Search
  • May

Sesame Sticky Chicken



Sesame Sticky Chicken, something that you must try! it is aromatic, lightly sweet and spicy, in fact it is a perfect example of fusion Chinese food. I have a mix of Asian ingredients but with the use of Ketchup to add that extra sweetness and sharpness.


If it was made in the Restaurant, the chicken would be battered and deep fried, but I am going to teach to you to do it in a skinny version, and you can also make it gluten free easily!


Ingredients

3 tbsp vegetable oil

4 tbsp potato starch/cornstarch

½ tsp salt

½ tsp pepper

3 cloves of garlic - minced

1tsp chopped ginger

1 tsp paprika

3 chicken breast fillets chopped into bite-size chunks ( around 400 g)


Sauce:

1 tbsp sesame oil 

1 tbsp Chinese rice vinegar

2 tbsp honey

2 tbsp brown sugar

2 tbsp Sriracha Chill Sauce

3 tbsp ketchup

4 tbsp light soy sauce

( you can use AGAVE SYRUP OR MAPLE SYRUP to replace brown sugar and honey)


To Serve:

Boiled rice

3 tbsp sesame seeds, slightly toasted

Small bunch spring onions/scallions chopped

Methods:


1) Mix the salt pepper, garlic, ginger and paprika with the chicken chunks and let it marinate in the fridge for 30 mins for the tastier chicken.


2) Heat the oil in a wok or large frying pan until hot.

3) Whilst the oil is heating, add the potato flour/ cornflour into the chicken, mix and ensure the chicken chunks are all coated with the flour.


4) Brown the chicken on one side before turning them, the meat would stick together a little bit because of the potato flour, just use the spoon to loosen them and they would cooked evenly.


5) When chicken are all cooked, take them out, use the same wok, cook the green pepper for one minute to take away the rawness, remove from the work again and set aside.

6) Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes) or thicken. Add the chicken and green pepper back in and toss in the sauce to coat. Cook for 1 minutes.

7) Turn off the heat, serve on the plate, top with toasted sesame seeds and spring onions.Can also be served on the lettuce boat, then serve as starter. Enjoy!


430 views
 

©2019 by SensAsian Fare. Proudly created with Wix.com