John Myers
Sesame Chicken – Crunchy & Juicy
The perfect sesame chicken – crunchy & juicy recipe with a picture and simple step-by-step instructions.
Sesame Chicken:
- 800 g Boneless chicken legs
- 2 tbsp 7 Gewürzmischung
- 2 tbsp Tellicherry pepper
- 2 tbsp Sea salt from the mill
- 2 tbsp Rapeseed oil
- 2 tbsp Sesame oil
- 1 tbsp Sesame
- 2 tbsp Sweet chili sauce
Rice noodles & vegetables:
- 2 Carrots
- 1 Spring onions fresh
- 100 g Sugar snap
- 1 size Shallot
- 2 tbsp Sesame oil
- 150 g Rice noodles
Seasoning sauce:
- 2 tbsp Fish sauce
- 1 tbsp Rice vinegar
- 2 tbsp Soy sauce dark
- 2 tbsp Sweet chili sauce
- 1 tbsp Sugar
- 2 Garlic cloves pressed
- 2 cm Chopped ginger
- 1 tsp Sambal Oelek
- 1 tsp Salt and pepper
Extra:
- Sweet chili sauce
- Halve the chicken and season with 7 spice powder and salt and pepper. Let it steep for at least 30 minutes.
- Peel the carrots during dinner and continue peeling with the peeler until the carrots are used up. Clean the spring onion and cut into strips, wash. Clean and wash the sugar snap peas and blanch them in salted water for 3 minutes. Cut again. Peel the shallot and cut into wedges.
- Bring the salted water to the boil and cook the pasta in it for 5 minutes, strain and rinse off with cold water.
Preheat the oven to 80 degrees!
- Heat the rapeseed oil and sesame oil in a pan and fry the chicken for 10 minutes until crispy. Then add the sesame seeds and roast them briefly, then add the chili sauce and glaze the chicken with it. Keep warm in the oven!
- Now heat the rapeseed oil and sesame oil in the wok and roast the shallots, then add the carrots and spring onions, fry briefly and add the snow peas. Mix the above sauce ingredients and deglaze the vegetables with them. Then fold in rice noodles and continue to fry briefly!
- Now place the chicken on plates, add the noodles and vegetables and serve! 🙂 Possibly serve with chili sauce! Who likes!
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