Friday, 27 January 2012

Sesame Chicken

Chicken - 1 lb (boneless skinless, cut into small cubes)
Oil -  2 tblsp (preferably sesame oil)
Sesame seeds (white) - 2 tblsp
Ginger - 1 tsp (minced)
Veggies - 1 cup (chopped lengthwise optional). Any veggies like spring onion, bell peppers etc can be used.

Sauce Ingredients
Chilly garlic sauce - 1 tblsp
Soy sauce - 2 tblsp
Vineger - 2 tblsp
Water/Chicken Broth - 1 1/2 cup (or as needed)
Salt - as needed

Optional Ingredients
Corn Starch - 2 tblsp (to thicken the sauce)
Honey - (to add some sweetness to the sauce) 
Method1. Marinate the chicken with some soy sauce (2 tblsp) and salt for atleast 15 minutes.
2. Heat the oil in a wok and stir fry the chicken until the chicken is cooked. (The chicken is traditionally deep fried.)
3. Remove the chicken and keep it aside.
4. Heat some oil in the same wok and stir fry the ginger and veggies for just a minute or two.
5. Add the sauce ingredients - vineger, soy sauce, chilly garlic sauce and water/chicken broth.

(You can add some corn starch and honey to the sauce depending on how thick and how sweet you want your sauce to be. I havent added either, to suit to my taste.)
6. Bring the sauce to a boil and add the fried chicken pieces. (Check for salt and other seasonings at this stage. Add some chilly powder if you need more heat.)
7. Transfer the chicken with the sauce to the serving tray and top it with the sesame seeds. Serve with fried rice/ noodles.