Sesame chicken is one of our favorite chinese take out dinners.
If you thought you couldn’t make it at home think again.
It may take a little time but the advantages are undeniable.
1. It’s cheaper.
2. You made it so you know exactly what is in the recipe.
3. You can adjust the seasonings according to your taste.
- 3 whole boneless chicken breasts
- peanut oil (3 1/2-4 cups)
Mix marinade ingredients together and toss chicken pieces to coat
Let marinate for 20 minutes.
Deep fry the chicken until golden brown.
I used dark meat legs and wings for my recipe.
Mix sauce ingredients together in a small pot and bring to a boil stirring continuously.
Turn heat to low and keep sauce warm until you are ready for use.
The sauce is excellent! I strongly advice you to double the recipe for the sauce. It is great on the chicken and can be used later for dipping vegies and meat.
Toast the sesame seeds in a dry frying pan until golden.
Put the chicken on a serving dish.
Spoon the sauce over the chicken.
Sprinkle the sesame seeds on top.
Serve sesame chicken with white or fried rice.
Enjoy this at home “take out” meal experience.
For what we would have paid for 2 people to eat out I served a lot of food to 8 people.
It took less than an hour to prepare and serve.
This is gmom and Hoo (enjoying his Library time).
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Vegies for chicken soup
Chicken bones,beef marrow bones
purple topped turnips peeled and cut
peel and cut onion
wsh and cut up zuchini
Tie dill stems together so they can be removed easily later
put soup up to boil then cover and turn to low,let simmer for 3 hours.
It took my mother in law a long time to teach me how to make a great chicken soup.
Nothing I made ever tasted near as good as hers.
But I got pretty good.
Now my young marrieds are making my chicken soup just like I was making hers.
Here is the recipe.
For a large pot.
You will need the following:
Chicken bones or parts
1-3 beef marrow bones (ask your butcher for them)
3 stalks celery
1 large zuchini
1 purple topped turnip
! small bunch dill (stems tied together with a piece of string)
Rinse the chicken and bones and put in your pot.
Peel the carrots and cut into chunks.
Wash the zuchini and cut that up.
Peel the parsnip and turnip and cut into large chunks.
Peel the onion and cut into quarters.
Rinse the celery stalks and cut into chunks.
Wash the leek and cut into chunks (discard the leathery green ends).
Rinse the dill and tie the stems together with sewing thread.
Put all cut vegetables into the pot with the chicken and bones.
Add 3 tablespoons of kosher salt.
Add in cold water until water reaches to 1-2 inches below lip of pot.
Put pot on stove and bring to a boil.
Immediately turn the heat down to a low simmer.
Let soup simmer for 3 hours.
Vegetables can be served with soup or on the side at the meal.
Discard the dill.
Unless you are old school European you will probably discard the beef marrow bones. Otherwise you know what to do.
The marrow is much sought after and is eaten spread on bread with a sprinking of salt.
Chicken soup is known to boost the immune system and help move colds along.
So however you enjoy it.
Love and peace out for this Sunday.
Gmom and Cujo
This one’s for all you hot momma’s.
You know it!!!
Hot wings Hooter’s style.
Oil for frying
1/2 cup butter
1/2 cup hot sauce
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cups flour
20 chicken wings
Combine butter,hot sauce,garlic and pepper in a saucepan and heat through.
Put aside for later.
Mix dry ingredients and toss with wings. Put in fridge for 1 hour. This is an important step and you will only know the difference if you make fried chicken skipping this step. It makes the crispy skin and batter stick.
Fry wings for 10-15 minutes or until golden.
Turn into a paper towel lined bowl to drain excess oil.
When ready to serve pour the hot sauce over the wings and toss.
Serve with celery sticks and blue cheese or sour cream dip if you like.
Alternate to frying:
You can take your wings and season them with Lawry’s or Spike.
Put them in a very hot oven 500-550 F.
Let them cook until crisp, about 30-40 minutes.
Then toss with the hot sauce.
This is the way I make them and they are delicious.
Happy 4th. kids.
gmom loves you and Maybe says hi!