Sesame Chicken

Before I get into this sesame chicken goodness, can we first talk about last night’s episode of Grey’s? I’ve been following this show for years and although the show has plummeted in the more recent years, I’ve never missed an episode (yeah, I’m that much of a loyal Grey’s fan). But last night’s episode was quite amazing. I don’t think I’ve cried like that since the finale of season 6 when the shooter came in and killed off like half the cast. I mean the minute Avery flipped over that legal pad with the new name of the hospital – wow – tears just started streaming down my face. I think I started blubbering at some point.

I’m still a bit shaken up about it so if today’s post doesn’t make too much sense, it’s because tv world has totally taken over reality.

Okay so now I’m ready to talk food.

Remember when I posted about those broiled salmon gyros to bring awareness for heart disease? Well I’ve partnered up with Mazola in honor of National Nutrition Month to encourage people to take another look before cooking to ensure that you are being kind to your heart.

INGREDIENTS

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 1/2 cups cornstarch
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 3 large egg whites, beaten
• Mazola corn oil, for frying
• Sesame seeds, for garnish
• Sliced green onions, for garnish
FOR THE MARINADE
• 1 cup chicken stock
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup rice wine vinegar
• 3 tablespoons brown sugar, packed
• 2 tablespoons cornstarch
• 2 tablespoons sesame oil, divided
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon chili paste

INSTRUCTIONS

• To make the marinade, whisk together chicken stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, 1 tablespoon sesame oil and 1/2 cup water in a large bowl.
• In a gallon size Ziploc bag or large bowl, combine chicken and 6 tablespoons of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
• Heat remaining 1 tablespoon sesame oil in a medium saucepan over medium heat. Add garlic, ginger and chili paste and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in 2 cups marinade until slightly thickened, about 3-4 minutes; keep warm.
• In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles coarse meal.
• Working one at a time, dip the chicken into the egg whites, then dredge in the cornstarch mixture, pressing to coat.
• Heat corn oil in a large stockpot or Dutch oven to 350 degrees F. Add chicken and fry until golden brown, about 2-3 minutes. Transfer to a paper towel-lined plate.

source -chicken

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