Mrs Bailey’s Sesame Chicken
(or any other kind of sauce: ginger or chilli or sweet-and-sour or…)
We have spoken before, Mrs B and I, about the value of cast-iron cookware in the kitchen. A well-seasoned skillet is a tool beyond compare. Having said which, should you not have one, this is just as easily prepared in a non-stick pan, to be fair. (Tho’ you should totally get some cast iron anyway. Working on the seasoning is just the best fun…)
For the sauce:
1.5 tablespoons reduced sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves of garlic, crushed
1 teaspoon cornstarch
Mix all the ingredients together in a bowl, and set aside.
For the chicken:
750g boneless skinless chicken thighs, cut into bitesize pieces
1.5 teaspoons kosher salt
Toss the chicken thoroughly with the cornstarch and salt. Use your hands, and be sure that each piece is coated.
Heat a cast-iron or non-stick skillet, and when hot add a couple of tablespoons of vegetable oil. If your pan is large enough, you can fry all the chicken at once; if not, divide it into two batches.
Spread the chicken out in the pan in one layer, and leave it undisturbed on a hot flame for five minutes or so, until deep golden-brown. Turn each piece over and continue for three or four minutes longer, until both sides are the same glorious colour.
Remove the chicken, and pour the sauce into the hot pan. Stir until the sauce is glossy and thick, then add back the chicken. Toss together, transfer to a serving dish, and scatter with sesame seeds.
As noted in the subtitle, this method also works extremely well with any other kind of sauce that you fancy served with still-crispy chicken…
You can find more of Mrs Bailey’s recipes here: