Something new

So, we eat a LOT of the same thing, especially in the summer.  Grilled chicken.  All kinds, but it’s all. grilled. chicken.  This happens a lot, where I end up making the same kinds of meals and not branching out much.  It’s just SO much easier!

So, Saturday, I decided to make something new.  Granted, it was still chicken (I got a TON of it on sale last week – $2.50/20 oz package, so I stocked up!), but it was SO fun to make something out of the ordinary.

After doing a bit of googling, I settled on sesame chicken and egg rolls.  The egg rolls were AMAZING and there was extra sauce from the sesame chicken that made a perfect dipping sauce for them.  It was also nice to eat a nice chinese meal that wasn’t loaded with sodium and msg. 

Sesame Chicken

3 boneless chicken breasts (about 1 1/2 pounds total)

For the marinade/batter:

6 TB low-sodium soy sauce

2 tsp. toasted sesame oil

1 tsp. kosher salt

4 TB all-purpose flour

4 TB cornstarch

4 TB water

1 tsp. baking powder

For the sauce:

3 TB toasted sesame oil

1 tsp. ginger, minced

1 clove garlic, minced

1 tsp. chili paste

2 c. low-sodium chicken broth

1/4 c. cornstarch

2 TB sherry or rice vinegar

1/2 c. sugar

2 TB soy sauce

1 qt. oil for frying (I used a mix of canola and grape seed oils)

 

Salt

3 TB toasted sesame seeds, for garnish

5 cilantro sprigs, for garnish

Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees.

Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with cilantro sprigs.

Pork Egg Rolls

1 pound ground pork

1 tsp. ground ginger

1 tsp. garlic powder (we were out, so I used three garlic cloves, minced)

1 qt. oil for frying (I used the same oil for the chicken and the egg rolls)

2 TB all-purpose flour

2 TB water

2 c. shredded cabbage

2 oz. shredded carrots

16 (7 inch square) egg roll wrappers

2 TB sesame seeds

Soy sauce

Salt and Pepper

Season the pork with ginger and garlic powder, then brown until the pink is completely gone.  Mix the pork with the cabbage and carrots.  Add soy sauce and salt and pepper to taste.  Make a paste with the flour and water to use for sealing the egg rolls.  Fill each one with 1/3 c. of the cabbage mixture, roll and seal with the flour paste. 

Heat oil in a large pot (like a dutch oven) to 375 degrees and cook a few at a time until golden.  Drain on a paper towel and sprinkle with sesame seeds.

TaDaa!  That’s it – enjoy!

If you only make the egg rolls, you should definitely try the sauce from the sesame chicken alongside it.  I promise that you won’t regret it!!