, itll thicken in the skillet when your tossing the chicken.
now that that's done, we can move on to the chicken and veggies :D
veggies
cabbage, shredded
carrots, shredded
onions, diced
garlic, powdered
fresh ground pepper
Montreal steak seasoning
soy sauce
1 Tablespoon butter
extra virgin olive oil
i usually start my rice now and keep it from boiling over as i do everything else. I then use a fillet knife on the cabbage and a vegetable peeler on the carrots to get them as thin as possible. dice up your onions and your ready to pan fry!
there's not really a set amount of olive oil, you just want enough to get a light coat on the pan so your veggies dont burn and to add a little flavor. medium heat, i have a digital stove so its 3.5 to 4.5 setting for me. once your skillet has heated up toss your onions in first and stir around in any excess butter/evo then add cabbage and carrots.
while your onions simmer on the bottom, add your seasonings. the soy and montreal steak seasoning will add a nice flavor to your veggies but you wanna make sure not to over do it or it'll create off-putting flavors.
you want enough soy to change color slightly and enough steak seasoning to be able to see it but not drowning in it. remember you can always add more as you go but you cant take away so start small and add bit by bit till it tastes right. lightly coat with garlic powder and pepper then start to toss the veggies in the butter/evo as you stir in your seasonings.
now you just lack the chicken :D
chicken
For the chicken I usually use milk and egg with a little cajun seasoning and fresh ground pepper mixed in it for the batter and mix cayenne pepper and garlic powder with the flour. always double batter to make sure its got a good thick batter for the sauce to stick to.
dice your chicken as small as you're willing to. the smaller it is the more work itll take to batter it all(not to mention batter) but the smaller pieces means more surface area to coat with that wonderful sauce - and less fork cutting lol :P
take a skillet. i usually use the one from the veggies, and add a bit of sauce, then your chicken. heat skillet back to 3.5, ill turn it down to 2 if sauce starts thickening too fast, and begin to toss the chicken, adding sauce if needed, until its got a good coat.
once your chicken is ready, layer it on your bed of veggies and rice. add a light drizzle across the plate of teriyaki sauce to make sure your rice isnt dry and top off with sesame seeds for the finale.
another thing i love to do is toss some onion rings in the sauce as well and top off the chicken with it. which is amazing! i probably like the onion rings more than anything else :D
THANK YOU FOR READING, AND I HOPE YOU ENJOYED MY POST!
and come join the fun at hivepizza! -
