September 29, 2020

Crispy Deep Fried Sesame Chicken

炸芝麻雞, Sesame Chicken Karaage

Each bite of the chicken is crispy and juicy, full of sesame flavour. The sesame seeds gives a light but addictive crunch.

When I am a little down, I like to cheer myself up by making something deep fried as a treat. The steps in prepping, standing over the hot oil and hearing the food cook just makes me feel happy some how. I know deep fried foods are not very healthy but I figured we only eat it once or twice a month so it should be completely okay.

I was in Tokyo in March and hd lunch at beautiful Michelin-starred tempura restaurant with a little garden. It was in an old house so ventilation wasn’t great but the tempura was amazing! They even served us 1 piece chicken Karaage at the end.

I asked the chef what was his secret, he told me they used sesame oil! Ahhh, thats why it was a bit smoky inside!

My friend took me to another famous place that used sesame oil for deep frying too. I was wondering why the oil they used was so dark! Thats why. Interesting how the world opens up wben one has the heart to explore it.

This is my version of the chicken I tasted and miss.

Deep fried seame chicken is perfect as a appetizer or a main course. Be warned, this is a true crowd pleaser. Don’t be surprised if your family and friends ask for more.

Golden crispy chicken right out of the hot oil needs to be drained and air for extra crunch.

Deep Fried Sesame Chicken Recipe

Prep time : 40 minutes

Cooking tim: 20 minutes

Ingredients

1 whole chicken about 1 kg, chopped to bite size pieces.

Chicken Marinate

3 teaspoons of salt

1 teaspoon of white pepper

2 teaspoons of sesame oil

1 teaspoon of cooking wine

2 cloves of garlic cloves, crushed

2 teaspoons of soysauce

1 teaspoon of sugar

Liquid Coating Mixture (1st step)

3 egg whites

1/2 cup of milk

1/2 cup of water

Dry Coating (2nd Step)

3 cups of regular white flour

3 tablespoons of corn starch

1/2 cup of sesame seeds

1 teaspoon salt

1 teaspoon pepper

Cooking Oil for deep frying

Cooking Method

1. Marinate chicken over night or at least for 6 hours.

I use fresh chilled chicken. Not frozen.

2. Mix egg whites, milk and water in a bowl. Set aside.

3. Mix dry coating ingredients together in a bowl. Set aside.

4 . Remoce chicken from the fridge. Let it sit until it is close to room temperature.

5. In a pot over medium high heat, pour in cooking oil so it is around 2 inches deep. When you put a chopstick to touch the bottom of the pot and you see bubbles forming, the oil temperature is good for frying.

5. Take a few chicken pieces and dip it in the egg white mixture. Then immediately put it in the dry coating mixture, making sure it is thoroughly covered. Shake off extra flour mixture.

6. Fry chicken in the hot oil, turning each piece so it cooks evenly. About 5 minutes.

7. Remove each piece that is cooked and let it cool and drain on a rack or basket for a few minutes.

I often use this rack for draining and cooling the chicken. Make sure it is there is air flow going under it also.

8. Serve.

Try my Unstoppable Pepper Buns recipe.

Hints

If you like extra crispy children, set up a small fan for cooling the chicken right after it is taken out of the oil and place in the airing rack.
Chicken taste great with a little lemon juice, dipping sauce of your choice or a little kimchi

Learn How to Make the Best Kimchi Ever