Saturday night, my laziness / beat-uppedness (That’s a word now. I say so.) ended up setting in motion the events that would soon result in the development of the BEST sesame chicken I’ve ever had in my whole life.
Chores, taking a friend for her VERY first experience at SR Harris (a local fabric warehouse… overwhelming experience!), writing, and a costumed appearance at a local comic & games store made for a very long day. When I finally got to sit down at the end of it all, my body and brain made a pact: I would NOT be getting up again in the forseeable future.
That made MAKING supper an impossibility. We decided to order in… which comes with its own set of issues, but hey… I didn’t even have to sit up. What I REALLY wanted was sesame chicken, but that wasn’t an option. Even if I could find a place that does it gluten-free, we don’t have anywhere GOOD in delivery range.
So, I “negotiated” with myself. Would settle for pizza, under the understanding that I’d MAKE sesame chicken the following day.
Unfortunately, I managed to wreck myself and my (non gluten-free) husband for all other sesame chicken, in the process. There are NO words for how much better this was, than anything we’ve ever had.
|The sweetness and spice levels were perfect, the chicken was high quality and super juicy, and there wasn’t the “I think this may have been sitting for a few hours” texture.
SO good. If you’re a fan of sesame chicken, you need to make this ASAP. If you’re not GF yourself, you CAN substitute 1 1/2 cups of all purpose flour for the flours and corn starch in this recipe… but you’ll miss out on the flavour and texture.
As my husband posted on Facebook:
“This is amazing sesame chicken. Seriously, the best I’ve had. Absolutely delicious! Oh yeah, it’s gluten-free, but whatever. By that I mean that I have no real need to be gluten free, but this is amazing whether you are gluten-free or not!”
In particular – beyond the ridiculous sauce – he loved the crispiness of the batter, saying that it was crisp , but not crumbly, and stuck well to the chicken.
PS: While this recipe isn’t in my upcoming gluten-free cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking“, if you or anyone you love is interested in gluten-free recipes… you should probably buy the book! Pre-orders open up in early August, be sure to subscribe to our email list for a reminder when the date gets here! (Over on the right menu bar!)
Gluten Free Sesame Chicken
Makes 4-6 servings
Oil for deep frying – we used vegetable oil
3/4 cup garbanzo flour
1/2 cup corn starch
1/4 cup white rice flour
1/4 tsp baking powder
1 tsp salt
1 tsp sesame oil
1 cup water or chicken broth
1 cup chicken broth
1/2 cup packed brown sugar
2 Tbsp rice vinegar
2 Tbsp gluten-free soy sauce
1 Tbsp freshly grated ginger
2 cloves garlic
2 Tbsp corn starch
1 Tbsp sesame oil
1 tsp dried chilies / pepper flakes
4 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour
2 Tbsp Sesame seeds
Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.
In a large bowl, combine flours, baking powder, salt, and sesame oil. Add water, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.
In a medium saucepan, whisk all sauce ingredients together until smooth. Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.
Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer battered chicken pieces to the preheated oil, cooking in batches. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.
Once all chicken is fried, toss with sauce, sprinkle with sesame seeds, and serve immediately.
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.