Sesame Chicken II

Author: chefs-mate Cooking Method: Pan Frying Cuisine: Asian-Inspired Courses: Main Courses

Difficulty: Advanced

Servings: 4 Calories: 425.1

Description

This Sesame Chicken II recipe offers a lighter, homemade twist on the classic takeout favorite. Tender chicken breasts are pounded thin, lightly breaded in a crispy sesame-flour mixture, and pan-fried to golden perfection. The real star is the glossy sauce, crafted from rich plum sauce, bright fresh lemon juice, and aromatic ginger and garlic, thickened to a perfect coat. It delivers a delightful contrast of textures and a balanced sweet-tart flavor profile that is both indulgent and satisfying.

Directions

Combine chicken stock, lemon juice, sugar, plum sauce, and lemon zest in a small bowl to make the sauce base; set aside.
In a small bowl, mix cornstarch with water until smooth to create a slurry; set aside.
Place 1/4 cup of all-purpose flour in a shallow bowl for initial breading.
In a separate shallow bowl, combine the remaining 1/2 cup flour with sesame seeds, salt, and ground white pepper.
Place beaten eggs in a third shallow bowl. Arrange the three bowls side-by-side on the counter.
Trim excess fat from chicken breasts and pound them to an even 1/4-inch thickness using a meat mallet or rolling pin.
Dredge each chicken breast first in the plain flour, shaking off excess.
Dip the floured chicken into the beaten egg, allowing excess to drain back into the bowl.
Coat the egg-washed chicken thoroughly in the sesame-flour mixture, pressing gently to adhere. Place on a clean platter.
Heat 4 tablespoons of peanut oil in a large skillet over medium-high heat.
Fry the breaded chicken breasts in batches, cooking for 3-4 minutes per side until golden brown and cooked through. Adjust heat if browning too quickly.
Transfer cooked chicken to a serving platter and keep warm.
In the same skillet (or a clean small skillet), heat the remaining 2 tablespoons of oil over medium heat.
Add minced ginger and garlic; sauté for about 30 seconds until fragrant.
Pour in the reserved sauce mixture and bring to a boil.
Reduce heat to low, then slowly drizzle in the cornstarch slurry while stirring constantly until the sauce thickens. Remove from heat.
Slice each chicken breast into 1/2-inch strips against the grain.
Arrange chicken strips on plates, spoon the warm sauce over the top, and garnish with sliced scallion greens.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 425.1kcal

% Daily Value *
Total Fat 17.4g27%
Saturated Fat 2.7g14%
Cholesterol 13.3mg5%
Sodium 9767.2mg407%
Total Carbohydrate 55.2g19%
Dietary Fiber 5.2g21%
Sugars 12.2g
Protein 14.2g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Sesame Chicken II