Sesame Ginger Chicken
I’m always on the look out for better chicken recipes and this is exactly what I was looking for and although I don’t really like Ginger there is not enough in this one to turn me off and since there were NO leftovers I would definitely say it was a hit.
Cooks note: The original recipe calls for cutting the chicken up into pieces however I found that leaving it whole produced a much better crispy skin.
Here is how we do this one.
- 2 1/2 pounds boneless skinless Chicken thighs
- 6 tablespoons Sesame oil
- 2 1/2 tablespoons Sugar
- 2 tablespoons Soya sauce
- 1 teaspoon cracked black Pepper
- 1 cup Cornstarch
- Vegetable oil for frying
- 2 tablespoons minced Garlic
- 2 tablespoons minced Ginger
- 2 tablespoons Hoisin sauce
- 2 tablespoons Oyster sauce
- 3 tablespoons Soya sauce
- 1 1/2 tablespoons Sambal
- 1 1/2 tablespoons Sweet Chili sauce
- 2 tablespoons Hot Pepper oil
- 2 teaspoons Lime juice
- Black and White Sesame seeds for garnish
- chopped Scallions for garnish
Putting it all together:
- In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
- While the chicken is marinating combine the remaining ingredients in a measuring cup, except the sesame seeds, scallions, vegetable oil and cornstarch, and set aside.
- Heat about 2 inches of oil in a large pan or a Wok.
- Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
- Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
- Top with the sesame seeds and scallions and serve over hot rice.
There you have it another “Simple but tasty recipe for the grilling season and beyond.”
Until next time………