Homemade sesame chicken that rivals restaurant quality: the trick to ultimate crispiness
What To Know
- When chicken is coated in cornstarch and cooked at a high temperature, the starch granules absorb moisture and gelatinize, forming a crispy crust.
- The oil used for frying also plays a crucial role, as it helps the starch granules expand and create bubbles, resulting in a light and airy texture.
- To ensure even cooking and a crispy exterior, marinate the chicken in a mixture of soy sauce, rice wine vinegar, sesame oil, ginger, and garlic for at least 30 minutes.
Whether you’re a seasoned home cook or a culinary novice, the allure of crispy sesame chicken is undeniable. Its tantalizing golden-brown exterior and tender, juicy interior make it a beloved dish worldwide. However, achieving that perfect crunch can be a daunting task. This comprehensive guide will unveil the secrets and techniques to master the art of making irresistibly crispy sesame chicken.
The Science Behind Crispiness
The key to crispy sesame chicken lies in understanding the science behind the cooking process. When chicken is coated in cornstarch and cooked at a high temperature, the starch granules absorb moisture and gelatinize, forming a crispy crust. The oil used for frying also plays a crucial role, as it helps the starch granules expand and create bubbles, resulting in a light and airy texture.
Selecting the Right Ingredients
Choosing the right ingredients is essential for achieving the best results. Opt for boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. The cornstarch should be of good quality and not too finely ground. Vegetable oil with a high smoke point, such as peanut or canola oil, is recommended for frying.
Preparing the Chicken
To ensure even cooking and a crispy exterior, marinate the chicken in a mixture of soy sauce, rice wine vinegar, sesame oil, ginger, and garlic for at least 30 minutes. This will tenderize the chicken and enhance its flavor.
Coating the Chicken
After marinating, toss the chicken in a generous amount of cornstarch. Ensure that each piece is evenly coated, shaking off any excess. This will create a protective layer that will crisp up during frying.
Frying the Chicken
Heat the oil in a large skillet or wok to 375°F (190°C). Carefully add the chicken pieces to the oil, ensuring that they do not overcrowd the pan. Fry for 3-4 minutes, or until golden brown and crispy.
Sauce Preparation
While the chicken is frying, prepare the sesame sauce by combining soy sauce, rice wine vinegar, sugar, sesame oil, and cornstarch in a saucepan. Bring to a simmer and cook until thickened.
Glazing the Chicken
Once the chicken is fried, drain it on paper towels to remove excess oil. Add the chicken to the sauce and toss to coat. Serve immediately, garnished with sesame seeds and green onions.
Tips for Extra Crispiness
- Double-coat the chicken: After marinating, coat the chicken in cornstarch, then dip it in water and re-coat in cornstarch. This creates a thicker crust that will result in extra crispiness.
- Fry in small batches: Do not overcrowd the pan when frying the chicken, as this will lower the oil temperature and prevent the chicken from crisping evenly.
- Use a deep fryer: If available, use a deep fryer to maintain a consistent oil temperature for optimal crispiness.
- Rest the chicken: After frying, let the chicken rest on a wire rack for a few minutes before glazing. This will help the crust set and prevent it from becoming soggy.
Troubleshooting Common Issues
- Soggy chicken: If the chicken is not crispy enough, it may not have been coated in enough cornstarch or fried at a high enough temperature.
- Burnt chicken: If the chicken is burning, reduce the oil temperature and fry for a shorter amount of time.
- Sauce is too thick: If the sauce is too thick, add a little water to thin it out.
- Sauce is too thin: If the sauce is too thin, add a little cornstarch to thicken it.
Variations on Sesame Chicken
- Spicy sesame chicken: Add some chili powder or Sriracha to the marinade for a spicy kick.
- Honey sesame chicken: Add a tablespoon of honey to the sauce for a sweet and savory flavor.
- Orange sesame chicken: Add some orange zest and juice to the marinade for a citrusy twist.
Beyond the Wok: Alternative Cooking Methods
- Oven-baked sesame chicken: Preheat the oven to 400°F (200°C). Toss the chicken in cornstarch and oil, then bake for 15-20 minutes, or until cooked through and crispy.
- Air fryer sesame chicken: Preheat the air fryer to 375°F (190°C). Toss the chicken in cornstarch and oil, then cook for 10-12 minutes, or until crispy.
The Art of Presentation
Serve sesame chicken on a bed of rice or noodles, garnished with sesame seeds, green onions, and sliced red peppers. For a more elegant presentation, arrange the chicken on skewers with pineapple or mango chunks.
In a nutshell: A Culinary Delight
With the techniques and knowledge outlined in this guide, you can now master the art of making crispy sesame chicken. Whether you’re hosting a dinner party or simply craving a delicious meal, this dish will impress your taste buds and leave you longing for more. Experiment with different variations and cooking methods to find your perfect sesame chicken recipe.
Frequently Asked Questions
Q: Why is my sesame chicken not crispy?
A: Ensure that you coat the chicken in enough cornstarch and fry it at a high enough temperature.
Q: How can I make my sesame sauce thicker?
A: Add a little cornstarch to the sauce and cook until thickened.
Q: What is the best way to reheat sesame chicken?
A: Reheat sesame chicken in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.