This dish is a lovely take on the classic restaurant dish of honey sesame chicken. I got the idea from a post over on a cool blog called My Kitchen Snippets. I liked the look of her picture so much that I decided I should climb into the kitchen tonight and produce something like it. Thing is, I live in an area where there is an abundance of maple syrup. Keeping with the Asian paradigm of cooking your food with local ingredients, I present you with my take on this dish:
Chicken
- 3 chicken breasts, boneless and skinless
- 15 mL light soy sauce, (yamasa if possible)
- 15 mL shaoxing wine (use brandy if you cannot find this fantastic Chinese wine.)
- 7 mL sesame oil
- 5 g sugar
- 15 g flour
- 8 g cornstarch
- To Taste salt and pepper
Sauce
- 45 mL sweet chili sauce
- 30 mL tomato ketchup
- 30 mL maple syrup (from Quebec of course!)
- 15 mL oyster sauce
- 30 mL light soy sauce, (yamasa if possible)
- 60 mL water
- toasted black and white sesame seeds
- green onions, bias sliced
- Combine soy sauce, shaoxing wine, sugar, sesame oil, salt and pepper; marinate chicken for an hour.
- Mix flour and cornstarch together; stir into the chicken.
- Fry chicken until golden brown, drain in paper towel; remove oil from pan.
- Combine sweet chili sauce, ketchup, maple syrup, oyster sauce, soy sauce and water; pour into the pan.
- Bring to a boil and simmer until the sauce thickens a bit.
- Add chicken and stir it into the sauce.
- Garnish with toasted sesame seeds and sliced green onions.
- Serve with warm rice.
There you have it folks. Let me know how it goes with this dish. Anything you would do differently?
