“As long as there’s pasta and Chinese food in the world, I’m okay.”
– Michael Chang
I recently tried East-West Sweet Ginger sauce in my Chicken Teriyaki recipe – the purple foil, remember??
Well, I fell in love with the brand so I thought I’d pick up another bottle and see if it was equally delicious. The Results? My mind is blown, I’m a believer! I used the recipe on the back of the bottle for “sesame chicken” and I can’t believe how delicious it turned out. I’m already a huge fan of Chinese and Japanese food. The recipe is so simple I’m throwing this baby into the rotation.
This time look for the Copper Foil – Classic Sesame Chicken sauce!
- Do you know the difference between Chinese and Japanese food? Some notable mentions are that Chinese is typically fried and served family style (imagine a giant plate of sweet and sour pork with dipping sauce at the Chinese restaurant) while Japanese leans on the healthier side (often times raw or served with white rice, imagine sushi) and usually served on individual plates.
The recipe is really simple. I diced 2 pounds of chicken thighs into 1″ pieces.
Then I whisked together the batter ingredients in a large bowl.
I tossed the chicken pieces in the batter and fried them in hot oil (only turning once).
Then I wiped the pan clean with a paper-towel, and tossed the chicken in the entire bottle of East-West Classic Sesame Chicken sauce.
It got “sticky” right away.
Then I garnished it with sesame seeds and sliced green onion, and served it over a bed of brown rice.
This made a lot of food… probably enough to feed 6 adults *I think* if served over a bed of rice, lo mein, etc.
(same recipe from the bottle but I translated it into layman’s terms)
- 1 1/2 or 2 lbs. diced Chicken Thighs
- Frying Oil such as Canola
- 12 ounce bottle East-West Classic Sesame Chicken Sauce
- Sesame seeds (optional garnish)
- Sliced Green Onion (optional garnish)
- 1/4 cup Flour
- 1 cup Cornstarch
- 1 tablespoon Oil
- 2 teaspoons Baking Powder
- 1 Egg
- 1 cup Water
Whisk together “batter” ingredients in a large bowl. Dice meat or vegetable of choice into 1″ pieces and coat in the batter. Fry in really hot oil (medium-high heat) for 2-3 minutes per side. Toss in warmed sauce, garnish with sesame seeds and green onion, and serve over rice. 🙂
Recommended use according to the bottle:
- Batter – 3/4 c. flour, 1 c. cornstarch, 1 tbsp oil, 2 tsp baking powder, 1 egg, 1 c. water.
- Cube 1 1/2 lbs chicken, beef, shrimp or veggies. Lightly coat in batter.
- Fry in hot oil until golden brown, turning once.
- Toss with warmed Sesame Chicken sauce.