Sesame and Ginger Chicken

 

Ingredient List
1 package of 6-8 Chicken Thighs
2-3 tablespoons Grapeseed Oil
Potato Flour
1 tablespoons of Roasted Sesame Seeds
1-2 Scallions chopped
Marinade:
¼ cup of Brown Sugar
1 tablespoon of Garlic Powder
1-2 teaspoons of Ginger Powder
Salt
1 tablespoon of Roasted Sesame Seeds
¼ – ½ cup of Soy Sauce (or Tamari)

Sesame and Ginger Chicken 3

This chicken dish has been made for my family and friends and it has never disappointed.  I tell people that if I were to own a restaurant (which I don’t have any aspirations to) this would be called HOUSE FAVORITE.  My husband, son, and dog eat this up every time.  I like how this chicken dish is good by itself, but it can be paired with rice, placed on top of salads, or even brought to potlucks and make the star of the party – ha!  It is not complicated to make even though there is a wide variety of ingredients, but, really, the hardest part about this dish is waiting for the marinade to set in. I have only made this dish using a wok, but I can imagine the roasted chicken flavor and marinade would be even more intense and pleasing if grilled.

 

To prepare the marinated chicken:

  • Rinse CHICKEN THIGHS under water to get rid of the excess liquid from them sitting in packaged material
    • Take a paper towel and gently pat them dry and then set aside
  • Grab a mixing bowl and add SOY SAUCE, BROWN SUGAR, GARLIC POWDER, ROASTED SESAME SEEDS, and GINGER POWDER
    • Mix all of the ingredients together and then taste test to see if SALT is needed
  • Then add in the CHICKEN THIGHS and use your hands (or kitchen utensil) to cover the marinade all over the chicken
    • Cover with foil or saran wrap and leave in the fridge for a minimum of 20 minutes.
    • However, letting the chicken marinate for longer helps seal in the flavors more.
    • Keep in the fridge for no longer than 24 hours, though.

To cook the chicken:

  • Take the chicken out of the marinade and onto a flat surface.
    • Sprinkle POTATO FLOUR on both sides of the chicken thighs (I usually just take a small handful of potato flour and use that amount to sprinkle over all of the pieces of chicken. Then I flip the chicken thighs over and do the same thing on the other side)
    • When cooked the potato flour will create a nice crust
    • However, do not cover all of the chicken with potato flour like you would with a fried chicken recipe.
    • The goal is to create a light crust in bits and pieces of the chicken thighs; not cover them all up with a crispy batter.
  • Take a wok (or frying pan), add GRAPESEED OIL, and then turn the heat on high
    • Grapeseed oil gets hot quickly so be sure to watch it and stay in the kitchen
    • Once the oil is hot lower the heat to medium high
  • Take the marinated chicken and gently place them into the wok
    • There should be a sizzle/crackle sound when the chicken makes contact with the oil
  • Let them cook for about 3-4 minutes and then gently flip over to cook for another 3-4 minutes
    • If you feel the wok is getting too hot lower the heat to medium
  • Then take a piece off of one the chickens and look to see if it has cooked all the way through
    • If it looks too raw in the middle flip the chicken thighs over again and let them cook until they’re done
  • Once done, take the chicken thighs out of the pan and onto a serving plate.
    • Sprinkle chopped SCALLIONS and ROASTED SESAME SEEDS on top.

Enjoy!!

 

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