Sesame Chicken IN THE NAPOLEON STAINLESS STEEL WOK

Posted on Nov 21, 2016
by Andrea Alden
Categorie : Poultry

Sesame Chicken in the Napoleon Stainless Steel Wok is easy and faster than ordering takeout. Sesame Chicken is my favorite dish to order when we get Chinese Food, you can imagine my desire to find a perfect copy that I could make at home. This one is great, the right taste, without deep-frying the chicken bits; just stir fry them instead, which definitely makes the dish a little lighter. I definitely make this once a week for dinner. After tasting it, I think you will too. 




INGREDIENTS

  • 6 to 8 chicken thighs, boneless, skinless
  • 1/3 cup of cornstarch
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 tsp. Chinese five spice powder
  • 2 tbsp. peanut oil, or other high temperature oil
  • ¼ cup honey
  • ¼ soy sauce
  • 3 tbsp. rice wine vinegar
    (substitute 50/50 for red wine vinegar and sake/white wine)
  • 1 clove garlic, grated
  • 1 ½-inch knob of ginger, grated
  • 1½ tsp. sesame oil
  • Pinch of red chili flakes
  • Rice and seasonal vegetables for serving 


DIRECTIONS

Step 1
Cut the chicken into bite sized pieces and pat dry. In a shallow dish, mix the cornstarch, salt, pepper, and Chinese five spice. Toss the chicken chunks in the cornstarch mixture to coat. Set aside.
Step 2
In a bowl, mix the honey, soy, rice wine vinegar, garlic, ginger, sesame oil, and chili flakes.
Step 3
Turn on one of the main burners on your grill and set a baking sheet over indirect heat. Or use this time to cook your favorite veggies and even the rice on the main burners while you cook the chicken using the side burner. I recommend trying Yaki Onigiri, a perfect side to this dish. Preheat the Napoleon Stainless Steel Wok over medium-high heat, on the side burner, or power burner of your grill. Add half of the peanut oil and heat until shimmering.
Step 4
Stir fry half of the chicken until it is golden on the outside and cooked through, about 3 to 5 minutes. Remove the cooked chicken to the pan on your preheated grill to stay warm while you cook the other half of the chicken.
Step 5
When all of the chicken is cooked, add the chicken that was keeping warm back into the wok. Pour the sauce over everything, and simmer until the chicken is coated and the sauce reduced to a syrupy goodness that coats everything.
Step 6
Serve this dish on a bed of rice, or alongside Onigiri, and definitely with your favorite veggies. Don’t forget the chopsticks.




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