Sesame Fried Chicken. Basically chicken tenders that have grown up. These are delicious, crispy and light. The sesame seeds add just enough flavour but don’t overpower anything. The corn flour really makes a huge difference, making the coating so light and crispy.
Here’s what you’ll need:
(I’ve divided the ingredients into three portions, because you need to put each portion in a separate bowl)
1 pound boneless chicken, cut into strips
1 Tblspn Soy Sauce
1 tsp Vinegar
1/2 tsp dried thyme (or oregano)
1 tsp crushed red pepper
1/2 tsp white pepper
1/2 tsp salt
1 Tblspn flour
2 eggs, beaten
1 T corn flour
1 T water
1 cup bread crumbs
1/2 cup flour
3 Tblspn corn flour
2 Tblspn sesame seeds
1/2 tsp each of salt, crushed red pepper and black pepper
oil for frying
It’s pretty simple. Just mix the ingredients for the first bowl together. Add the flour in last.
Then beat the egg, water and cornflour together. It’s actually easier if you dissolve the corn flour in the water and then add it to the egg.
Then mix the dry ingredients in the last bowl.
Heat the oil on a medium flame, and also do the frying on a medium flame. Dip the chicken in the egg mixture, then in the bread crumbs, then fry them! You can even dip them and coat them in the bread crumbs before hand and put them in the fridge to fry later, because it can get messy if you’re doing everything in a hurry. If you do end up coating them before hand, sprinkle over some extra crumb mixture so they don’t get soggy. Deep fry them until they’re golden brown. Serve them with a spicy dip or just plain old ketchup. But these are great as a side dish, or a main with some mashed potatoes! You can even make this with whole chicken pieces, but then add a teaspoon of sugar to the chicken marinade because that helps keep the chicken tender. And of course you’ll have to be careful with the frying, because undercooked chicken is just horrible!