Fry
Old School Sesame Chicken
- Serves 8
Author Notes
My mother told me how to make the fried sesame chicken in the early 80's.I cooked it for family gatherings for many years. Recently I tried to recall how I made it and I think this tastes close to the original. I don't remember a sauce but have added one that I made up for stir fry. —Mamamel
What You'll Need
Ingredients
- Chicken
-
1 1/2 pounds
boneless chicken breasts
-
1
can evaporated milk
-
1 teaspoon
Dijon mustard
-
2
eggs, beaten
-
1 teaspoon
garlic powder, divided
-
1 teaspoon
salt, divided
-
1 teaspoon
white pepper, divided
-
2 cups
pancake mix
-
2
jars sesame seeds
-
Peanut oil for frying
- Sauce
-
1/2 cup
frozen orange juice concentrate
-
1 cup
soy sauce
-
1/4 cup
balsamic vinegar
-
1/4 cup
rice vinegar
-
1/4 cup
sake
-
1/4 cup
brown sugar
-
1 teaspoon
powdered ginger
-
1/4 teaspoon
powdered garlic
-
1 tablespoon
corn starch
-
1
bunch of green onions, thinly sliced
-
8 cups
cooked jasmine rice
Directions
- Chicken
- Cut the chicken into 1 1/2" cubes. Put in a shallow glass dish.
- in a bowl, mix milk, mustard, eggs, and about 1/2 of the garlic, salt, and pepper. Pour it over the chicken, wrap in plastic wrap, and place in the refrigerator.
- Marinade for 2 hours. The chicken absorbs much of the marinade and puffs up. Believe me, 1 1/2 pounds of chicken will serve 8 adults.
- Mix together the pancake mix, remaining garlic, salt, and pepper. Drain the chicken and dredge in the pancake mix.
- Heat the oil in a large skillet. When very hot, test with 1 piece of the chicken. Fry a little of the chicken at a time, turning once when golden brown.
- Keep the fried chicken warm in a 180 degree oven until all has been fried.
- Sauce
- Mix all ingredients except onions and rice together in a medium saucepan.
- Heat until boiling. Then reduce heat and simmer until slightly thickened.
- Serve chicken over rice with green onions. Serve the sauce in a separate bowl.
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