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.

Shopping list:

Chicken Marinade

• 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

Stir Fry

• 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:

1. In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
2. 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.
3. Heat about 2 inches of oil in a large pan or a Wok.
4. Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
5. Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
6. 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………

                            Bon Appetit