Sesame Chicken

Oooh, today is my 200th post on here. 200 posts in a year isn't too shabby...especially when you consider that I didn't even start taking myself half-seriously until January of this year.

Today I'm going to share with you a yummy recipe for Sesame Chicken that you can easily make into a OAMC meal, if you feel so inclined.

Oh, my camera's battery was dead so I only got a photo of the final product. Gosh darn it.

Sesame Chicken (printable recipe)

Serves 4

2 Chicken breast

1 c. flour

2 tbsp. cornstarch

A couple pinches of salt and pepper

1/2 tsp. chili powder

Sauce:

1/4 c. soy sauce

1/2 c. sherry or white cooking wine

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. ground red pepper

1/8 tsp. ground ginger

2 tsp. brown sugar

2 tbsp. toasted sesame seeds

3 tbsp. cornstarch

Cut each chicken breast into bite-size chunks. Pour flour, cornstarch, salt, pepper, and chili powder into a paper or plastic bag. Add in chicken. Seal the bag and shake it to evenly coat each piece. Place chicken in a strainer and shake off the excess flour.

Fry the chicken in hot oil. You don't have to deep-fry it. Just cover the bottom of your skillet with oil. Cook until golden brown on both sides.

Meanwhile, in a saucepan, combine all the ingredients for the sauce. Whisk them together. Heat over medium heat until the mixture reaches a low boil. Maintain the low boil for 5 minutes to cook off the alcohol.

Once you've browned the chicken, set the pieces on a paper towel to drain off excess oil. Then toss the chicken with the sauce. Serve over rice or udon noodles and enjoy!

OAMC Version: Cool the sauce and chicken. Pour sauce into a sandwich plastic bag; seal. Spoon the chicken into a quart-size plastic bag. Drop sealed sauce bag in with the chicken;  also seal the bigger bag. Write: On cooking day, thaw, heat chicken at 400 for 10 minutes. Toss with sauce, cook for another 5 minutes and serve!