We really like tasty, special foods, including Chinese stuff. In the old days, when we could eat gluten-containing foods, I used to make a lot of sesame chicken. Sometimes on Sunday afternoon I would just start cooking it and of course there was not a piece left. It’s also true that while all four of our children were living at home with us, there was no chance of any food being left over. 😁
We had to use starches during a 2020 food challenge. That’s when I remembered that I hadn’t yet made my sesame chicken recipe gluten-free. So the time came, this recipe was born, gluten free. The boys tasted the result, and said … hmmm yummy… 💖 pure orgy of taste.😊 😅
One very important thing to say, I had no idea how the original was made. I was just looking for the flavors we used to get at our favorite Chinese restaurant. 🙈
Ingredients for 3 portions
3 chicken breasts
2 tablespoons gluten free flour for the meat
12 tablespoons gluten free flour
7,5 tablespoons corn starch
7 grams baking powder
a little lactose free milk to taste
For the coating:
6 heaped tablespoons brown sugar
2 tablespoons sambal
2 tablespoons of paprika cream
2 tablespoons rice vinegar
2 tablespoons sesame seed oil
2 tablespoons water
gluten free sesame seeds to taste
It takes longer to describe the ingredients than to prepare the dish. 😉 I cut the meat into larger cubes and mixed them with 2 tablespoons of flour. I mixed the rest of the ingredients into a batter, a bit thicker than if I made pancakes.
I prepared the coating (you can substitute the sambal with another paprika product, I had this one at home and it had a slightly spicy flavour which was great). I put everything except the sesame seeds in a saucepan. I let it simmer for a few minutes so the sugar melted, the flavors mixed nicely, and it started to thicken. Then I added the sesame seeds while stirring. I brought it back to a boil.
I heated the oil. I don’t usually set it to maximum, on my induction cooking plate it’s on setting 7 (of 9). I rolled the floury meats in the batter. I didn’t let any of the batter drop from the piece, but put it quickly into the hot oil, so the batter remained thick. I turned it a few times while it was cooking. I put the coating back on the fire, and when the meat was ready, I put it in.
I rolled each side in the hot, thick mixture then I put it in a bowl. As the meat cooled, the the coating became firm like a crust. This happened because of the starch added to the flour. I served it with rice this time. 😋