Sesame Chicken in an Ice Storm -

A few weeks ago, my roommate and I were literally trapped inside for four days due to a worse-than-predicted ice storm—in Texas no less! With a day off from work and exams delayed, we invited a few friends over throughout the weekend to enjoy Christmas movies, a warm fire, and food with us.

We baked, laughed, drank coffee, baked some more, laughed more, and watched way too many cheesy Christmas movies. This recipe was discovered during the ice storm. I have never made my own Asian food simply because I have been too scared to do so. I am a sucker for restaurants like Taste of Asia, Sushi Axiom and Panda Express because before moving to Texas, I never ate Asian food!

I feel myself trying to make up for lost years eating this delectable cuisine. I did not have all the ingredients on hand, as the original recipe calls for sesame oil, rice vinegar, fresh ginger, and jasmine rice. So I made some adjustments and my friends all raved, the recipe was a success! Below is the recipe adjusted to what I had on hand, but feel free to visit the website the recipe was adapted from to get the original.

Sesame Chicken

recipe adapted from www.lovewithrecipe.com

Chicken:

1 large egg

2 Tablespoons cornstarch

1 pinch each of salt and pepper

1 lb. boneless, skinless chicken thighs, frozen or fresh

2 Tablespoons vegetable oil, for frying

Sauce:

2-3 Tablespoons soy sauce

1 Tablespoon water

2-3 Tablespoons brown sugar

1 1/2 Tablespoons white vinegar

1 clove garlic, minced

2 Tablespoons sesame seeds

For Serving:

2 cups white or Jasmine rice prepared according to package directions

2 whole green onions

Vegetables for steaming (optional)

Instructions:

1. In a large bowl, whisk together the egg, 2 tablespoons cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1-inch pieces. Toss the chicken in the egg and cornstarch mixture.

2. Heat a large skillet with 2 tablespoons of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired.

3. While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, brown sugar, vinegar, minced garlic, and sesame seeds.

4. Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet.

5. Once the chicken is coated and the sauce thickened, turn off the heat.

6. Serve the chicken over a bed of rice and sprinkle the sliced green onions over top.

7. Steam vegetables as desired and serve on the side.

Serves 4.

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About Emily Beth Davidson

Emily Davidson is a country girl from Mississippi in the big city of Fort Worth, Texas and loving life! Married in August 2014 to the man God hand-picked for her, she spends her days working in a corporate office, trying out new Paleo recipes, decorating and rearranging her 650 square foot apartment, Instagramming and completing her seminary degree at Southwestern Baptist Theological Seminary. She and her Texan-husband spend Friday nights watching Redbox movies and Saturday’s antiquing. Follow her on Instagram @mrs.emilydavidson.

Sesame Chicken in an Ice Storm

About Emily Beth Davidson

Emily Beth

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