while watching tyler make the coconut jelly, he also started making his sesame chicken. he introduced it as one of foods he would choose for his last meal … well, with that kind of intro …
his enthusiasm in making this dish as well as how good looked on tv made me not only crave it but also want to make it. so i looked up the recipe the next day but it was not live on food network’s site. but the interesting thing was in just around a day, over 150 posted asking for the recipe — it was in demand!
anyhoo, after a week, i checked again and the recipe was finally live, to many people’s delight.
- 3 boneless chicken breasts (about 1-1/2 pounds total)
- 2 colored bell peppers
For the marinade/batter
- 6 tablespoons low sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sea salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
For the sauce
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- canola oil, for deep-frying
- sea salt, to taste
- 3 tablespoons toasted sesame seeds, for garnish
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels.
Chop up the colored bell peppers into 1-1/2 inch cubes. In a medium sized frying pan and a little canola oil, stir fry the peppers.
To serve, arrange the fried chicken and bell peppers on a platter and drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds. Enjoy with ginger brown rice (recipe below).
GINGER BROWN RICE
- 3 cups long-grain brown rice
- 6 cups water
- 1-inch piece ginger, cut into coins
Combine the rice, water and ginger in a pot with tight-fitting lid. Bring to a boil over medium heat. Stir once then cover with lid and reduce the heat to a simmer. Cook for 50 minutes. Remove from heat, let stand in covered pot for 10 minutes then fluff with a fork.