Thanks for joining us as we countdown to 2015 with 5 of YOUR favorite recipes this year! Today it's time for #1 - Sesame Chicken Sauce! Sesame Chicken's one of my favorites, and you can impress your guests quickly and easily just by making your own Sesame Chicken (minus all the grease and chemicals of takeout)! Hope you enjoy this Sesame Chicken, and have a happy new year! :) This recipe also made the countdown in 2012 and 2013!
Sesame Chicken - it's a dish commonly found in Chinese restaurants. It's also one of my favorites.
I think There was a time when I'd eat Sesame Chicken at least once a week, usually more. (My parents owned a restaurant, for those of you wondering.) If I'm going to a new Chinese restaurant, the first thing I check out is their Sesame Chicken. Only then will I look at other options. And yes, I frequently use Sesame Chicken as a gauge for determining whether a restaurant is worthy of a return trip. While Sesame Chicken can seem a bit complex, it actually boils down to getting the sauce right. So that's what I'm sharing today - Sesame Chicken Sauce. Feel free to adjust to your own tastes and preferences!
Yield: 1.5 cups
|1/2 cup||soy sauce|
|124 grams||4.375 ounces||1/2 cup||rice vinegar||You can use white wine vinegar as a substitute.|
|92 grams||3.25 ounces||3/4 cup||brown sugar|
|136 grams||4.75 ounces||1/4 cup||corn starch|
|12 grams||3/8 ounces||1 tablespoon||ginger, grated or minced|
|6 grams||1/4 ounces||1 tablespoon||chili pepper flakes||I used gochugaru.|
|18 grams||5/8 ounces||2 tablespoons||sesame seeds||optional - toast beforehand for a bit of extra flavor|
|1. Gather all materials.|
|2. Combine all materials and heat.|
|3. Continue to whisk together materials until thickened.|