My family, especially my kids are suckers for good Chinese food.
My kids totally crack me up when heading out to eat, when asked where to go we get one of two answers, “Chinese” or “Garlic Knot” (local pizza place). I love that now too they may even say sushi, meaning Chinese because they get sesame chicken at our favorite sushi place in town. I love sushi, love it! So this is always music to my ears. But taking 5 kids, let me correct that, five hungry kids requires a certain amount of energy and patience and let’s be real, I just don’t have it all the time…that is patience. So there are those nights where it is worth the messy kitchen, dishes upon piles of dishes to stay home and eat “Chinese take-out”. It taste even better than take-out, although I actually think my kids may disagree as they love super fried, like “where is the chicken?” fried type of sesame chicken. LOL.
This recipe is amazing, the ginger adds just a simple touch of sweetness. And what I love about this recipe is that it doesn’t call for flour to coat the chicken. And yet, you still get the crispiness of “take-out” sesame chicken.
Easy to prepare and make, even easier to serve. Your family and guest will devour this in no time.
Enjoy our twist on “take-out” Sesame Ginger Chicken.
This "Take-Out" Sesame Ginger Chicken recipe is easy to make and easier to serve. With a touch of sweetness from the fresh ginger, and coated in cornstarch instead of flour, this recipe has a lightness to it, while still having all the qualities of your typical Chinese take-out sesame chicken.
- 2 1/4 - 1/2 lbs of chicken thighs or breast
- 1 1/4 cup cornstarch
- 6 tablespoon sesame oil
- 3 tablespoon sugar
- Vegetable oil
- 5 tablespoons minced garlic
- 2 1/2 tablespoon minced ginger
- 8 tablespoons rice wine or white wine will work
- 4 1/2 tablespoons hoisin sauce
- 8 tablespoons low-sodium soy sauce
- 3 generous tablespoons honey
- 3 tablespoon sesame chili sauce
- 1 teaspoon red chili sauce, found in aisle with oriental food
- 1 lemon, zest and juice
- Toasted sesame seeds, for garnish, optional
- Scallions, for garnish, optional
- Rice, for serving
Marinate the chicken, by in a mixing bowl, combine sesame oil, sugar, 2 tablespoons soy sauce and pepper and stir. Toss in the chicken and coat, cover, place in the refrigerator for 1 hour.
Add 1 1/4 cup cornstarch to a shallow baking dish, set aside. Once the chicken has marinated for 1 hour remove and dredge each piece of chicken in the cornstarch, shaking off any excess. Set on baking sheet, and continue to coat the rest of the chicken, do not overlap chicken pieces on baking sheet.
Fill a Dutch oven or high-sided sauté pan with enough oil to completely submerge the chicken pieces. Heat over high heat until the temperature reaches 375 degrees F, I use a candy thermometer to check. Before I had one, I used the old water trick, of add a drop of water to the oil and if it bubbles and splatters then I knew the oil was ready, but you always run the risk of making the oil to hot, so once completely heated, reduce burner to medium high. Adding your chicken in batches to not over crowd the pan, deep fry the chicken until golden brown, about 3 minutes. I do about 4 batches. Remove the chicken to a paper towel-lined plate or baking sheet.
In a large sauté pan, heat 1 tablespoon vegetable oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Add the rice (white) wine, hoisin, soy sauce, honey and the chili sauce; bring to a simmer. In a measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup cold water (you want to do this to avoid lumps) and whisk until combined. Add water mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste, add a little more heat by adding red chili sauce, we like to add more soy and honey.
Add in the chicken to the sauce and toss to coat. Add the lemon zest and juice, optional – we don’t do this unless we are having guest over. Garnish with toasted sesame seeds and scallions.
Serve with rice.
Kid’s reviews: Anyone want “take out”? Yes, they’ll scream. Let’s whip it up.
Adapted from Food Network, Kelsey Nixon