Crock Pot Orange Sesame Chicken With Toasted Almonds
Total Time: 5 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 5 hrs
Ingredients
- Servings: 6
- 3 lbs chicken parts (can be thighs, legs, anything you prefer, bone-in and skin-on)
- 1/4 cup flour
- 3 tablespoons sesame seeds
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup peanut oil or 1/4 cup vegetable oil
- 1 small onion, chopped
- 1/2 cup dry wine or 1/2 cup water or 1/2 cup chicken broth
- 1 teaspoon chicken bouillon granule (optional with water and wine, not needed if using broth)
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup orange juice
- 1/4-1/2 cup granulated sugar
- 1 teaspoon hot chinese chili paste (the kind with no oil) or 1 teaspoon red pepper flakes, to taste
- 2 teaspoons ground ginger
- 2 teaspoons soy sauce
- 1 orange, peeled, seeded and chopped
- 1/2 cup toasted sliced almonds or 1/2 cup slivered almonds
- 1 cup low-fat sour cream
Recipe
- 1 rinse chicken and pat dry.
- 2 mix sesame seeds, salt, flour, and pepper together in a bowl.
- 3 coat the chicken with the flour mixture and fry in the oil in a large skillet, preheated over medium-high heat.
- 4 fry to a nice, medium brown color on both sides.
- 5 depending on how much chicken you have, you may need to do more than one batch.
- 6 don't overcrowd the chicken!
- 7 remove the chicken from the skillet and place in a large crock pot.
- 8 in a small bowl, mix onion, wine (or water or broth), and bouillon granules (if using).
- 9 pour over the chicken.
- 10 cover and cook on low, 5-7 hours.
- 11 turn on high and remove chicken, keeping all the juices in the crock pot.
- 12 optional- at this point i like to heat the oven to 450 and 'crisp up' the chicken a bit on a cookie sheet, be extra careful not to burn it if you decide to do this!
- 13 whisk the cornstarch and water together and stir into the crock pot.
- 14 then add all of the sauce ingredients except sour cream and cook on high for 15 minutes.
- 15 whisk the sour cream into the sauce and serve over rice (i like basmati) with the chicken.
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