Wow…..if I do say so myself!
Every time Drew wants to do “Chinese food night”, he asks for the sesame chicken I cooked months ago and that he loooooved! Now, unfortunately, I can’t find that recipe ANYWHERE, so it’s been trial and error using online recipes every since. Although this dish “isn’t the same”, as he so eloquently puts it, this sure came close. I’d even go as far as saying that this dish is one of my favorites. The brown sugar, although subtle, really adds a sweet flavor to this dish that I really enjoyed, and the chicken was so tender that it really melted in your mouth. Now, although not the best of dishes for you, we all deserve a little cheat every now and again….and the upside is, that it doesn’t contain all the chemicals and mystery ingredients that a Chinese take out menu would provide.
So, grab those chop stix and tell me what you think!
Ingredients for Chicken:
1 Large egg
2 Tbsp cornstarch
1 Pinch salt & pepper
1 Pinch onion powder
1 lb. boneless, skinless breast
2 Tbsp canola oil
Ingredients for Sauce (Note: This sauce is doubled from the original, but you do not have to use all of it)
4 Tbsp soy sauce
2 Tbsp water
1 Tbsp toasted sesame oil (you can use evoo as substitute if you don’t have this readily available, but the sesame oil does give it a nice flavor)
2 ½Tbsp brown sugar
2 ½ Tbsp rice vinegar
1 Inch fresh ginger, grated or 1/8 teaspoon dry ginger
1 Clove garlic, minced
3 Tbsp sesame seeds
2 Tbsp cornstarch
1 Tsp Scallion
Additional Ingredients if desired:
Brown or White Rice
Additional Scallion for topping
Broccoli or another vegetable
- In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper
- Trim any excess fat from the chicken breast, then cut them into small 1 inch pieces. Season with salt, pepper, and onion powder
- Toss the chicken in the egg and cornstarch mixture
- Heat a large skillet with the 2 Tbsp of vegetable oil over medium-high heat. Once the oil is heated, add the chicken and all of what remains in the bowl
- Cook the chicken until it is golden brown, flipping occasionally, until it is cooked through (this should take about 7-10 minutes)
- Meanwhile, in a small bowl stir together the ingredients for the sauce. I start with the wet ingredients: soy sauce, water, sesame oil, and rice vinegar. Then I add the dry ingredients: ginger, minced garlic, sesame seeds, scallion, and cornstarch
- Once the chicken is cooked through, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken and once the chicken is coated and the sauce thickened to desired consistency, you are all set to serve!
Serving Suggestions: I made this dish with broccoli by cooking it first then adding to the chicken dish right before pouring the sauce. I also cooked brown rice in the rice cooker and indulged in a glass of red wine!