Sesame Ginger Chicken

Recipe courtesy Kelsey Nixon
Show: Kelsey's Essentials Episode: Take Out

Photo: Sesame Ginger Chicken

TOTAL TIME: 1 hr 30 min
Prep: 15 min
Inactive Prep: 1 hr
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

CHICKEN MARINADE:
  • 2 tablespoons soy sauce
  • 1 teaspoon cracked black pepper
    STIR-FRY:
    • 1 1/2 tablespoons honey
    • 1 tablespoon sambal chili sauce
    • 1 tablespoon Thai chili sauce
    • 1 lemon, zest and juice
    • Toasted sesame seeds, for garnish
    • Scallions, thinly sliced on an angle, for garnish
    • Rice, for serving
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    • Print Recipe

    Directions

    For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.

    For the stir-fry: Remove the chicken from the fridge. 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. 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. Remove to a paper towel-lined plate.

    In a large saute pan, heat 1 tablespoon oil over medium heat. 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. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.

    Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.

    Serve warm over rice.

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    4

    Newest Ratings and Reviews

    Read all 14 reviews

    • on December 19, 2012

      Flag

      I have made this several times now and other than over cooking it once, it turns out great every time! I have read some of the other reviews, I've made it the same way she says to each time and it always turns out great. I will say, it's not a super fast meal, but doesn't take too long either. Love it!

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    • on November 27, 2012

      Flag

      Wow! Ok, I will admit it was a little more work than I anticipated....BUT it was WELL worth the work!! After reading the spicy reviews, I cut the chili sauce in half. I could not find chinese rice wine so (after reading online NOT to substitute it with cooking wineI decided to try and replace it with white cooking wine. Delish!! I made noodles to go along with it instead of rice. I will be adding this to my make again list for sure! Thanks for posting!!

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    • on November 20, 2012

      Flag

      You need a ZERO star for this one along with the Shrimp Lo Mein recipe you featured on the same show. The chicken was way to spicy (no one could even eat it and definitely not a quick alternative to takeout. I just threw both recipes in the trash after 2 hours making an 'awful' dinner. I just put the chinese take-out menu back on my fridge :

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