Oh Barry! Do you know what you have done? Created a monster!
A monster for Double Crunch Chicken. I believe you will recall that I made this recipe before, and loved it. There is something about the spice mixture in this recipe that sends me over the moon. Well the genius that came up with that recipe recently posted a similar recipe with an orange sauce instead (found here).
This got me thinking, what about other sauces? I have been thinking of trying to make a sesame chicken, because Chuck seems to love it so much from the Chinese food place down the road. That’s when I came up with this recipe; Double Crunch Sesame Chicken.
Can we talk about deliciousness? One of the things I love about this is the way the crust keeps the chicken moist, while also providing a strong base of flavor. I made the Double Crunch Chicken as per the directions, with one alteration, I swapped sage for garlic. As many of you know garlic is one of my favorite things in life. Then I made the sauce separately and served the chicken swimming in a pool of it, with a side of broccoli, also learning to tread sauce.
Could I have been happier? I don’t think so! I want to say I am a genius, but honestly I have to say it was all Barry. Thanks you!
I have to warn you, while I was making this I came up with another idea; Double Crunch Fried Shrimp anyone? Recipe for that coming soon.
Sesame Chicken Sauce
½ cup chicken broth
¼ – 1/8 cup vinegar
1 tbsp corn starch
½ cup honey
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic crushed
1 tbsp sesame seeds, garnish
Whisk together all ingredients (except sesame seeds) and bring to a boil. Boil until sauce thickens and turns clear, roughly 2 minutes. Reduce heat to low and serve warm.
