Butter Sauce Sesame Chicken Recipe

Ingredients

• Chicken fillet, cut into thin strips - 500 grams
• White sesame seeds - 1 tbsp
• Green onion, finely sliced ​​- 1 stick
• Oil, for frying - to taste
• Chicken Marinade:
• Garlic, finely chopped - 2 cloves
• Salt - 1/2 tsp
• Pepper - 1/2 tsp
• Lime juice - 1 tsp
• Liquid milk - 50 ml
• Dry coating mix - 1 tsp
• Dry Coating:
• Wheat flour - 150 grams
• Cornstarch - 2 tbsp
• Salt - 1/4 tsp
• Pepper - 1/4 tsp
• Butter Sauce:
• Garlic, chopped - 3 cloves
• Onion, sliced ​​lengthwise - 1 grain
• Oyster sauce - 1 tbsp
• Soy sauce - 2 tbsp
• English soy sauce - 1 tbsp
• Sesame oil - 1 tbsp
• Broth powder - 1/4 tsp
• Black pepper powder - 1/4 tsp
• Water - 50 ml
• Cornstarch, dissolved with 1 tbsp water - 1 tsp
• Margarine, for sauteing - 3 tbsp
• See Mother's Recipe Version

Plans

• In a bowl, mix the chicken fillet with all the marinade ingredients until smooth. Let stand for 20-30 minutes at room temperature. Set aside.
• In a bowl, mix dry coating ingredients until smooth. Set aside.
• Heat plenty of oil over medium heat. One by one, take the marinated chicken and then roll it on the coating while pressing until the flour sticks. Fry chicken in hot oil until brown. Lift and drain. Set aside.
• Heat margarine. Saute garlic and onions until fragrant.
• Pour in the oyster sauce, soy sauce, English soy sauce and sesame oil. Mix well.
• Pouring water. Season with ground broth and black pepper. Stir and cook until boiling.
• Pour in the cornstarch solution. Stir quickly. Cook until thickened and bubbling. Turn off the fire.
• Put the chicken in the sauce. Stir well until the chicken is covered with the sauce. Lift.
• Arrange the chicken on a serving plate. Sprinkle with sesame seeds and scallions.
• Ready to be served.
• 1. When soaking with spices (marinating), do not put the chicken in the refrigerator so that when it is fried the inside of the chicken remains moist even though the outside is crispy.

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