Sesame Chicken
On December 07, 2011 in Meat and Seafood
Sesame Chicken
- 1 small onion, minced
- 2″ piece ginger, grated
- 4 cloves garlic, crushed
- 1 teaspoon sambal oelek
- 1/3 cup sugar
- 1/4 cup soy sauce
- 2 teaspoons white vinegar
- 1/4 teaspoon sesame oil
- 1 whole chicken, quartered, with skin on
- salt and pepper
- 1 tablespoon cornstarch plus 1 tablespoon cold water
- 1/4 cup sesame seeds, toasted
- 1/4 cup coriander, chopped
- Preheat oven to 350 degrees.
- Blend together the ginger, garlic, sambal, sugar, soy sauce, vinegar and sesame oil in a food processor or blender until smooth. Taste and add a bit more sugar, if you prefer a sweeter sauce, or a bit more vinegar, if you prefer a more acidic one.
- Season the chicken quarters with salt and pepper. Pour the prepared sauce into the bottom of an ovenproof dish, turn the chicken pieces in the sauce, then arrange the quarters on top.
- Cover the dish with foil and bake in the oven for half an hour, then remove the foil and bake until the chicken is cooked through and the skin is crispy, likely an additional 15-20 minutes, depending on the size of the bird. Transfer the cooked chicken to a plate and tent with foil to allow it to rest.
- Meanwhile, strain the sauce into a saucepan. Combine the cornstarch and cold water, then add it to the sauce. Bring to a boil over high heat and cook until thickened, stirring occasionally, then remove from the heat and add the sesame seeds. Adjust the seasoning as necessary, then serve poured over the chicken with cooked rice and chopped coriander.