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Many chicken recipes in Chinese restaurants throughout the English-speaking world have the similar look and taste. Sesame chicken itself is kinda similar to empress chicken wings and General Tso’s chicken, only that it’s sweeter and less spicy.
Now, here is the sesame chicken recipe, where the chicken itself can actually be replaced with pork, beef, or even shrimp:
Ingredients:
1 pound boneless chicken
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1−inch piece fresh ginger, grated
1 garlic clove, crushed
Directions:
- Cut the chicken into 1-inch cubes.
- Mix the marinade ingredients and. Stir in the chicken strips, cover and chill for 3−4 hours.
- Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
- Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.
- Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Add the scallions and stir for another minute.
- Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with hot rice.
