Wednesday, April 6, 2011
Sesame Chicken with Broccoli and Rice
adapted from Miss in the Kitchen
2 cups rice
12 oz. broccoli florets, steamed
3 chicken breasts, cut into 1 to 1/2 chunks
1/2 cup milk
1 1/2 cups flour
4 tablespoons cornstarch
1 teaspoon salt
Canola or Peanut Oil for frying
1/2 cup water
1 cup chicken broth
1/8 cup rice vinegar
1/4 cup cornstarch
3/4 cup sugar
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 garlic cloves, minced
3 tablespoons sesame seeds, toasted
Whisk milk and egg in a shallow bowl. Throughly combine flour, cornstarch and salt in a shallow dish. Miss in the Kitchen recommends using a pie plate. I never thought of that, but goodness it is perfect! Now you are going to dredge the chicken in flour, then dip in the egg/milk dish and then back in flour. This will give you a perfect coating to make these guys nice and crispy. Heat about 2 inches of oil in a wok, deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.
In a medium sauce pan, add water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil, ginger and garlic. Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened. She recommends either pouring the sauce over the chicken (which we like to do, that way nothing gets too soggy) or dip each piece of chicken in the sauce. Serve it over the broccoli and rice and garnish with toasted sesame seeds.
We love, love, loved this dish!!! If you are a regular reader here you know how much we like our Chinese take out. With trying to watch our budget and making things a (bit) healthier I have been looking for take out alternatives. This recipe has easily become a new favorite in this house. It is sweet, crunchy, and although the chicken is fried, it tastes so fresh and bright. You could definitely cut back on the fat by using grilled or sautéed chicken. But please try it the original way first. The crunch of the chicken is awesome and holds up to the sticky sauce really nicely. Scott's most beloved dish from a Chinese take-out restaurant is easily Sweet and Sour Chicken. He orders it without fail just about every single time. Tonight he told me that he wouldn't ever have to get Chinese from a restaurant again. This says a lot! Thank you Miss in the Kitchen!