This recipe for sesame garlic chicken which is cooked in the oven got me thinking about what other Asian flavoured recipes I could cook this way. It creates such lovely moist chicken which can be quite tricky to do with other cooking methods such as stir-fries. One of my favourite recipes is this one for lemongrass chicken. But it is very easy to overcook the chicken so that it is a bit dry. A prime candidate for a bit of re-engineering.
This new version doesn’t have the same caramelisation as the first recipe lemongrass chicken recipe and takes a bit longer to cook but in terms of flavor it is as good if not better and chicken comes out beautifully. But it’s deliciousness is not what I love the most about this recipe. What I love most is the aroma of the lemongrass wafting around my kitchen as I chop it up. Lemongrass would have to be one of my favourite smells. It seems to combine that lovely lemony citrus scent with a hint of fresh mown grass. What are your favourite cooking flavours?
I also love the flavours that are combined in this recipe. The chilli and sugar have the sweetness to complement the citrusy flavours of the lemongrass and as with the sesame garlic chicken, the chicken itself comes out beautifully, not a hint of dryness in sight.
It is also a great meal to cook after work. There is a bit of preparation but not too much and the time the chicken is cooking in the oven gives you time to pour that glass of wine and relax for a few minutes. Or in my case, comply with the dogs’ demands for ear scratches and ball throwing.
- 130g of chicken breast, boneless and skinless cut in to cubes of about 1 inch
- 1 tbs of flour
- pinch of salt and pepper
- 1 tsp olive oil
- 1 tsp sesame oil
- 3/4 of a long red chilli, sliced on the diagonal
- 1 stem of lemongrass (white part only), chopped finely. This is equivalent to about 2 tbs of lemongrass
- 1 tsp of minced garlic or one clove of garlic, chopped finely
- 1 tsp of raw sugar
- 1 tsp of dry sherry
- 1 tsp soy sauce
- 30ml of chicken stock (2 tbs)
- Preheat the oven to 200 C (about 400 F)
- Mix the flour and salt and pepper in a small bowl
- Toss the chicken in the flour and salt and pepper mix, making sure that the chicken is evenly coated.
- On a medium-high stove, heat the olive oil and sesame oil in an oven proof fry pan.
- Once the oils are hot add the chilli and lemongrass. The oil should sizzle when you add the ingredients.
- Stirfry the chilli and lemongrass for about 2 minutes until they both start to soften.
- Add the chicken to the fry pan and cook for about 4-6 minutes, turning the chicken during the process until it is lightly golden on all sides.
- Whilst the chicken is cooking, mix the garlic, sugar, sherry, soy sauce and chicken stock in a small bowl to make a sauce mix.
- Once chicken has changed colour, pour the sauce mix over the chicken and stir well.
- Pop the fry pan in to the oven and cook for about 15 minutes, until chicken is cooked through. If you want to make a larger batch, then the chicken may take longer.
- Give one final stir and serve over rice.
Make sure your fry pan is not too big. I use one that is about 18cm (7 inches). If the pan is too big then the sauce will be too dispersed and burn or evaporate.