Satisfying a Craving

My family has a favorite Chinese take out restaurant. We’re picky and we don’t just want ANY Chinese restaurant, we want THAT one. Of course THAT one is about 20 minutes away, and doesn’t deliver to us. In normal times, we’re willing to drive to the restaurant and pick up dinner. We always eat a dumpling on the way home. It’s tradition. But right now it’s complicated, and it’s far. We tried ordering in from a closer place that delivers. It wasn’t bad, we ate it, it somewhat satisfied the craving.

That craving came back yesterday in full force, but no one wanted to drive the distance. So I thought I’d give some sticky sweet sesame chicken a try. And it WORKED! Boy was this good. My daughter wasn’t sure she wanted the chicken already coated with the sauce…(kids!) but once she tasted it, she couldn’t get enough! I didn’t have broccoli (which is what I’d usually make with this) but I had some frozen green beans. I heated the wok to screaming high, threw in some veggie oil, and a little minced garlic and then the green beans directly from the freezer and sprinkled with a little soy sauce as I was sautéing them. Hey, it worked!

I know this post is short, but I’m in the process of writing about the art of co parenting during this time of pandemic. It’s a touchy, uncomfortable topic, and it’s taking me a while to get it right.  It’s hard enough keeping your household safe and comfortable (emotionally and physically) isn’t it? It feels like my household is actually four households. That’s A LOT to keep track of. So my thoughts are coming, but meanwhile, here’s a recipe that’s surprisingly easy and so satisfying.

Crispy Sesame Chicken: adapted from Tyler Florence

For Chicken Marinade:

3 boneless skinless chicken breasts, diced into ½ inch pieces

4 TBLS AP flour

4 TBLS cornstarch

6 TBLS soy sauce

1 tsp. baking powder

½ tsp. salt

½ tsp. pepper

2 tsp. sesame oil

1 tsp. sriacha

4 TBLS water

For Sauce:

¼ C honey

½ C ketchup

¼ C brown sugar

1 tsp. sriacha

1/3 C soy sauce

2 TBLS rice vinegar

1.5 TBLS sesame oil

Combine all ingredients except the sauce. Cut chicken into 1 in. bite size pieces and chill for at least one 1 hour. Then heat oil in a deep fryer or heavy bottomed pot to 350 degrees. I use peanut oil because I like the clean taste, but canola or vegetable oil works well. Don’t use olive oil as it has a very low smoking point and will burn easily. Fry the chicken pieces in batches until they reach 165 degrees internally and are golden brown. Drain on a rack. A paper towel will make them soggy.

Meanwhile, combine the ingredients for the sauce and heat in a wok or saute pan over medium high heat. Once the sauce is bubbly, add in the chicken and toss to coat! Serve with any vegetable of your choice and rice!