Sesame Chicken
Found this winner over on Mommy's Kitchen. This recipe is wonderful for two reasons. First off, it's delicious (which is very important). Secondly, it's extremely easy and a good go-to on a busy night. It's made easy by the addition of frozen popcorn chicken. I have made breaded chicken for chinese dishes on my own and you could do the same here but it was genius to take the idea of popcorn chicken because the breading and cubing is done for you which cuts down on prep time.
Ingredients:
1 1/2 to 2 lbs. of frozen popcorn chicken
6 Tbsp. honey
4 Tbsp. sugar
Salt (to taste)
4 Tbsp. ketchup
1 -2 Tbsp. white distilled vinegar
Dash of ground black pepper
Diced green onion (optional)
Sesame seeds (optional)
Directions:
1. Deep fry your popcorn chicken and drain on a plate lined with a paper towel.
2. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
3. In the wok or in a serving dish, coat chicken with the sauce.
4. Serve over cooked rice and garnish with green onions and sesame seeds.
Notes: I doubled the sauce recipe as she originally recommended simply because I know that my family likes extra sauce for their rice. The only downside that I will mention about this dish is that it is unbelievably sweet. The next time I make it I think I will try cutting down on either the honey or the granulated sugar and see if that helps.
Ingredients:
1 1/2 to 2 lbs. of frozen popcorn chicken
6 Tbsp. honey
4 Tbsp. sugar
Salt (to taste)
4 Tbsp. ketchup
1 -2 Tbsp. white distilled vinegar
Dash of ground black pepper
Diced green onion (optional)
Sesame seeds (optional)
Directions:
1. Deep fry your popcorn chicken and drain on a plate lined with a paper towel.
2. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
3. In the wok or in a serving dish, coat chicken with the sauce.
4. Serve over cooked rice and garnish with green onions and sesame seeds.
Notes: I doubled the sauce recipe as she originally recommended simply because I know that my family likes extra sauce for their rice. The only downside that I will mention about this dish is that it is unbelievably sweet. The next time I make it I think I will try cutting down on either the honey or the granulated sugar and see if that helps.
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