Sesame Ginger Chicken
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
48
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Sesame Oil2.5 tbsps
Sugar2 tbsps
Soy Sauce (low-sodium)1 tsp
Cracked Black Pepper2 tbsps
Garlic (minced)1 tbsp
Ginger (minced)4 tbsps
Rice Wine (chinese shoaxing)2 tbsps
Hoisin Sauce2 tbsps
Oyster Sauce1.5 tbsps
HoneyDirections:
1
For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper
2
Toss to coat, cover, place in the refrigerator and let sit 1 hour
3
For the stir-fry: Remove the chicken from the fridge
4
Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess
5
Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces
6
Heat over high heat until glossy and the temperature reaches 375 degrees F
7
Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much
8
Remove to a paper towel-lined plate
9
In a large saute pan, heat 1 tablespoon oil over medium heat
10
Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds
11
Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer
12
In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined
13
Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens
14
Adjust seasoning to taste
15
Add in the fried chicken and toss to coat with the sauce
16
Add the lemon zest and juice
17
Garnish with toasted sesame seeds and scallions
18
Serve warm over rice