Gluten Free Sesame Chicken
A much loved family recipe! When I was diagnosed with Celiac disease the one thing I missed the most besides pizza was Chinese food. I adapted my long time recipes like this sesame chicken one because gluten free does have to be flavorless!
- 6-10 Chicken Thighs Cubed
- 3 tbsp Tamari Full Flavor
- 2 tsp sesame oil Toasted
- 2 tbsp Madeira 10-15 years
- 1/2 tsp Ginger Fresh Grated
- 4+/- tbsp Corn or Potato Starch
- 4 tbsp Sesame Seeds Raw or Toasted
- 1-2 inches Peanut Oil Pan or Deep Frying
- 1 tbsp Peanut Oil
- 1 tbsp Sesame Oil
- 1/8 tsp Crushed Red Pepper
- 1 med Minced Onions
- 1/2 tsp Grated Ginger Fresh
- 1/2 tsp Minced Garlic 2 cloves
- 1/2 +/- cup Brown Sugar
- 1 tsp Honey
- 1 cup Chicken Broth
- 1/4 +/- cup Tamari
- 1 tbsp Corn or Potato Starch
- 1 tbsp Water
- 2 Green Spring Onions Sliced
- 3 cups Jasmine Rice Cooked
- Marinate chicken in the Tamari, Madeira, ginger and cornstarch to make a thick sauce for 1 Hr.
- Combine slurry ingredients and set aside.
- Heat peanut and sesame oils on medium heat .
- Cook onions garlic, ginger and crushed chili in oils until fragrant and onions are translucent around 7-10mins ( do not burn).
- Add chicken broth and part of the Tamari, bring to a boil. Simmer 5-10 mins stirring often. Taste and add more Tamari if need.
- Stir slurry then slowly pour into sauce mixture. When it thickens enough to coat the spoon it is ready. Set sauce aside to let flavors mix while you fry the chicken.
- Deep fry chicken pieces in peanut oil at 375 until lightly browned.
- About 7-9 min cook time per batch. You can try substituting beef for the chicken.
- Now is a good time to cook the Jasmin rice. Be sure to wash the rice. 1 cup rice to 1 cup of water.
- Add sesame seeds, green onions and fried chicken to the sauce. Stir and serve with Jasmine rice.
Some of the ingredients like the Tamari sauce and brown sugar are subjective because they create the savory sweet flavor of the sauce so it really depends on your personally preference and the type of Tamari you use. I suggest using a full bold flavor one. It can be made without the Madeira but I think it really does make the flavor excellent. As always choose a wine you can drink with dinner. My preference is a 15-20 year aged Madeira.