{"id":20951,"date":"2018-12-08T13:38:27","date_gmt":"2018-12-08T05:38:27","guid":{"rendered":"http:\/\/tasteasianfood.com\/?p=20951"},"modified":"2020-05-29T15:27:41","modified_gmt":"2020-05-29T07:27:41","slug":"sesame-chicken","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/sesame-chicken\/","title":{"rendered":"Sesame Chicken with honey – How to cook step by step"},"content":{"rendered":"\n

This article is about how to cook sesame chicken \u871c\u6c41\u829d\u9ebb\u9e21. I was told it is an American Chinese food, which was invented by the Chinese migrants who looked for the greener pasture in California in the 19th century.<\/p>\n\n\n\n

I believe it’s true because after living in Hong Kong and Malaysia since I was young, I hardly find any Chinese restaurants serving this dish.<\/p>\n\n\n\n

My recipe may not precisely be the Americanised version, as I have toned down the sweetness to cater for the taste buds for the locals. But it is a crowd pleaser to anyone that has tasted.<\/p>\n\n\n\n

Keep reading to find out how to make it.<\/p>\n\n\n\n

Note: This post may contain affiliate links. Please read my privacy policy<\/a>  for more info. I may receive commissions for purchases made through links in this post.<\/em><\/p>\n\n\n\n

Step by step guide – how to prepare sesame chicken<\/h2>\n\n\n\n
\"sesame<\/figure>\n\n\n\n

Step 1- Marinate the chicken<\/strong><\/h2>\n\n\n\n
\"sesame
Marinate chicken pieces, deboned, remove skin.<\/figcaption><\/figure><\/div>\n\n\n\n

How to marinate the chicken:<\/h3>\n\n\n\n
  1. Debone<\/strong> the chicken thigh.<\/li>
  2. Remove any skin<\/strong> dangling on the thigh. (or remove all if you do not like the skin).<\/li>
  3. Cut the thigh meat into bite size.<\/li>
  4. Combine the chicken with the egg white, dark soy sauce<\/a>, light soy sauce<\/a>, cornstarch<\/a>, and Shaoxing wine<\/a><\/strong> together.<\/li>
  5. Keep into the refrigerator, let it marinate<\/strong> for at least half an hour.<\/li><\/ol>\n\n\n\n

    The details:<\/h3>\n\n\n\n

    The preparation begins with choosing the best part of the chicken for this dish.<\/p>\n\n\n\n

    The chicken<\/h4>\n\n\n\n

    We use deboned chicken<\/strong> thigh meat, which is preferred by most of the Chinese. On the contrary, chicken breast meat can be your choice. I want to leave it to you to decide, but one thing for sure is that it has to be boneless.<\/p>\n\n\n\n

    You may want to leave the skin on. I prefer to remove any skin<\/strong> dangling on the meat and leave alone those securely attached. Skin detached from the chicken chunks do not taste good after deep frying\/pan-frying.<\/p>\n\n\n\n

    Cut the chicken into bite-size pieces<\/strong>, and marinate with the combination of egg whites, light soy sauce, dark soy sauce, Shaoxing wine, and cornflour.<\/p>\n\n\n\n

    \"sesame
    Marinate for half an hour<\/figcaption><\/figure><\/div>\n\n\n\n

    The marinade<\/h4>\n\n\n\n

    Egg white<\/strong> is used to marinate meat and chicken by many Chinese chefs because it protects the meat from the direct heat of the oil during deep-frying and stir-frying. The result: even cooking.<\/p>\n\n\n\n

    Dark soy sauce has a caramelized flavor, sweeter and less salty than light soy sauce. Light soy sauce has a more savory flavor with a lighter color. You can adjust the ratio of both soy sauce to get the flavor and color you want.<\/p>\n\n\n\n

    Cornstarch<\/strong> help to form a protective layer to shield the meat from the direct heat of the oil during deep-frying, Both egg and flour are used in a similar way in Western cooking for deep-frying.<\/p>\n\n\n\n

    Shaoxing wine<\/strong> adds flavor to the meat. You can also add some extra to the pan during cooking for a stronger flavor. Substitute with rice wine if you do not have Shaoxing wine.  Omit it if you do not consume alcohol.<\/p>\n\n\n\n

    Step 2- Preparing the dry coating mix to coat the chicken<\/h2>\n\n\n\n

    Dry mix yields a crispier <\/b>coating<\/strong> than batter. It will stay crisp for a while after dressing with the sauce.  (I tested it, and stay partially crisp for about 20 minutes<\/strong>, which is enough to dish out and serve). I want to serve crispy sesame chicken, so coating with a dry mix is my choice.<\/p>\n\n\n\n

    The formula of the dry coating<\/h3>\n\n\n\n

    Combine the following ingredients. The following quantity is enough for this recipe but you can multiply the amount and keep the balance for other similar Chinese dishes, such as General Tso\u2019s chicken<\/a>. It can be stored for a long time.<\/p>\n\n\n\n