Sesame Chicken

Saw this recipe in the newspaper. It looked delicious and it boasted to be super budget friendly as well! Tried it and glad I did! 

Here's what I did:

Ingredients-

For sauce:

Sriracha or preferred hot sauce - abt 1 tsp(this was my addition so can be skipped)

Soy sauce 2tbsp

Vinegar 1 tbsp (called for rice I had red wine -worked beautifully)

Brown sugar abt 2 tbsp

1/2 tsp sesame oil

Ginger 1 inch (crushed or grated fine)

Garlic 3 cloves (crushed or grated fine - original recipe called for only 1 clove)

Cornstarch 1 tbsp

Water 2 tbsp

For chicken:

Chicken - I used thighs 1 lb packet 

Salt and pepper to taste

1 egg

Cornstarch 1-2 tbsp

Oil for shallow frying abt 2 tbsp

Make the sauce first: 

My Sriracha was all gone and I had some remnants left in the bottle. So I added all the sauce ingredients to that except cornstarch and water and shook the bottle to mix everything. Then made a slurry of cornstarch with water and added to the bottle. This can be made way in advance and even stored in fridge.

Now the fun begins:

 

- Toast the sesame seeds

- While the sesame is toasting, clean and cut the chicken into bite size pieces 

- Take sesame out and add oil in the pan at medium low heat

- Add cornstarch to the chicken and make sure all the pieces are coated. Add salt and pepper to taste

- Beat egg in a bowl, add to chicken and mix to coat all pieces evenly

-Fry in oil and take out on a paper towel lined plate until all pieces are done.  

- Drain excess oil from the pan, add all the chicken back into the pan, add sauce and cook until it thickens. 

- You can add 1 tbsp of water at a time if you want to cook longer. 

- Top with toasted sesame seeds and scallions 

- Serve with white rice