{May 25, 2013}
Chicken in sesame sauce

Chicken in sesame sauce

Kimchi: I used this sesame chicken recipe. However, I did not use their breading mixture and I didn’t fry it. I baked it at 400 degrees for 15 min and then flipped it for another 5-15 min until they were over 165 degrees and the breading was browned. Here’s what I used for the sauce:

  • 2 tbsp cornstarch mixed in 1/4 cup water
  • 1 cup chicken broth
  • 1/4 cup sugar (1 cup called for in the recipe is ridiculously sweet even for a sweet tooth lover like me…)
  • 2 tbsp vinegar (I used apple vinegar)
  • 2 tbsp soy sauce
  • 2 tsp chile paste
  • 1 clove garlic
  • sesame seeds
Baked crispy chicken

Baked crispy chicken

On another note, I have found the secret to crispy baked chicken. Crispy rice cereal and a lot of butter. Haha 🙂 The basis of that came from when I tried making this cheddar chicken recipe. So from now on when I bread chicken and want it to be crispy in the oven, I will use this ratio (flour, eggs/milk, breading, and drizzled butter in that order):

  • 1/4 cup flour, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic salt, 1/4 onion powder
  • 1 egg, 1 tbsp milk
  • 1/4 cup bread crumbs, 1/2 cup rice crispy cereal
  • 2-3 tbsp butter melted

It makes for such crispy chicken!  However, since it is baked and not fried, there will be a butter taste rather than the oil taste from frying. The reason why I never deep fry anything is because I’m scared of it (seriously! the splatters everywhere!) and the waste of so much oil being used.

Next time, I’m going to have to double the recipe since they were pretty good and 1 lb of chicken isn’t enough for that many servings…but having them made as little popcorn chicken pieces is seriously time consuming when it comes to the breading process. Next time, I think I’ll make them into long strips like chicken tenders.