Peanut and Sesame seeds, two of my favorites when combined with fried and saucy chicken made this dish irresistible…
Most of the Chinese chicken dishes call for frying the marinated chicken and then stir frying the chicken in a sauce. So, when it comes to Chinese dishes, I dare to try mixing the fried chicken in different kinds of sauces. This time, I tried adding peanuts and sesame seeds to the fried saucy chicken. After adding them, I sautéed the chicken for a few minutes, the aroma that came out of the dish itself made me feel that this dish is going to taste great. I wasn’t wrong and the dish tasted phenomenal that I tend to make this quite often.
Peanut Sesame Chicken
Ingredients
For marinating the Chicken
- Chicken, boneless or bone-in, cubed- 1 pound or 1/2 Kg
- Ginger-Garlic paste- 1 tbsp
- Ground pepper- 1 tsp
- Egg white, beaten- of 1 egg
- Corn flour- 3 tbsp dissolved in 4 tbsp of cold water
- Vegetable oil- for deep frying the marinated chicken
Other Ingredients while sautéing the chicken:
- Sesame oil- 2 tbsp
- Ginger, chopped- 1 tsp
- Garlic chopped- 1 tsp
- Red chili flakes- 1 tsp
- Tomato ketchup- 4 tbsp
- Soy sauce- 2 tbsp
- Water- 3 tbsp to thin down the sauce
- Peanuts- 1/4 cup (or add cashew nuts)
- Sesame seeds, roasted- 3 tbsp
- Cilantro, chopped- 1/4 cup
Instruction:
- Marinate the cubed chicken with the above-mentioned ingredients ‘for marinating the chicken’ except the vegetable oil for 10 to 15 minutes.
- Fry the chicken in oil until crispy and golden in color, keep aside on a kitchen paper towel.
- Heat a non-stick pan over medium heat, add the sesame oil.
- To the oil, add chopped ginger, garlic and fry till they start to turn golden.
- Now, add the red chili flakes and saute for a second, don’t burn it.
- Immediately, add the tomato ketchup, soy sauce, and saute for a minute.
- Add water to thin down the sauce and combine well.
- Add the fried chicken to the sauce and coat the chicken evenly with the sauce.
- To the chicken add the peanuts or cashew nuts and the roasted sesame seeds.
- Saute for a few minutes and add the chopped cilantro to it.
- Transfer the chicken to a serving bowl and serve hot with plain rice or fried rice.
Tips:
- If you are allergic to peanuts, replace it with cashew nuts or almonds.
- This is a dry dish and can be mixed with plain or fried rice to make a complete meal.
For more Indo-Chinese recipes, click here.
- Chicken, boneless or bone-in, cubed- 1 pound or ½ Kg
- Ginger-Garlic paste- 1 tbsp
- Ground pepper- 1 tsp
- Egg white, beaten- of 1 egg
- Corn flour- 3 tbsp dissolved in 4 tbsp of cold water
- Oil- for deep frying the marinated chicken
- Sesame oil- 2 tbsp
- Ginger, chopped- 1 tsp
- Garlic chopped- 1 tsp
- Red chili flakes- 1 tsp
- Tomato ketchup- 4 tbsp
- Soy sauce- 2 tbsp
- Water- 3 tbsp to thin down the sauce
- Peanuts- ¼ cup (or cashew nuts)
- Sesame seeds, roasted- 3 tbsp
- Cilantro, chopped- ¼ cup
- Marinate the cubed chicken with the above mentioned ingredients 'for marinating the chicken' except the vegetable oil for 10 to 15 minutes.
- Fry the chicken in oil until crispy and golden in color, keep aside on a paper towel.
- Heat a non-stick pan over medium heat, add the sesame oil.
- To the oil, add the chopped ginger, garlic and fry till they start to turn golden.
- Now, add the red chili flakes and saute for a second, don't burn it.
- Immediately, add the tomato ketchup, soy sauce and saute for a minute.
- Add water to thin down the sauce and combine well.
- Add the fried chicken to the sauce and coat the chicken evenly with the sauce.
- To the chicken add the peanuts or cashew nuts and the roasted sesame seeds.
- Saute for a few minutes and add the chopped cilantro to it.
- Transfer the chicken to a serving bowl and serve hot with plain basmati rice or fried rice.
This is a dry dish and can be mixed with plain or fried rice to make a complete meal.
