Sesame Chicken
Although the sauce wasn't exactly what I had hoped for, the sesame chicken I just made was rather tasty. I baked it, and so I was happy that the chicken was finished cooking before the sauce had time to evaporate. Also, I was thrilled that my rice came out relatively sticky. That was a complete fluke, as I just threw the rice and water into the saucepan, put a skillet on top (to cover it, as I didn't have a lid), and cooked it for the length of time the internet recommended.
Now if only I could get the sauce just right (there's a great Pan-Asian restaurant nearby that makes it perfectly) and cut up the chicken so it looks less like cubes of chicken and more like little pieces of cat. You know how Chinese food chicken looks, right?
- Induced Homomorphism
posted by Induced Homomorphism @ 4:03 PM
5 Comments:
At 11:03 AM,
Nance said…
So, it wasn't batter-fried, like most sesame chicken?
At 1:13 PM,
Induced Homomorphism said…
Nope. Baked in a sauce. A sauce that tasted remarkably like regular sesame chicken sauce.
I wanted to bake it to make it healthier, but realizing that there was still a lot of oil in the sauce, I doubt I accomplished that. At the same time, I do find baking things easier than frying them, so at least my baking wasn't in vain.
At 6:46 AM,
jenomena said…
Sounds yummy. I prefer things that are baked, and not fried, especially when I'm making them at home--I hate the lingering smell of oil that hangs in the air, even when you only use a little oil.
At 3:58 PM,
Nina said…
just imagine if you would have fried it, everything is better fried :)
At 9:05 AM,
Induced Homomorphism said…
Ugh, no, nothing is better fried. If your food is cooked correctly, it's always better cooked some other way.
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