BETTER THAN TAKEOUT – Sesame Chicken Recipe
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To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
???? RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
Cut some boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
සැමන් - ටින් මාලු හදද්දී වතුර එක විසි කරන්න එපා..හේතුව ඇහුවොත් පුදුම වෙයි | Tempered Mackerel Recipe
අමුද්රව්ය
ලොකු ටින්මාලු ටින් එකක්
බී ලූනු ගෙඩි 4ක්
කරදමුන්ගු 4ක්
කරාබු නැටි 2ක්
කුරුදු කෑල්ලක්
කෑලි මිරිස් තේ හැදි 1.1/2
ලුනු
ගම්මිරිස් තේ හැදි 2
කරපින්චා
රම්පා
තෙල් මේස හැදි 2ක්
Canned Fish 1
Onion 4
Cardamom 4
Cloves 2
1 Cinnamon stick
Curry leaves
Pandan leaves
Chili flakes 1.1/2 tsp
Salt
Pepper 2 tsp
Green chilies
2 tbsp of oil
#salmontheldaala #bandifull #bandifullrecipe
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Papaitan recipe / lutong ilocano/ famous ilocano dish/proper way of cooking papaitan
Pinapaitan recipe :
1 kilo mix laman ng baka at laman loob
1.5 litter water or more
1 onion
1/2 cup ginger
5 green chilies & red chilies
3 tbsp cooking oil
3 tbsp patis / fish sauce
1/2 cup vinegar
1-2 tsp bile ( apdo ng baka )
1 beef cube ( optional)
Salt & black pepper to taste
Enjoy cooking ????home cooking is always the best ????????????????????
කටට රහට සැමන් තෙල් දාන විදිහ මෙන්න - Saman Thel Dala | Mackerel Tempered Curry | Tin Fish
කටට රහට සැමන් තෙල් දාන විදිහ මෙන්න - Saman Thel Dala | Mackerel Tempered Curry | Tin Fish.
මේ විදිහට සැමන් හදුවොත් හැමදාම කනවා.
For more fish & meat recipes:
Another fish recipe you need to watch:
#samantheldala #mackerelcurry #tinfish
Easy Mongolian Beef (30-Minute Recipe)
How to Make Mongolian Beef | Easy Mongolian Beef Recipe
This easy Mongolian Beef recipe is better than take-out and can be made in under 30 minutes! Tender beef and fresh green onions coated in a sweet soy ginger garlic sauce.
INGREDIENTS
1 lb beef tenderloin or flank steak, sliced against the grain (450g)
1/4 cup cornstarch (30g)
1/2 tsp baking soda
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1/3 cup water (80ml)
1/4 cup low-sodium soy sauce (60ml)
1/4 cup packed brown sugar (55g)
1/4 tsp black pepper
3 green onions, chopped
Toasted sesame seeds (optional)
Enjoy!