Evergreenssesamechicken Recipes

CRISPY SESAME CHICKEN

Steps:

• Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
• To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
• Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
• Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
• Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
• Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
• Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

PERFECT SESAME CHICKEN

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

EVERGREEN'S SESAME CHICKEN

Steps:

• Cut the chicken into bite-sized pieces, the smaller, the faster this cooks. Mix the marinade ingredients in a zip-top bag and toss in the refrigerator while you assemble everything else. (You don't have to marinate this recipe for two weeks -- no need!).
• Deep fry the chicken pieces in hot oil and drain on a paper towel.
• Keep the meat warm.
• Pour all the ingredients in the skillet and cook until the thickness you desire. I aim for the consistency of giblet gravy.
• Return the meat to the skillet and turn the heat to low; leave on the stove until meat is hot.
• Serve garnished with the toasted sesame seeds.

GREEN CHICKEN

Steps:

• Heat oil in a deep pan or skillet and do not smoke the same.
• Add fennel seeds, wait for a few seconds till they begin to splutter and add chopped onions and garlic.
• Saute till onion and garlic begin to turn light brown.
• Add salt, curry powder, black pepper powder and turmeric powder.
• Add cubed chicken breasts and saute for 5 minutes.
• Add 1 cup of water and cover the lid.
• Cook for 15 minutes till the chicken is tender.
• Open the lid and add pureed spinach and beaten yogurt.
• Cook for 7 minutes on high flame and add water if the gravy is too thick.
• Garnish with tomato wedges, onion rings, split green chillies and thin ginger slivers.
• Enjoy!!!!!!