Anna Maries Sesame Chicken Food

SESAME CHICKEN

Steps:

• Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
• To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
• In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
• Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.

ANNA MARIE'S SESAME CHICKEN

Steps:

• Dip chicken pieces into the slightly beaten eggs, mixed with milk.
• Mix together flour, baking powder, salt, paprika, pepper, nuts and sesame seeds
• Dredge chicken pieces into above mixture.
• Melt butter in shallow baking pan.
• Put coated chicken pieces in pan, turnng to butter on both sides.
• Bake at 400 degrees for 30 minutes, turning over and baking for another 30 minutes or until tender.

CRISPY SESAME CHICKEN

Steps:

• Place the chicken in a bowl then add the egg and soy sauce. Massage the egg and soy into the chicken well then allow to sit for a few minutes while you make the sauce.
• To make the sauce, heat the oil in a large pan then cook for garlic for 30 seconds until fragrant.
• Pour in the soy sauce, water, sugar, vinegar and sesame oil. Bring to a simmer then pour in the cornstarch slurry. Reduce the heat then simmer until the sauce is thick and glossy. Remove from the heat and set aside.
• Heat enough oil to fry the chicken in a deep pan or pot. Place a wire rack over a sheetpan.
• Combine the flour and cornstarch in a separate bowl then coat the chicken in the flour mixture, making sure each piece is completely covered.
• Carefully add the chicken to the hot oil, cooking in batches to avoid over-crowding the pan, until the chicken is golden brown and crisp. Remove with a slotted spoon and allow to drain on the wire rack while you cook the remaining chicken.
• Place the pan with the sauce back on the heat and bring to a simmer. Add the fried chicken and sesame seeds to the pan then toss to coat the chicken in the sauce. Season to taste with more soy, vinegar or sesame oil as necessary then serve over rice or noodles.

ROSE MARIE'S IMMU-BOOSTER CHICKEN

Steps:

• Separate garlic into cloves. Add to a small pan of boiling water and simmer 1 minute. Drain and let cool. Remove the peel.
• Add olive oil to a large nonstick skillet with a well-fitted lid. Bring to medium-high heat. Season chicken with the salt salt and pepper. Add chicken to skillet and cook, turning, until lightly browned on all sides, 6-8 minutes.
• Add all remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer for at least 45 minutes or till garlic is soft.