Sauteing instead of deep-frying removes some guilt from sesame chicken

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Sauteing instead of deep-frying removes some guilt from sesame chicken

Sesame Chicken

Servings: 4-6


Ingredients:


1½pounds boneless, skinless chicken breast
¼ cup canola oil, for frying

For the marinade:


1/3 cup soy sauce
2 teaspoons toasted sesame oil
½ teaspoon salt
¼ cup flour
¼ cup cornstarch
¼ cup water
1 teaspoon baking soda

For the sauce:


3 tablespoons toasted sesame oil
1 teaspoon grated ginger
1 clove garlic, minced
2 cups chicken broth
2 tablespoons rice vinegar
¼ cup sugar
2 tablespoons soy sauce

Method:


Cut the chicken into 1-inch chunks. Combine all of the marinade ingredients and pour over the chicken, mixing well. Set aside.
In a wide pan, heat the sesame oil over medium-low heat and gently cook the ginger and garlic until aromatic, about 3-4 minutes.
Combine all of the other sauce ingredients, mixing well, then pour over the ginger and garlic. Stir until thickened, about 4 minutes. Set aside.
In a large saute pan, heat the oil until nearly smoking. Add the chicken in a single layer and cook until browned, then flip and cook for another 4 minutes.Remove and drain on paper towels. Continue cooking until all the chicken is done. Add a little more oil, if necessary.
Put chicken into a serving bowl, pour sauce over, and serve.

Sauteing instead of deep-frying removes some guilt from sesame chicken

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