BETTER THAN TAKEOUT – Sesame Chicken Recipe

Hi , everyone .

Welcome to soup up recipes .

Today we're making sesame chicken .

Everybody loves these little crunchy nutty bites of chicken .

It's so good today .

I want to show you how to make it better than your local take out .

Uh Don't forget to watch me all the way out to the end of this video because I'm going to update some information about this walk that I want to sell .

Ok , let's get started .

I got some boneless and skin on chicken leg .

Cut them into one inch size pieces .

I prefer dark meat when making fried chicken .

It gives you a juicier and tender result .

And yes , you can use chicken breast if you wish to marinate it with one teaspoon of grated garlic , 1.5 teaspoon of soy sauce , half teaspoon of salt .

Some black pepper to taste some baking soda to tenderize the meat .

One egg white and half tablespoon of starch , corn , starch , potato or sweet potato , starch .

They all work depends on what you're gonna use for the coating later .

Mix everything until well combined .

Cover it and let it sit for 40 minutes while waiting .

Let's prepare the coating .

I have been testing different ingredients for that .

I found out that using sweet potato starch , makes the Crispiest sesame chicken .

This is what I'm using .

Most oriental markets will carry it .

You can also use potato starch or corn starch .

They will give you a similar result .

Besides the ingredient , I will show you a unique method to make your sesame chicken extra crunch fluff , the starch a little , get a spray bottle , gently spray a tiny bit of water into the starch a few times .

Some of the starch will clumb up and create some mini little balls .

You just wait for 10 seconds to let it set and use the whisk to stir it , then spray more water .

Wait for another 10 seconds and stir it again .

Do this three times in total .

After that , if you touch the starch , you can feel those little lungs which will give some extra crunch to the chicken .

Maybe some of you never heard of this method before .

Give it a try .

You will be surprised .

Get a big container and dump half of the starch in there , spread it out .

Adding the chicken do not throw in the chicken all in one or else they will stick together , try to separate them piece by piece , cover the meat with the other half of the starch .

Put on the lid and shake for a few minutes .

All the chicken pieces should be coated with starch evenly .

Pick out the meat and shake off all the excess starch .

I already heat up the oil to 300 °F , adding the chicken piece by piece .

So they don't stick together , don't crawl the pan because it overflows easily do it in batches .

If you need to , safety is most important .

The temperature is high in less than two minutes .

You can feel that the surface is getting crispy and the color is slight yellow .

Take them out at this point .

Then we can do the second batch before that .

You might want to fish out all those small little bits .

It's optional , but it does affect the quality of the oil .

Keep the temperature at 380 °F and fry the second batch of the chicken .

Once you're done , let all the chicken rest for about 15 minutes .

And we're gonna double fry the chicken , double frying will stabilize the crunchiness .

So it lasts longer because at the end , we'll coat the chicken with some glossy sauce .

If you don't double fry it , the chicken might not be crispy while serving .

You just keep an eye on the color in about two or three minutes .

It will reach that beautiful golden color .

Take them out and set it aside .

Next , we're gonna make the sauce .

Adding three tablespoon of brown sugar , two tablespoons of liquid honey , 2.5 tablespoon of soy sauce , 2.5 tablespoon of ketchup , three tablespoon of water , one tablespoon of vinegar , mix them until well combined , put your wok on the stove and pour all the sauce in .

There are some sugar sink in the bottom of the bowl .

Make sure you clean that keep stirring the sauce on medium heat .

Bring it to a boil and pour in some starch water to thicken the sauce .

This is just two teaspoons of potato starch , mixed with two teaspoons of water .

Keep stirring until it reaches a thin syrup texture .

Introduce the chicken back into the wok along with a drizzle of sesame oil and 1.5 tablespoon of toasted sesame seed .

Toss everything until the chicken is coated nicely .

Take them out .

I sprinkled some diced scallion on the top as garnish .

This is great to serve on top of white rice .

Just look at this .

Don't tell me that you're not jeweling .

I love shiny looking food .

If it happens to be crunchy , that will be the best thing I can imagine and listen to this .

It's so crunchy .

Nothing is more satisfying than this .

You can really taste the sesame .

Very nice and naughty .

To be honest , the first time I have heard sesame chicken , I was thinking no Chinese people do not eat sesame chicken .

And now look at me , I make it every week .

I hope you give this a try soon .

The recipe will be in the description down below the video .

You can go check that out .

Thank you for watching until the end .

I'm so excited that finally I got a complete sample of the walk that I'm about to launch , which means it's going to be available soon .

So let me show you some details .

It comes in a nice printed box here has my little soup up recipes logo .

Very cute .

Like me included is a carbon steel wall , a wooden handle , a natural wooden lid and a stainless steel spatula .

The wooden handle comes unattached .

You just screw it in very easy .

The walk is lightweight and it has a flat bottom .

So it works on gas , electric and induction stove tops .

This whole set looks so beautiful and traditional .

I was using a glass lid for my old walk , but I prefer this wooden lid just the way it looks the organic wood pattern and the nice hammered marks made me feel so good while cooking .

Besides that , there is another small change .

I added a pouring loop on the edge .

My old walk does not have it .

So it was a bit difficult when you want to transfer some liquidy food .

Sometimes the counter gets a little messy .

So I hope this lip will make your life easier .

When I launch this product officially , I will also share a full tutorial about how to season and take care of your carbon steel work with the proper care .

It will become nonstick and last you many , many years .

Ok .

That is all the information for today .

Can't wait to see .

You next time .

Bye .