This recipe is from http://blogchef.net/sesame-chicken-recipe/ I have had this page bookmarked for awhile and I finally tried it this evening. We really really enjoyed it. It was so sweet and just like something you might order from a Chinese restaurant. I renamed it honey chicken because it tasted more like honey chicken than the sesame chicken that I have eaten around here. I also did not follow the directions exactly so that could be why it tasted more like honey chicken than sesame to me. Regardless it is yummy! Here is the recipe as I made it. Click on the link above for the original.
Ingredients
- 2 large boneless skinless chicken breasts cut into small pieces
- Marinade-
- ¼ teaspoon of salt
- ½ teaspoon of sesame seed oil (I might leave this out the next time I make it)
- a dash of pepper
- ¼ teaspoon of sugar
- 1 tablespoon of raspberry wine (I used Lambrusco - hey it was the only fruity wine that I had on hand)
- Batter-
- ½ cup of all purpose flour
- 1 teaspoon of baking powder
- 1 egg (beaten)
- ½ cup of water
- 3 tablespoons of cornstarch
- dash of salt
- 1 tablespoon of vegetable oil
- Sauce-
- 3 tablespoons of honey
- 2 tablespoons of sugar
- dash of salt
- 2 tablespoons of ketchup
- 1 tablespoon of white distilled vinegar
- a dash of pepper
Directions
- In a large bowl combine all of the marinade ingredients. Place chicken into the bowl. Mix the marinade over the chicken. Cover the bowl and place in the fridge for 30 minutes.
- In a different bowl combine all of the batter ingredients and mix well. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
- Use a set of tongs to remove the pieces of chicken from the marinade. Dip the chicken one at a time into the batter to coat evenly. Use your deep fryer to fry the chicken in batches. About ten minutes. Drain the chicken on paper towels.
- In a pan over medium heat combine the sauce ingredients. Bring the sauce to a boil. Stir until sauce thickens. Remove from heat.
- Coat the chicken with the sauce and serve over rice.
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