Detective Pux here, and I'm here to solve the case of the perfect Chinese Sesame Chicken. This dish is a classic Chinese-American dish that is loved by many. The crispy chicken coated in a sweet and savory sesame sauce, paired with steamed rice is a match made in heaven.
But before we get into the recipe, let me give you a little background on the dish. Sesame chicken is not a traditional Chinese dish, it's actually a Chinese-American creation. It was created in the Chinese-American restaurants that popped up in the United States in the 20th century. The dish has evolved over time and has become a staple in Chinese-American cuisine.
Here's the recipe:
Ingredients:
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil for frying
- 1/4 cup sesame seeds
- 2 cloves of garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 green onions, chopped
Instructions:
- In a shallow dish, combine the cornstarch and flour.
- In another shallow dish, beat the eggs.
- Dip the chicken pieces in the beaten eggs, then coat them in the flour mixture.
- In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat.
- Fry the chicken in batches for about 3-4 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- In a small pan, toast the sesame seeds over low heat for about 2-3 minutes, or until golden brown.
- In a small saucepan, combine the garlic, soy sauce, rice vinegar, honey, hoisin sauce, sesame oil, and cornstarch. Heat the sauce over medium heat, stirring constantly, until it thickens.
- In a large skillet or wok, toss the chicken with the sesame sauce and green onions.
- Serve over steamed rice and garnish with toasted sesame seeds.
And there you have it, the perfect Chinese Sesame Chicken that will satisfy your cravings. Now if you'll excuse me, I have to go solve another case. But before I go, let me leave you with one final piece of advice: don't be afraid to experiment with the recipe and make it your own. Happy cooking!