Thursday, January 8, 2015

Honey Sesame Chicken with Garlic Rice.

The chicken is sticky, sour and sweet; tastes great with the rice but two things to take care of while making this:

Image courtesy: Cooking with Crystal.

1. Make sure you have the right kind of honey. Some types leave a certain smell and taste that overpowers and completely ruins the dish. What you're looking for isn't the flavor of the honey. It's the sticky texture and the smoky sweetness you can't get from processed sugar. If you're not a fan of honey, you can use unprocessed brown sugar but it won't retain the quality or texture given by using honey.

2. The sauce needs to be just right. If it's too thick, you won't be able to eat it with the rice because it'll dry up once cold. If it's too thin, it'll ruin the chicken and produce a dish that at best can be pronounced 'blah'. We're not looking for blah. We're looking for wowza. Okay, back to the recipe.

Ingredients


Chicken
Chicken Breast
500 gms (diced)
Olive Oil
¼ cup
Milk
2 tbsp
Egg White
1
Flour
½ cup
Salt
A pinch
Black Pepper
½ to 1 tsp

Sauce
Soy Sauce
½ cup
Honey
2-4 tbsp
Water
1 cup
Toasted Sesame Seeds
1-2 tbsp
Crushed Red Pepper
1 tsp
Ginger Powder
¼ tsp
Corn Starch
2 tbsp (adjust as needed)

Garlic Fried Rice
Garlic
2-3 cloves (minced)
Onion
1 (minced)
Rice
1 cup (boiled)
Spring Onion
1 cup
Salt
A pinch
Black Pepper
1 tsp
Oregano
¼ tsp

Method

1. Cut up the chicken into bite sized cubes and heat olive oil in a pan, keeping the heat to a medium flame. While the pan heats, take a bowl and whisk together the milk and egg white. Add flour to another bowl, seasoning with salt, pepper and whichever herb you prefer (oregano, rosemary, thyme). Roll the chicken pieces in the egg wash then coat them liberally with the seasoned flour. Once every piece is properly coated, fry in the olive oil until cooked through.

2. Combine all the ingredients for the sauce in a bowl and whisk together until everything is well incorporated. When the chicken is properly cooked, add the sauce to the pan, coating the chicken from each side. Cook for 3-5 minutes until the sauce is the right consistency. Turn off heat and serve immediately over rice.

3. In a wok, heat some oil and lightly fry the garlic and onion until golden. Add the boiled rice, season well and fry on medium to high heat for about 5-8 minutes. Add the spring onion and cover with the lid, putting the flame on very low heat. Let it build up steam and then turn off the heat. Don't cook too long with the spring onion otherwise it will wilt. Serve hot, sprinkled with black peppercorn and oregano.  

No comments: