This recipe is my take on the dish that's ever present in Chinese buffets and fastfood joints: Sesame Chicken. It is a very close cousin of General Tso's Chicken and were it not for the sprinkling of sesame seeds, I wouldn't be able to tell them apart.
My version has cashews for extra crunch and honey for sweetness. I did not make it as sweet as the original because I wanted a balance of saltiness, sweetness and just a hint of tanginess. A few easy steps led to a more superior dish filled with home cooked goodness.
6 chicken thighs, deboned and cut into 2" cubes
1 clove garlic, chopped
1/2 c. cashews
2 tbsps. of chopped spring onions, green parts only
1 tbsp. sesame seeds, toasted
oil for deep frying
2 tbsps. light soy sauce
1/2 tsp. sesame oil
1 tsp. garlic powder
1/4 tsp. ground pepper
1 tbsp. corn flour
1 egg white
1/3 c. plain flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. water
1/4 c. honey
1 tbsp. vinegar
1 tbsp. light soy sauce
1 tbsp. oyster sauce
2 tsp. corn flour
1 tsp. sesame oil
1/2 tsp. chilli oil (optional)
Mix all of ingredients (A) together and add in the chicken meat. Stir well and leave to marinate for half an hour.
Heat up the cooking oil in a wok.
Mix ingredients (B) and add to the marinated chicken. Blend well.
Fry the chicken pieces, a few at a time, on medium high heat until golden brown and crisp. Drain and set aside.
Fry the cashews briefly in the same oil and scoop on to a kitchen paper lined dish.
Mix all of ingredients (C) in a saucepan and bring to a boil. Cook until thickened.
Heat up a clean wok and put 1 tbsp. of cooking oil (from the oil used for frying) and add the garlic. Stir fry on high heat for 2 seconds, then add the fried chicken pieces. Stir fry for a minute then add the sauce while stirring. Most of the sauce will evaporate and glaze the chicken.
Take off the heat and add the cashew, spring onions and sesame seeds. Mix well, then transfer to a serving dish. Serve with steamed white rice.
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