Simple Sesame Chicken Recipe! | Wok Wednesdays

hi guys Jeremy here from school of wok Covent Garden and welcome back to walk wednesdays and it is absolutely at what Wednesday this week is a classic takeaway dish sesame chicken as suggested by hundreds of people [Music] yep this dish is definitely a Friday night or Saturday night dish you know it's one of those cheat day things but you know it's again very similar to sweet and sour just slightly different flavors so the technique of cooking it is much like how you would cook a good sweet and sour the onions and peppers just need to be diced large chunks just set that up on a nice round plate and if you are followers you'll know what a wok clock is by now but I'm gonna go 12 o'clock with my first ingredient which my onions I might actually put a bit of ginger and garlic in just before that so let's do ginger garlic at 12 and then we'll go into your pepper so ginger can either do finely chopped ginger or matchsticks of ginger a couple of cloves of garlic so I'm going to match stick up my ginger its slice into it first we've just had and knives all of our knives sharpened by a professional sharpener we've got a lot of knives at the school say it would take us a long time to do it ourselves or the time we make kind of maintain our knives with a steel but I think it does about a hundred knives in one go the garlic again I'm just gonna go slices with this so it can go in line with those map sticks of ginger 12 o'clock the ginger and garlic followed by my onions green pepper I'm just going to take half of that pepper don't want to overload it with my onions and pepper same sort of large chunks as the onions so my veg it's all set up there on to the chicken I put chicken thigh here rather than chicken breast a little bit marbling in it adds a bit of flavor I'm going for good dices of chicken so it's good to try and get your piece of chicken the same sort of thickness just so that when you're cooking at it Oh cooking at it like looking cooking like looking at it so when you're cooking it it cooks evenly so I'm going to marinate the chicken very simply with about a quarter of a teaspoon of five-spice it's just a pinch of five-spice a little bit of sesame oil it sesame chicken so maybe I'll go a bit more generous pinch of sugar for good luck and then about half a tablespoon of light soy sauce that's clearly half a tablespoon give it a good mix five-spice is quite strong so a pinch here or pinch there is absolutely fine one egg just helps to bind the cornflour and you're gonna be quite excessive with the amount of cornflour that you use the cornflour goes in and first off it will start to be all gloopy and kind of stick together you want to keep adding corn flour until the chickens start to separate and become so dry and dusty white and texture starting to dry up now but it's still a little bit sticky just get all that into there first now rather than just dipping it into the corn flour what I want to do is I really want that corn flour to so form a layer on the chicken rather than just sort of a coating around the outside and that's what makes it super crispy and a little bit more of rocky rather than sandy so now the pieces are starting to separate out and I get a good coating of that dry corn flour batter the idea of this type of batter is that you're deep-frying fine and it's not going to be healthy but you don't want it to retain too much of that grease or any of that grease if you can once it's been cooked and that makes it really crispy so every piece is separate dry and dusty white the sauce again very similar to sweet and sour just slightly different ingredients so I'm going for two tablespoons of ketchup honey light soy sauce now stir around that honey will caramelize quite quickly so I'm gonna thin this out slightly you can use water or stock whichever you've got available one two three spoons of water one spoon of rice vinegar I don't want it too sour and then about teaspoon of sesame oil it's a sauce ready on my walk o'clock sesame seeds right at the end I'm ready to cook so I've got my oil on a high heat and when you're deep frying at home never fill your oil more than halfway up your wok or pan if it's fizzing like this when you put your wooden chopsticks in then you're ready you're about 280 degrees C so at that point I'm probably have to cook this amount of chicken in about two batches so just go carefully just lay that into the wok push through it gently to separate it out you know immediately bubble up if the heats right but if you overload your wok with too much chicken then it'll just call the walk down very quickly and you'll get soggy chicken not crispy chicken the chickens gonna take about 3 to 4 minutes to cook through nicely you want it to go nice and super crispy so once it chickens cooked you'll know because it should all the pieces should float at the top of the oil once it's all floating give it an extra minute just to get that extra crisp and you can see how crispy that's going to be and finishing this dish off is really the same as any other sort of deep-fried Chinese dish with a bit of sauce in it so a little bit of that oil to kick off the ginger and garlic ginger and garlic twelve O'Clock on your wok o'clock straight in season the oil but not burn the ginger the garlic will catch first once it starts to brown then your onions and peppers can go in if there's a fold through just break up any two layers of onion let that sit for about 30 seconds you can see all this smoke burning up I'm okay with that just so long as it doesn't burn but I want it to char my veg then if you feel like you're just smoking up your house too much then you need a wok sauce quick flick long push forward quick flick backwards bringing all that smoke up here now we're getting a really good color on that veg sauce is coming in I want the wok smoking hot all the way around and I'm gonna pour the sauce around the edge of the wok just gently stir that so even the heats once all that sauce is vigorously boiling your chickens gonna go in chickens in and then toss that fruit looks very much like a sweet and sour slightly different taste there switch that off sesame seeds in and then flip that through once more whoa that one's for me and serve up immediately there's definitely more savory than your sweet and sour because of that soy sauce in there slightly more balanced with that salty savory sweet sour flavor guys want to learn this and more healthy recipes don't forget to subscribe to our channel or like and follow

Channel: School of Wok

Views: 351,173

Rating: 4.9467683 out of 5

Keywords: sesame chicken, school of wok, wok wednesdays, #wokwednesdays, easy chicken recipes, chinese chicken recipes, sweet sour chicken, sesame chicken recipe chinese, sesame chicken recipe chinese style, sesame ginger chicken recipe chinese, sesame oil chicken recipe chinese, sesame chicken food fusion, honey chicken recipe, wok wednesday recipes, wok wednesday chicken, wok wednesday sweet and sour chicken, wok wednesday kung pao, Chinese fried chicken

Id: h31hfGYS8s0

Length: 9min 57sec (597 seconds)

Published: Wed Feb 12 2020