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Learn how to make a healthier version of sesame chicken from Asian Fusion chef Jenny Wang in this Howcast video.
So this is my version of sesame chicken. I know a lot of people love the traditional, Americanized sesame chicken. For years I was like, uh, sesame chicken, people should try all these other things. But, I recently realized that if people already love sesame chicken so much, what I should try and do is add some authentic Chinese flavors to sesame chicken. Hopefully people will learn to love the different things that Chinese cuisine has going on. So, first thing I’m going to do in dredge the chicken in some tapioca starch which we talked about is nice for keeping the meat kind of crispy when you sauté them. You want to really coat it well in the tapioca starch as you can see here. You want it fully coasted, no pieces are sticking together. Now I’m going to heat up the wok with some sesame oil. Wok is nice and seasoned, so hopefully things don’t stick to it. We’re going to let that heat up, and I’m going to toss in some scallions and ginger.
These are a larger cut, because we’re using this to flavor the oil. Later we’re going to add in some minced ginger, because that’s kind of more for the chicken. You’re going to actually be eating that, so you want those to be small pieces. You want the oil to be hot, glistening, shining, and pretty. Let’s toss these in. Next I’m going to put in the fermented black beans. You find them in all sorts of Chinese grocery stores, they’re very salty, first of all, so make sure and measure them out, don’t just be throwing them in there. They’ve got this nice earthy taste, this little fermented taste, kind of like what seaweed would do for a Japanese dish. Next, we’re going to toss in the chicken. So a lot of times sesame chicken is fried, I like the fact that this version, sautéed, so healthier.
You can see things are not sticking to our wok, this is very good news. We’re going to add a little bit more oil. You want that chicken to get a nice crispy coast. Finally, we’ve got the sauce. This has soy sauce, a little fish sauce, some of that some of that chili oil, garlic and ginger, and the sauce. So I’m going to keep cooking this for about eight minutes, and then I’ll show you how to finish it. As you can see the sauce is getting thick from the tapioca as well. So the chicken is finished cooking. We’re going to finish it off, serve it with a little bit of scallion rice that we made earlier. I love serving this chicken with a little bit of scallion rice, since both of them are sweet, salty, tangy on its own and awesome together. You can see that sauce thickened up, so it’s nice and moist and juicy looking. So top with a little bit of white sesame seeds, and some scallions for color. And there you have it, sesame chicken.
Video Rating: 4 / 5
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