This quarantine has me missing my favorite Chinese take-out dish of sesame chicken! This recipe I made using cauliflower, but can easily be done with the original sesame chicken version. Just dice up some boneless and skinless chicken. We got a head of cauliflower on our last stock up grocery trip 2 weeks ago, and totally forgot about it, but it looks just as good!
What you will need:
Cauliflower:
1 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup milk or almond milk
1 head cauliflower, cut into bite-size pieces
Nonstick cooking spray, for the baking sheet
Sesame Sauce:
1/3 cup low-sodium soy sauce, or coconut aminos
2 tbsp honey
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar or apple cider vinegar
1 tbsp cornstarch
1 tbsp sesame seeds, plus more for garnish
2 tsp grated fresh ginger, or 1 tsp ground ginger
1 tsp garlic powder
Directions:
For the cauliflower:
Place a baking sheet in the oven and preheat to 425°F. (If your cauliflower is large, preheat 2 baking sheets.)
Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth.
Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet with a slotted spoon, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
For the sesame sauce:
Put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger,, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes.
Remove the cauliflower from the oven and toss with half of the sesame sauce.
Return the cauliflower to the oven until dark and glossy, about 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds over the top and serve immediately.
Enjoy!
Cauliflower:
1 cup flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 cup milk or almond milk
1 head cauliflower, cut into bite-size pieces
Nonstick cooking spray, for the baking sheet
Sesame Sauce:
1/3 cup low-sodium soy sauce, or coconut aminos
2 tbsp honey
2 tbsp toasted sesame oil
2 tbsp rice wine vinegar or apple cider vinegar
1 tbsp cornstarch
1 tbsp sesame seeds, plus more for garnish
2 tsp grated fresh ginger, or 1 tsp ground ginger
1 tsp garlic powder
Directions:
For the cauliflower:
Place a baking sheet in the oven and preheat to 425°F. (If your cauliflower is large, preheat 2 baking sheets.)
Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth.
For the sesame sauce:
Put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger,, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes.
Enjoy!
