Saturday, August 22, 2009

whipped. and fried.

It’s the final week. I had to go out with a bang. Or at least a deep fry. And why not make one more Chinese food recipe while I’m on a roll? Adrienne had been telling me for some time now that she had the perfect Sesame Chicken recipe, but each time she mentioned it I think I responded with, “That sounds GREAT! When are you making it so that I can come over for dinner?” I’m a good friend that way.

But, there I was, on the last week of the Whip It Up challenge, and in need of a good Homemade Take-Out recipe. Sesame Chicken? Why, yes, I think I shall.
Chinese Sesame Chicken

Approx. 2 pounds boneless, skinless chicken breasts

2 T. soy sauce
2 T. flour
2 T. cornstarch
3 T. water
¼ t. baking powder
¼ t. baking soda
1 t. vegetable oil

Sauce for chicken:
½ C. water
1 C. chicken broth
1/8 C. vinegar
¼ C. cornstarch
1 C. sugar
2 T. soy sauce
1 t. vegetable oil
½ t. chili powder (or more, if you like it hot)
1 clove garlic minced or equiv. garlic powder

2 T. toasted sesame seeds
Oil for frying

1. Cut the chicken into cubes. Mix the marinade ingredients and marinade the chicken for 20 minutes.
2. To prepare the sauce, mix together all the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you fry the chicken.
3. Heat oil in saucepan, generous enough to cover chicken completely for frying. Add marinated chicken a few pieces at a time and deep fry until golden brown; drain on paper towels. Repeat for all the chicken. 4. Just before you’re done frying, bring the sauce back up to a boil. Place chicken in a serving dish and pour sauce over. Sprinkle with sesame seeds. Serve with rice.
I learned a couple of things while making this. First, if you are only serving two people you probably only need one pound of chicken. I used only one pound of chicken and still made the full marinade and sauce recipes. Yum. I like lots of sauce. Second, I hate deep frying. ‘Tis messy and can be painful when the oil spatters out and burns your hand. Multiple times during the painfully slow frying process (I was totally following the “add marinated chicken a few pieces at a time” direction and it took me almost half an hour to fry up my one pound of chicken.) I mumbled in frustration, “This is so lame. I hate this recipe. I would never make this again.” And third, I would totally make this again. Yum! It only took one bite before I was eating my words right along with this delicious chicken.

This recipe was very easy to follow and the finished product was scrumptious. I would definitely make this again. And by “I would make this”, I mean “I would ask Somebody to make this.” Obviously.


Karla said...

I love your sense of humor.

Janssen said...

Deep frying scares me.

Miss L said...

It totally looks delicious. When you make it again, let me know and we'll bring the churros. ;)

BYU Fish said...

Oh...make me laugh...Somebody probably WILL make it for you...that's just what Somebody does. What a guy. Miss you guys...don't forget to add me to your list of Utah friends you need to see sometime soon!

Adrienne said...

Hurray!! I'm so glad you joined our deep-fried (stupid stupid deep-fry) ranks. And it really IS an addictive recipe. So glad you lubbed it!! And wait..Laurenda has a churro recipe? Can I just come over when your forces combine? I'll bring um ... something...for to eats?

Sherry said...

I'm reading a book about Chinese food in America called The Fortune Cookie Chronicles by Jennifer 8 Lee, and it makes me constantly hungry for Chinese food. (Chinese food, which I am learning is not really Chinese food at all. So I guess what I really want is some American Chinese food). Anyway, I'm totally making this. Hopefully today, although I'm not sure if I have cornstarch. I'm wondering if I could make do without?