I've been cooking - and eating - a lot of Chinese food recently, say, since early November. Why, you're wondering? You see, I had to choose the recipes for the Chinese cooking workshops I was organising, and test and fine-tune the ones that made the cut. Now, three workshops (and some 45 happy Nami-Nami readers later), I feel confident that I have a pretty good Chinese recipe repertoire to work with and feed my friends and family. While I was trying to use pretty authentic Chinese recipes for those workshops - mainly from Sichuan and Cantonese cuisine - then here's a delicious American-Chinese classic, sesame honey chicken.
Sesame Honey Chicken
(Seesami-meekana)
Serves four
400 to 500 g chicken breast fillets or boneless thigh fillets
1 Tbsp light soy sauce
1 Tbsp Shaoxing rice wine or (medium) dry sherry
2 tsp sesame oil
For the batter:
4 Tbsp cornflour/cornstarch
For deep-frying:
groundnut oil or rapeseed oil
Honey sauce:
3 Tbsp sweet chilli sauce
2 Tbsp good-quality ketchup
2 Tbsp honey
1 Tbsp oyster sauce
2 Tbsp light soy sauce
3 Tbsp water
To garnish:
toasted white sesame seeds
Cut the chicken into 2 cm pieces.
Mix soy sauce, Shaoxing rice wine or sherry, sesame oil in a bowl. Add the chicken, stir and leave to marinate in the fridge for at least an hour.
Sprinkle cornflour over the chicken pieces to cover on all sides, shake off excess flour.
Heat couple of cm of oil in a small saucepan until slightly sizzling. Deep-fry chicken pieces, couple at a time, until golden brown on all sides and fully cooked. Put fried chicken pieces aside.
Combine the sauce ingredients in a small saucepan and bring into a boil. Simmer for a few minutes, until the sauce thickens slightly.
Add the cooked chicken pieces into the honey sauce, heat thoroughly through.
Sprinkle sesame seeds on top.
Serve with steamed rice or cooked noodles.
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