5/7/2023 0 Comments Sesame chicken recipeThe following quantity is enough for this recipe but you can multiply the amount and keep the balance for other similar Chinese dishes, such as General Tso’s chicken. The formula of the dry coatingĬombine the following ingredients. I want to serve crispy sesame chicken, so coating with a dry mix is my choice. (I tested it, and stay partially crisp for about 20 minutes, which is enough to dish out and serve). It will stay crisp for a while after dressing with the sauce. Step 2- Preparing the dry coating mix to coat the chickenĭry mix yields a crispier coating than batter. Substitute with rice wine if you do not have Shaoxing wine. You can also add some extra to the pan during cooking for a stronger flavor. You can adjust the ratio of both soy sauce to get the flavor and color you want.Ĭornstarch help to form a protective layer to shield the meat from the direct heat of the oil during deep-frying, Both egg and flour are used in a similar way in Western cooking for deep-frying. Light soy sauce has a more savory flavor with a lighter color. The result: even cooking.ĭark soy sauce has a caramelized flavor, sweeter and less salty than light soy sauce. Skin detached from the chicken chunks do not taste good after deep frying/pan-frying.Ĭut the chicken into bite-size pieces, and marinate with the combination of egg whites, light soy sauce, dark soy sauce, Shaoxing wine, and cornflour.Įgg white is used to marinate meat and chicken by many Chinese chefs because it protects the meat from the direct heat of the oil during deep-frying and stir-frying. I prefer to remove any skin dangling on the meat and leave alone those securely attached. I want to leave it to you to decide, but one thing for sure is that it has to be boneless. On the contrary, chicken breast meat can be your choice. We use deboned chicken thigh meat, which is preferred by most of the Chinese. The preparation begins with choosing the best part of the chicken for this dish. Keep into the refrigerator, let it marinate for at least half an hour.Combine the chicken with the egg white, dark soy sauce, light soy sauce, cornstarch, and Shaoxing wine together.(or remove all if you do not like the skin). Remove any skin dangling on the thigh.Marinate chicken pieces, deboned, remove skin.
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