House Of Golden Dragon Sesame Chicken Recipe Goldmine

HOUSE OF GOLDEN DRAGON SESAME CHICKEN

Steps:

• For chicken: Mix garlic powder, egg white, water, 1 teaspoon cornstarch and salt to combine. Marinate chicken 20 minutes.
• Add 2 to 3 tablespoons of cornstarch to the chicken until it is dry and well-coated. (You may need more or less cornstarch, but make sure the chicken is fully coated and dry; otherwise, it will pop in the oil from the moisture in the marinade.).
• Heat oil in pan. Add the chicken pieces, taking care not to crowd the pan and not to overheat oil. You may need to do two batches. Fry chicken pieces until golden brown and drain on paper towels.
• Meanwhile, make the sauce. Combine sugar, vinegar, soy sauce, ketchup and chile oil, if using, in a small saucepan over medium-high heat until simmering, stirring to dissolve the sugar.
• Mix 1 teaspoon cornstarch and 2 teaspoons water in a small bowl and add, a bit at a time, to the sauce, stirring to thicken. You may not need to use the entire amount.
• Combine chicken with sauce, and sprinkle with sesame seeds.
• Serve with steamed rice.

GOLDEN SESAME CHICKEN WITH GINGER DRESSING

Steps:

• Prepare the marinade first:.
• Combine egg whites, soy sauce, sesame oil, ginger, and scallion. Whisk together until frothy.
• Add the chicken and marinate, refrigerated, 30 to 40 minutes.
• Meanwhile, prepare the Ginger Dressing:.
• Combine the ginger, soy sauce, sherry, garlic, sesame oil, chili flakes, scallions, lemon juice and orange juice in a saucepan and bring to a boil.
• Reduce the heat and simmer 5 minutes.
• Remove from the heat and set aside while preparing the chicken.
• Sesame coating:.
• Mix the two types of seeds together. That's it.
• Cooking the chicken:.
• Drain the excess liquid from the chicken and dip them in the sesame seed coating, covering them completely on all sides.
• Place the chicken pieces on a tray in the refrigerator about 30 minutes before cooking to allow the coating to dry.
• This would be a good time to start preheating your oven to 350 degrees F.
• Heat the canola oil in a heavy pan.
• Saute chicken on each side until crispy on the outside. Use tongs to turn them.
• Transfer them to a cookie sheet (I cover the sheet with parchment paper first) and place in the oven 3 minutes to make sure they are fully cooked in the center. (Yes, you preheated an oven for all of 3 minutes baking. Do you want salmonella? Just do it!).
• Serve the chicken nuggets on a bed of raw spinach leaves and drizzle the Ginger Dressing over the top or put in a bowl to serve on a platter.
• You can thank me later.