Archives for category: Chicken


This is my absolute favorite sesame chicken recipe! The fragrant sesame oil, sweet savory sauce and tender chicken, wonderful served with a bowl of steamy rice. You can adjust the amount of sugar and vinegar depending on how sweet and sour your palette prefers. Either black or white sesame seeds make the dish pretty. Happy May holiday weekend everyone!

3-4 chicken breasts, about 1 pound
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons cornstarch
3 spring scallions, chopped
Toasted black or white sesame seeds
Peanut oil for frying

For the Sauce:
3 cloves garlic, minced
1/2 small onion, finely minced
2 dried red chilies
2 tablespoons good quality roasted black sesame oil
1 cup sugar
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 cup stock or water
3 tablespoons cornstarch, mix well into 3 tablespoons of water

Cut the chicken breasts into small bite size pieces. In a mixing bowl, marinade the chicken with 1 tablespoon soy sauce, 1 tablespoon rice wine and dust with cornstarch, mix well, let sit for 15 minutes. Deep fry the chicken pieces until lightly-medium golden brown. Fry in batches to ensure they brown evenly and not overly cooked. Drain on paper towel.

In a large skillet or wok, heat the sesame oil until smoking, throw in the garlic, onions, red chilies and fry until your kitchen is filled with the aroma. Carefully pour in the stock, soy sauce, vinegar, sugar and bring to a boil. Thicken the sauce with the cornstarch mix while stirring constantly.

Put the chicken pieces in and flip the wok until the chicken pieces are well coated with the sauce. Sprinkle with sesame seeds, chopped scallions and serve immediately.

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Do you crave boneless, chunky chicken pieces with savory, sweet and sour glaze like Chinese restaurants serve in the states? Tired of ordering Chinese chicken with bones, skin on and tiny bite portions? We came up with this recipe as we couldn’t find anything like it in Shanghai. Large boneless and skinless chicken breasts are available from Pine’s or Jiashan Market on Jianguo lu. Enjoy!

2 large chicken breasts
4 red chilis, finely chopped
3 cloves garlic, finely minced
1 scallion, finely minced
2 egg whites
2 tablespoons rice wine
4 tablespoons soy sauce
2 teaspoons tomato paste
2 teaspoons rice vinegar
2 teaspoons chili sauce
1 teaspoon toasted black sesame oil
2 tablespoons sugar
1/2 cup water
2 teaspoons cornstarch, plus 1 cup for dredging
Peanut oil for frying
Kosher salt

Cut the chicken breasts in large chunks. Marinade with 1 tablespoon soy sauce, 1 tablespoon rice wine, 2 egg whites and a pinch of kosher salt for 15 minutes.

In a small mixing bowl, mix together rest of the 3 tablespoons soy sauce, 1 tablespoon rice wine, 2 teaspoons tomato paste, rice vinegar, chili sauce, sesame oil, sugar, water and 2 teaspoons cornstarch. Set aside.

Dust chicken pieces in cornstarch, shake off excess. In batches, deep fry the chicken in peanut oil until lightly golden brown and just cooked through. You don’t want to overcook chicken breasts. Take the chicken pieces out and drain on paper towel.

In a saute pan, heat 1 tablespoon peanut oil on high heat, throw in the garlic, scallions and chili peppers (you want to hear the sizzle) and saute until fragrant. Stir the sauce to incorporate the cornstarch and liquid together. Pour the sauce into the pan and turn the heat down to medium-high. Cook and stir constantly until the sauce forms a glaze, about 2 minutes.

Throw in the chicken pieces, toss vigorously to coat with the sauce. Serve immediately.


This recipe was given to me from a house cook one summer in Simla, India about 10 years ago. I’ve made the same recipe for years and it’s so super delicious and nostalgic. This time, we didn’t use a food processor so the sauce came out a bit chunky; nonetheless it was still very good. If you can’t get ghee, substitute with any vegetable oil is fine. We don’t cook the chicken in the sauce too long as the meat will toughen up. If you follow the recipe, you will get a very tender and satisfying butter chicken masala!  Go here to grab your Indian spices, Bhoomi Store @ 266 Yaohong lu near by Honsong lu. 姚虹路266号近虹淞路。

2 boneless chicken breast
4 boneless chicken thigh or leg
2 tablespoons ghee, or clarified butter
6 cloves garlic, minced
2-5 red chilies, finely chopped (depending on how spicy you want)
1 piece ginger, 2″
5 cloves
1 cinnamon stick, 1″
2 large onions, chopped
5 large ripe tomatoes, roughly chopped
1 teaspoon cardamon
1 tablespoon garam masala
1 teaspoon red chili powder
2 teaspoons lemon juice
1/4 cup yogurt
1/2 cup cream
Salt

Cut the chicken in large chunks then marinade in the yogurt, lemon juice, 1 teaspoon each of the garlic and ginger (minced), and a pinch of salt for 2 hours.

In a large saute pan, heat 1 tablespoon ghee on medium-high heat with 5 cloves, 1″ cinnamon stick, garlic, chilies and ginger piece until fragrant. Now add in the chopped onions and saute until translucent. Turn the heat down to low, add in tomatoes, garam masala, cardamon and red chili powder. Cover and cook until tomatoes are soft, about 15 minutes. Season with salt to taste.

If you had a food processor, this is when you want to blend the sauce until smooth. Before blending, take out the cinnamon stick and ginger, blend the rest of the spices together. Return the sauce to the pan, add the cream and continue to simmer. (If you don’t have a blender, just remove the cinnamon stick, ginger piece and cloves.)

In a separate pan, heat 1 tablespoon ghee and brown the chicken pieces on all sides until just cooked through. Season with salt while cooking. Add chicken pieces to the sauce, stir and serve immediately with basmati rice!

If you don’t want to deep fry, you can steam the wings first for 10 minutes, pat them dry then brown in the oven at high heat for 15 minutes. Turn the wings over and cook another 15 minutes or until the skin is golden brown.  Both frying and baking turns out juicy and crispy wings.

1 pound chicken wings
3/4 cup cornstarch
8 tablespoons Frank’s Red Hot Original
3 tablespoons Tabasco
1 tablespoon choice of BBQ sauce
1/2 stick of butter
3 cloves garlic, minced
1 tablespoon honey
5 cups peanut oil
Freshly ground black pepper

Cut the wings at the joint. In a large mixing bowl, evenly coat the wings with cornstarch.  Shake off excess.

Melt the butter with the garlic in the microwave. Pour the melted butter in a large mixing bowl, along with the hot sauces, honey, and black pepper and stir to combine.

Heat peanut oil in a medium pot, fry the wings until golden brown. Transfer the wings to a plate lined with paper towel.

Transfer the wings to the large mixing bowl and toss with the sauce.

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