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Sesame Chicken and Vegetable Bowls

Sesame Chicken and Vegetable Bowls

Super crispy deep-fried chicken breast chunks enveloped in a sweet caramel sauce. Served with rice, edamame, crisp radishes and cucumbers and stir-fried carrots.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • deep frying thermometer

Ingredients
  

For the Rice:

  • 1 cup long grain white rice
  • 1½ cups water
  • ½ tsp. kosher salt

For the Crispy Sesame Chicken:

  • 1 lb. boneless, skinless chicken breast, cut in half inch pieces
  • 3 cups vegetable oil
  • 1 egg
  • 1 tsp. each sugar and kosher salt
  • ⅛ tsp. black pepper
  • 1 cup cornstarch
  • 1 tbsp. sesame seeds

For the Caramel Sauce:

  • 3 tbsp. vegetable oil
  • 3 dried chilis or ¼ tsp. crushed red pepper flakes
  • 1 tsp. minced garlic
  • ½ cup granulated sugar
  • ¼ tsp. ground ginger
  • ¼ cup chicken stock
  • 1 tbsp. rice vinegar
  • ¼ cup low salt soy sauce
  • 1 tbsp. sesame oil
  • 2 tsp. cornstarch mixed with 4 tsp. water

Garnishes:

  • 1 tbsp. sesame seeds
  • ¼ cup sliced scallions

For the Vegetables:

  • 1 tsp. olive oil
  • 2 cups thinly sliced carrots
  • 1 tsp. each soy sauce and sugar
  • 1 cup thinly sliced radishes
  • 1 cup cucumbers, sliced
  • ¼ tsp. kosher salt
  • 1 tbsp. rice wine vinegar
  • 1 tsp. sugar

For the Edamame:

  • 2 cups frozen edamame

Instructions
 

  • Begin by making the rice: In a three quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
  • While the rice cooks, make the Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, chicken stock, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
  • Also make the edamame: Cook them according to the package directions. Cover to keep them warm.
  • Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
  • Also, prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice wine vinegar and one teaspoon of sugar to each vegetable.
  • Also, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
  • In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
  • When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
  • Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and sprinkle with the sesame seeds.
  • To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the edamame, cucumbers, carrots, and radishes. Sprinkle the bowls with the sesame seeds and scallions.
Keyword Chicken
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