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Forum
-> Recipe Collection
-> Chicken/ Turkey
BennysMommy
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Thu, Jul 28 2011, 10:33 am
Is there anyway to make this and keep it nice and crunchy for shabbos or would it just get soggy?
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curlytop
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Thu, Jul 28 2011, 10:37 am
I make something like this all the time. Just keep the sauce separate until you are ready to serve so it wont get soggy.
Its from the green cookbook, no?
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BennysMommy
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Thu, Jul 28 2011, 11:39 am
curlytop wrote: | I make something like this all the time. Just keep the sauce separate until you are ready to serve so it wont get soggy.
Its from the green cookbook, no? |
How do I keep the chicken warm without it getting soggy? I usually keep my chicken on the blech...
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wereafamily
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Tue, Jan 14 2014, 10:30 pm
Made it today - It was heavenly!!
I don't think I will ever able to go back to baked sesame chicken.
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wazup
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Tue, May 20 2014, 4:09 pm
OldYoung wrote: | I don't know if this counts, but here's the recipe for sesame chicken that I use and the batter is pretty crunchy...
sesame chicken
2 lb chicken cutlets cubed
batter:
2 t oil
1 t paprika
1 t salt
2 eggs
1/2 c water
1 c flour
1/2 t baking powder
sauce
1 1/2 c duck sauce
3/4 T soy sauce
3 T honey
2 T corn starch
1/2 c water
topping 1/2 c sesame seeds
batter:
combine oil, spices, eggs and water. combine flour & baking powder and slowly mix in with the rest of the ingredients until smooth and thick. dip chicken into batter and coat thoroughly. deep fry, place onto paper towel to absorb oil so the chicken stays crispy.
sauce:
combine duck sauce, soy sauce and honey and bring to a boil. dissolve corn starch in water and pour into mixture, stir, simmer until gravy-like.
pour sauce over nuggets and top with sesame seeds. |
DOES IT NEED TO BE DEEP FRIED? OR JUST FRIED?
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mha3484
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Tue, May 20 2014, 4:45 pm
I shallow fried it in a wok. It still had a fair amount of oil though.
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wazup
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Tue, May 20 2014, 4:50 pm
whats a wok? can I just do it in a pan?
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Momrus
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Thu, May 22 2014, 2:27 pm
What if I wanted to cook it in the oven? Any suggestions on time and temperature?
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wazup
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Tue, May 27 2014, 1:13 pm
for some reason the sauce was very piecey when I made it! neone know why?
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