Kays Sesame Chicken Food

SESAME CHICKEN

Steps:

• Cut chicken into small medium bite size pieces. Add all the ingredients from the chicken marinate list, mix well and marinate for 15 minutes.
• In a small mixing bowl add all the ingredients from the sauce mix and mix well. Set aside.
• Add one egg white into the marinated chicken and mix well. Coat the chicken pieces with Corn/potato flour and toss the excess flour out before frying.
• Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into light golden brown. Remove from oil and set aside.
• Heat the wok, add the sauce mixture and bring it to boil with medium high heat.
• Add the fried chicken pieces. Stir well with medium high heat for few seconds.
• Add the tosted sesame seeds and spring onions and stir well.
• Garnish with extra sesame seeds and cut spring onions.
• Crispy Sesame Chicken is ready! Serve immediately.
• Perfect with a bowl of steamed rice or a stir-fry noodle. Enjoy!

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.

KAY'S SESAME CHICKEN

Steps:

• Dredge the chicken pieces in flour seasoned with salt and pepper. In a large frying pan, heat the oil and cook the chicken chunks 3 to 4 minutes or until done. Work in batches if necessary to avoid crowding the pan. Drain the chicken on paper towels and set aside, covered to keep warm.
• Combine the sugar and soy sauce in a saucepan and heat uintil the sugar dissolves. Add the chicken chunks. Toss the chicken in the sauce with the sesame seeds and scallions. Serve at once.

KALE-SESAME CHICKEN SALAD

Steps:

• Bring the soy sauce, maple syrup, red pepper flakes, 1/4 cup lemon juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a single layer; reduce the heat to medium low. Cover and simmer, turning occasionally, until just cooked through, 10 to 15 minutes. Remove the chicken to a plate (reserve the liquid). Let cool, then shred.
• Peel the sweet potatoes and cut into 1/2-inch cubes. Add to the liquid in the saucepan; cook over medium heat, stirring occasionally, until just tender, about 15 minutes. Transfer to a plate with a slotted spoon (reserve the liquid). Let the potatoes and liquid cool.
• Cut the apples into matchsticks. Peel the cucumber, cut in half lengthwise and thinly slice. Combine the apples, cucumber, kale, sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl. Toss with the reserved cooking liquid and the remaining 2 tablespoons lemon juice. Season with salt and pepper; sprinkle with the peanuts.