Ok, so maybe calling it "the best" sounds a tad egotistical but to be honest it was amazingly good. I'm by no means an advocate of deep-frying but I have to say, this was well worth it. It is a little fiddly in begin with but all comes together is a crunchy, juicy, hot, sweet way. I don't usually get so excited about food I've made simply because I cook all day and when you're cooking it sometimes the effort put in seems to outdo the enjoyment. I digress, just try it. It's very good. oh and apologies to any Chinese folk out there, this is more American-Chinese.
sweet
chili sesame chicken
1/2 water
1/4 cup soy sauce
1/4 cup sweet chili sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons cornstarch
(cornflour)
1 tablespoon sesame oil
6 to 8 skinless, boneless
chicken thighs, cut into 1-inch pieces
SESAME SAUCE
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon finely grated
ginger
2 teaspoons sambal oelek
(chili paste)
COATING
3 egg whites
3/4 cup cornstarch (cornflour)
1/2 cup self-rising
(raising) flour
canola or vegetable oil for
deep-frying
1
English cucumber, chopped
sliced
green onions, to serve
Combine
water, soy sauce, sweet chili sauce, honey, vinegar, cornstarch and sesame oil
in a small bowl. Reserve 1/2 cup of mixture in a separate bowl or resealable
bag. Add chicken; toss to coat. Chill 30 minutes or longer if time permits.
To make the sauce, heat sesame oil in a
small frying pan over medium heat. Add garlic, ginger and sambal. Cook for 1 minute
or until fragrant. Add reserved soy mixture. Bring to a boil. Simmer,
uncovered, 1 to 2 minutes or until thickened; set aside.
To make the coating, beat egg whites using
electric mixer in a medium, clean bowl until soft peaks form. Dip chicken in
egg whites. Combine cornstarch and flour in shallow bowl. Dip chicken in flour
mixture. Cook in hot oil 350°F/180°C until golden brown. Drain on paper towel.
Toss chicken and sauce in medium bowl. Serve with cucumber and green onions. Serves
4.
|
sweet chili sesame chicken deliciousness |