Thursday, July 20, 2006
Review: Sesame Chicken
Made this last night. I ended up doubling the sauce and adding some crushed red pepper flakes to the mix once I combined everything in the wok. It was really yummy! It was sweet, and not overpowering. I did use about half sesame oil and half canola oil to sauté the chicken, which gave it a really irresistible sesame flavor that I think wouldn’t have been brought out with just the sesame seeds alone.
Next time I make this I would make one change – I’d probably not add the sesame seeds to the chicken dredge. After shaking, I examined the chicken pieces and saw maybe 10-15 seeds stuck to the entire batch of chicken. The rest, I presume, were still in the leftover flour and had to be tossed. Next time I think I’ll sprinkle them on the chicken as they’re sautéing so that the seeds can toast as the chicken cooks, and then add the second batch at the end.
This got two thumbs up from the hubby too. ;)
Categories: recipe_reviews
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Yeah... this one is a HUGE hit at our house too. We loooooove it... and the leftovers??? Soooo good. Did you double the sauce? I always have to double the sauce because there never seems to be quite enough.
er... nevermind. I read too fast. LOL! Glad I'm not the only sauce doubler! It just doesn't make enough the original way!
Oh! And I forgot to mention I used sesame oil the most recent time I made this. It made a HUGE difference. YUM. Okay, I'm done commenting now. I'm a little too excited that someone else loved this recipe as much as I did!
Now that you mention it, not a whole lot of them stuck to the chicken... which begs the question, since they are toasted ANYWAY, they do they call for the seeds to be part of the coating anyway? Why NOT just throw them in altogether?
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