Sesame Ginger Chicken

Name: Sesame Ginger Chicken
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp sambal chili sauce; 237 milliliters cornstarch; 2 Tbsps minced garlic; 1 Tbsp minced ginger; 2 Tbsps hoisin sauce; 2 Tbsps honey; 1 lemon, zest and juice; 2 Tbsps low-sodium soy sauce; 2 Tbsps oyster sauce; 4 servings Vegetable or peanut oil; 1 teaspoon cracked black pepper; 4 servings Rice, for serving; 4 Tbsps Chinese Shoaxing rice wine; 4 servings Scallions, thinly sliced on an angle, for garnish; 6 Tbsps sesame oil; 4 servings Toasted sesame seeds, for garnish; 1 kgs boneless, skinless chicken thighs, cut into 1-inch cubes; 2 Tbsps soy sauce; 3 Tbsps sugar; 1 Tbsp Thai chili sauce

Need A mixture of sambal chili sauce, chicken thighs, shoaxing rice wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Remove the chicken from the fridge.

Ingredients you will need

Whole Chicken

Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces.

Ingredients you will need

Chicken Pieces

Corn Starch

Whole Chicken

Cooking Oil

Equipment you will use

Baking Pan

Dutch Oven

Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much.

Ingredients you will need

Whole Chicken

Cooking Oil

Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined.

Ingredients you will need

Oyster Sauce