Sesame Chicken

I order sesame chicken whenever I get Chinese take-out. But, I'm an economical girl and I like to eat what I like to eat, so I decided to take matters into my own hands and get this puppy in the saucepan.

There are a few things going on in this recipe. You have to make the sauce and chicken separately. The chicken is marinated in a batter in which it is fried before the sauce is added at the very end. So I'll divide up the ingredients according to which bowls they were in.

CHICKEN MARINADE
chicken - cut it up
2 tsp all-purpose flour
2 tsp corn starch
1/4 tsp baking powder
2 Tbs soy sauce
1 Tbs orange juice
2 Tbs water
1 tsp vegetable oil

SAUCE
1/4 C corn starch
1 C water
2 Tbs sesame oil
1 Tbs red curry paste
1 packet Brouillon powder
2 tsp soy sauce
1 tsp Sriracha hot chili sauce

For the marinade - mix it all up, put the chicken in it, let sit. Then, put the chicken in a saucepan with hot vegetable oil to fry. The marinade ends up as a batter and the chicken has a light coating around it. Catch the chicken in a paper towel to rid it of any excess oil from frying.


For the sauce - heat it in a saucepan and let it cook. Much of the water will steam out and the sauce will reduce to the more sticky sesame chicken sauce that we all know and love.


When both are done, put the sauce on the chicken with some toasted sesame seeds to finish the job.