While it took lots and lots of preparation, last night's Chinese themed Shabbat dinner was delicious! We served up an Asian style gefilte fish, a colorful angel hair pasta salad, a crunchy bok choy salad, coleslaw with a soy sauce dressing and a garden salad. Piping hot chicken soup, served with chow mein noodles came along for the second course. The third course brought yummy sesame chicken, stir fried veggies and of course egg rolls and duck sauce.
I had lots of fun creating all these yummy Chinese style delights and had many requests for the recipes to appear on this blog.
Tonight I will start with the Sesame Chicken.
A good number of years ago my cousin Esty told me she was making sesame chicken for dinner. I thought that sounded yummy and asked her for her recipe. She gave me some basic instructions (her family also isn't big on exact recipes) and I have experimented with this dish ever since.
Here's how I created the sesame chicken for last night's dinner. (Being that we were prepping chicken for 50+ people I don't really have any real measurements. I always change up this recipe, so just use your best judgement :)
Sesame Chicken
Boneless, skinless chicken breast
Flour
Water
salt
Canol oil
Brown sugar
Soy sauce
Ketchup
Garlic powder
Black pepper
Sesame seeds
Cut chicken breast into strips (chicken finger style). Mix flour and water together until it has the consistency of a thin paste. Sprinkle in some salt and pepper and mix.
Heat oil in a frying pan. Dip chicken strips in the flour and water mixture and then fry until it is almost cooked. Place fried chicken strips in a pan and place in the oven to finish cooking.
Sauce:
Mix together brown sugar, soy sauce, ketchup, pepper, garlic powder and lots of sesame seeds. Mix well.
Place sauce in a pan and place in the oven to warm up while the chicken finishes cooking.
When chicken is cooked and sauce is hot, toss chicken in the sauce and serve. Delicious!!
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