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  • Chef John Politte

SESAME CHICKEN



Ingredients

• 2 Chicken breast

• 2 large eggs

• 2 Tablespoons cornstarch

• Salt and pepper

• 1-pound boneless skinless chicken thighs cut into small pieces

• 2 Tablespoons vegetable oil

Sauce

• ¼ cup soy sauce

• 2 Tablespoon water

• 1 Tablespoon sesame oil

• 3 Tablespoon brown sugar

• 1 Tablespoon rice wine vinegar

• 1 teaspoon grated fresh ginger

• 2 Tablespoon fresh minced garlic

• 1 Tablespoon sesame seeds

• ½ Tablespoon cornstarch


Method

1. Prepare the sauce. Mix all the ingredients for the sauce in a bowl and set aside.

2. In a large bowl, whisk together the egg, cornstarch, and salt and pepper.

3. Trim any excess fat on the chicken and cut into small pieces. Toss the sauce and the chicken in a bowl and set to the side.

4. In a large skillet, add the cooking oil and heat over medium high heat. Wait until the skillet and oil is hot and add the chicken into the pan in a single layer, being careful not to crowd the pan.

5. Allow the chicken to cook on one side, undisturbed, until golden brown. Flip and repeat the process. Stir the chicken as little as possible to avoid breaking the egg coating on the surface of the chicken.

6. Once the chicken is cooked thoroughly on all sides, pour the sauce over the top. Toss the chicken in the sauce, as the sauce comes up to a simmer it will begin to thicken. Continue to gently stir the chicken in the sauce until thickened.

Serve the chicken over a bed of rice and sprinkle with more sesame seeds and sli

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