Thursday, 5 November 2015

Sesame Chicken

Simply delicious pieces of chicken slathered in a scrumptious sauce!

Sesame Chicken Recipe from Nomsies Kitchen

Hi everyone!

I have been so busy with college and I absolutely love every minute of it. I just had my mid-term practical assessment and it went well! I was so nervous before it, I was waking up in the night reciting the different muscles each exercise would work. The upright row works the trapezius, anterior deltoids, medial deltoids and the biceps! So on and so forth. It’s good stress I assure you.

Since I was having my mid-term break, I was looking up new recipes to try and I thought I would make this sesame chicken. Oh, it goes so well with rice. Make more sauce if you want, you will not regret it.

Sesame Chicken Recipe from Nomsies Kitchen

Sesame Chicken Recipe from Nomsies Kitchen

It’s the kind of flavours that you can’t get enough of. Savoury with a hint of sweetness and crispy chicken, pure comfort food! Instead of frying the chicken, I baked it here. Makes you feel less guilty, eh? Go ahead and try this one!

Sesame Chicken Recipe from Nomsies Kitchen

Recipe for Sesame Chicken
Adapted from the Woks of Life
Serves 2

Ingredients For the Chicken
250gm Chicken Thighs (skin and excess fat removed and cut into strips)
1 Tbsp cornstarch
1 tsp Shaoxing wine
1/4 cup all purpose flour
1 Tbsp sesame seeds
Small pinch of salt and ground white pepper

Ingredients for the Sauce
1 Tbsp Oil
1 clove garlic, minced
1 Tbsp Shaoxing wine
200ml chicken stock / water
½ tsp rice wine vinegar
1½ Tbsp sugar
1 Tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
2 Tbsp cornstarch + 2 Tbsp water, mixed


1. Mix the chicken with the Shaoxing wine, salt. Next, dust it with the cornstarch and set aside for 20 minutes.

2. In a separate bowl, mix the flour, sesame seeds, and white pepper. Preheat your oven to 220 °C.

3. Mix the chicken and marinade thoroughly until there is no liquid. Then, dredge the chicken pieces in the dry flour, sesame seeds and white pepper mixture. Place on a tray lined with parchment or foil. Bake at 220 °C for 8-10 minutes. Turn the chicken pieces and continue baking for a further 3-5 minutes until golden brown. Remove from oven.

4. Now, heat your wok to medium heat and add oil. When the oil is hot, add in the minced garlic. Briskly fry and add in the Shaoxing wine followed by the chicken stock, rice wine vinegar, sugar, soy sauces, and sesame oil. Lower the heat slightly and simmer.

5. Slowly add in the cornstarch and water mixture while stirring to prevent lumps in the sauce. Simmer until the sauce is thick enough to coat the back of a spoon. Add the chicken and toss until evenly coated. Garnish with sesame seeds and serve.

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