Categories Asian, Chicken, Chinese New Year, Dinner, Fall, Mains, WinterAsian, chicken thigh, chinese food, chinese new year, CNY, cooking wine, food blogger, garlic, homecook, lunar new year, recipe, scallion, seasonandserveblog, sesame, sesame chicken, soy sauce, sriracha, take outLeave a Comment on Sesame Chicken
With Chinese New Year just around the corner, I thought I would share some of my favourite Asianrecipes.
While Sesame Chicken is certainly not a traditional Chinese dish, it always comes to mind when I think of Chinese food. Sesame Chicken is an Asian-American dish that was invented in North America and still appears on Chinese take-out menus to this day. Why, you ask? Because it is damn delicious! Tender pieces of chicken are breaded, fried and topped with a sweet sauce- I mean, what’s not to love?
I have tried many recipes for Sesame Chicken, but none have come close to this recipe. The foundational recipe came from my favourite Asian food blog, The Woks of Life, but I have made some tweaks to their original recipe. In my recipe, I fry the chicken rather than bake it since I think frying gives it more flavour and also enhances the crispiness (which you definitely need before you drown it in sauce). I’ve also added/omitted other ingredients to suit my taste from the original recipe.
There are two key things that are required to pull off this recipe (and many other quick-cooking Asian dishes). The first key is to prep your ingredients. While the chicken is marinating, I like to prepare the sauce and prep the vegetables for frying. I also like to set all the ingredients that I need close to the stovetop where I will be cooking to give me easy access so I can add them as needed. Taking time to prep your ingredients makes a world of difference- and you are way less likely to overcook and burn your food.
The second key to pulling off this dish is to measure your ingredients. For me, this is especially true when it comes to making the sauce. I am quite finicky when it comes to the balance of the sweet, salty, and vinegary flavours and this ratio of ingredients seems to be spot on to what you get in Chinese take-out places. So break out your measuring cups and spoons- you’re going to need them! For garnish, I don’t really bother with measuring out the sesame seeds. At this point, I just want to make it look pretty….and I’m probably ready to dive right in!
Whether you enjoy this classic dish on its own or with a side of rice, you are guaranteed to enjoy it!
See the full recipe here!
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