Sweet and Sour Sesame Chicken with Golden Home Fries
Table of Contents
Is sesame chicken white or dark meat?
This dish is typically made using white meat, specifically boneless, skinless chicken breasts. This cut of chicken is leaner and has a milder flavor compared to dark meat, such as chicken thighs or drumsticks. White meat is commonly used in many Chinese-American dishes to provide a tender and mild base for the flavors of the sauce and sesame seeds to shine through.
Can sweet and sour sesame chicken be made healthier?
Yes, it is possible to make a healthier version of sweet and sour sesame chicken by making a few modifications. Instead of deep-frying the chicken, you can opt for baking or air frying it to reduce the amount of oil used. Using whole-wheat flour or a combination of flour and cornstarch for coating can also add more fiber to the dish. Additionally, you can reduce the amount of sugar or use natural sweeteners like honey or maple syrup in the sweet and sour sauce. Adding more vegetables, such as bell peppers, onions, or broccoli, can also increase the nutritional value of the dish.
What are some variations of this dish?
One option is to add additional vegetables to the dish, such as bell peppers, onions, pineapple chunks, or snow peas, to make it more colorful and nutritious. Another variation is to use different proteins like shrimp or tofu instead of chicken. You can also experiment with the sweet and sour sauce by adjusting the balance of sweet and sour flavors or adding spices like ginger or chili flakes for a spicier version.
How do you store leftovers?
Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container. When reheating, it is best to use an oven or toaster oven to help maintain the crispiness of the chicken. Microwave reheating may result in a loss of texture. Before reheating, make sure to remove any sesame seeds as they can burn in the oven.
EQUIPMENT
- Sheet pan / air fryer / medium size pot for deep frying
- 14" Frying pan/wok
INGREDIENTS
- 2.2 pounds/1 kilogram boneless, skinless chicken breasts, cut into bite-sized pieces
- ⅓ cup oil
Batter:
- 1 cup self-rising flour
- 1 tablespoon soy sauce
- ¼ teaspoon coarse salt
- 2 eggs
- ½ cup water
- ¼ teaspoon ground black pepper
Sauce:
- 1 cup sweet chili sauce
- 3 tablespoons date syrup/maple syrup
- 2 tablespoons teriyaki sauce
- 4 garlic cloves, crushed
- ¼ teaspoon coarse salt
- ½ teaspoon red chili flakes
- 1 lemon, squeezed
Fries:
- 5 medium or large potatoes, cut into small cubes
- ½ cup sweet chili sauce
- Oil for deep frying / air frying / baking
INSTRUCTIONS
- Mix all the batter ingredients in a large bowl. Add in the chicken and coat the pieces well. In a separate bowl, mix the sauce ingredients in a bowl and set aside.
- Heat up the oil in a frying pan. Fry the chicken cubes until golden and place on a cooling rack.
- Add the sauce to the pan and bring to a gentle boil. Throw in the chicken breast, mix and sprinkle over sesame.
- For the home fries: spray the potatoes with oil and bake them for 25 minutes at 375 F (190 C). If you are using an air fryer, bake for 10-15 minutes at 375 F. For deep frying, heat up a medium size pot filled with oil halfway and get to a temperature between 325 F (160 C) and 375 F (190 C). If you don’t have a thermostat, watch the oil and notice when it starts to bubble. Once this happens, throw in one potato cube. If it starts frying right away, the oil is hot enough and it’s time to add the rest.
MY NOTES
