Chicken With Sesame Seeds
An easy and tasty stir-fry. The chili bean sauce gives it a nice kick. This is a Ken Hom recipe.
INGREDIENTS
Nutrition- 1⁄2cup peanut oil
- 1tablespoon peanut oil
- 1tablespoon white sesame seeds
For the marinade
- 1egg white
- 1⁄2teaspoon salt
- 2teaspoons cornflour
For the sauce
- 2teaspoons dark soy sauce
- 2teaspoons chinese cider vinegar
- 2teaspoons chili bean sauce
- 2teaspoons sesame oil
- 2teaspoons sugar
- 1tablespoon dry sherry
- 1
- 1 1⁄2tablespoons finely chopped spring onions
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DIRECTIONS
- Cut the chicken breasts into strips around 7.5cm/3 inch long and mix with all the marinade ingredients in a small bowl, refrigerate for about 20 minutes
- Heat a wok or frying pan over a high heat and then add the 1/2 cup peanut oil, when it is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to prevent them sticking.
- After about 2 minutes, when the chicken pieces turn white, quickly drain them in a stainless-steel colander set in a bowl. Discard the oil.
- Wipe the wok clean, heat it until it is very hot, then add the tablespoon of oil. Immediately add the sesame seeds and stir-fry for 30 seconds or until they are slightly brown
- Add all the sauce ingredients and bring to the boil.
- Return the cooked chicken to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds.
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