Chicken with sesame

Bee Yinn Low’s selected sesame chicken coats crisp fried chicken-breast strips in a sweet and savoury sauce. She places this preparation among dishes found in Chinese restaurants and takeouts in the United States.

The chicken is coated in an own thick batter of flour, cornstarch, baking powder, egg white, cold water, oil and salt. The smooth batter surrounds the strips before frying, with a little further water used only if needed to loosen it.

The chicken fries in a separate deep oil bath until golden brown, then drains on paper. That frying oil is discarded before a fresh two-tablespoon oil portion starts the garlic and finishing sauce.

Soy sauce, selected Chinese rice vinegar, sugar, cornstarch and water make the sauce. Once it thickens, the fried chicken is tossed through it until evenly coated, keeping the selected dish lightly sauced.

White sesame seeds finish the plated chicken, which is served immediately with separately prepared steamed rice. The recipe also offers noodles as an accompaniment, while its crisp coating and sweet-savoury sauce remain the centre of the preparation.