Category Archives: Poultry

Holiday Cranberry & Walnut Stuffed Turkey Roulades

Thanksgiving and Christmas are both within the next 60 days. This is a time when folks from all over America are getting their holiday recipes ready so they can impress friends and family with amazing holiday dishes. The single universal dish served in most American households during Thanksgiving is turkey cooked one way or another. There is nothing like a slice of juicy turkey breast to go with all of the yummy and festive side dishes. But the one problem cooks encounter with turkey, is that the breast meat can easily become dry if over-cooked, even by a little bit. The solution… Sous Vide! Read the rest of this entry

Foie Gras au Torchon

foie-18One could never accuse me of being fancy when it comes to food and cooking. But there was something about the idea of preparing one of the world’s luxury food items that sounded like a good challenge to try at home… Read the rest of this entry

Sriracha & Honey Glazed Duck

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There is nothing like a delicious roasted duck with a crispy skin and a tasty glaze. This recipe is right on time for the holiday season, enjoy! Read the rest of this entry

Silky Chicken In Red Coconut Curry

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A black-skinned chicken? Say it ain’t so. This was my first reaction while shopping at a new Asian market in my neighborhood. I have heard that chickens like this existed, but I have never actually come across one myself. There was no way I was going to leave the store with out one! Read the rest of this entry

Homemade Chicken Pot Pie Recipe

12360021_10205553325377309_920911959672135154_n Fall  is once again upon us in the Northeast, and it is now time for comforting stews and roast. I’m gonna start the season off with one of my favorite recipes when it gets a little chilly outside, Chicken Pot Pie! Read the rest of this entry

Turkey Meatball Sandwich w/Provolone Cheese

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Here is a very flavorful recipe with some Italian flair, Enjoy!

Read the rest of this entry

Caribbean-Style Chicken Curry

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What inspired me to cook this dish? Last year I had the opportunity to attend the Jamaican Jerk Festival in NYC. I was invited by my a good friend of mine Chef Eddie G of “Coast To Coast Cuisine’. He was doing food demonstrations throughout the day with fellow celebrity chef, Chef Irie of “Food on Fiyah!”. With about 40,000-50,000 people expected to attend including the mayor of NYC, how could I turn that down? Read the rest of this entry

Thai-Style Chicken & Kale w/Red Coconut Curry

798364_4268208468262_1331174216_oI really love the all of the different types of curries from all over the world, such as Indian, Jamaican, Middle eastern, and Asian. I especially love Thai cuisine so this easy to make recipe is my version of this Southeast Asian dish. Enjoy! Read the rest of this entry

Slow Cooked Chicken, Guinness Stout, And Leek Stew

Brrrr. The cool air has finally moved into NYC this weekend. The weather sucks but it’s perfect for cooking those one pot comfort foods. I have not used my crock pot in ages and almost forgot how great they are. The chicken was fall apart tender and the stew itself rocked! So many layers of flavor with the leeks and stout, and don’t worry about the alcohol in the stout, it will burn off during the cooking process. This recipe should warm you up, Enjoy!78326_3943576192658_503504131_o Read the rest of this entry

Chicken Gumbo

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A wonderful and authentic gumbo recipe ” Str8 Outta The Bayou”! Read the rest of this entry

Oriental-Style Sesame Chicken

Gourmet De-Constructed

1-oriental-style-sesame-chickenIngredients:

3-4 boneless chicken breasts

For the sauce:

3 Tbs toasted sesame oil
1 tsp ginger, minced
1 clove garlic, minced
2 tsp chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tbs sherry vinegar
1/2 cup sugar
2 Tbs soy sauce
Peanut oil, for deep-frying
Salt
1-2 Tbs toasted sesame seeds, for garnish
2 Tbs chopped scallions, for garnish

For the marinade/batter:

4 Tbs cornstarch
6 Tbs low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
4 Tbs all-purpose flour
4 Tbs water
1 tsp baking powder

Directions

Wash the chicken under cold running water, and pat dry with paper towels. Cut the chicken into 1-inch cubes/strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan, add the sesame oil and set over…

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Citrus & Rosemary Cornish Hen

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Ingredients

two cornish hens 1 1/2 lbs each
2 medium carrots sliced
8-10 small new potatoes Whole (or buttercream potatoes which are used here)
1 lemon quartered Read the rest of this entry

Sweet & Spicy Walnut/Chili Chicken

Sweet & Spicy Walnut/Chili Chicken

Sweet & Spicy Walnut/Chili Chicken

Ingredients:

2 lbs boneless chicken breast cut into 2-3 inch strips
1 cup cornstarch
1 cup vegetable oil Read the rest of this entry

Slow Cooked Goose With Cranberry Beans

With the Fall season upon us and school about to start, It is about time to shift gears in the kitchen. This is the time of year when we begin baking and preparing stews more often. The comforting aromas of roasting poultry, pot roast, stews, pies & cakes fill most households. My kitchen will be no different, that is why I am kicking off this Fall with an easy to make stew prepared in a slow cooker. I was out shopping this past weekend and decided to pick up a  slow-cooker to make chili dishes during the upcoming football season. When I returned home with it, I decided “why not use it tomorrow?”. I had Half of a young goose in the freezer that I have been dying to cook for a couple of weeks, so that would be my protein.

Fresh beginnings

I also had some fresh cranberry beans still in the pods handy. Now cranberry beans have no relation to cranberry the fruit. Upon doing a little research, I learned that cranberry beans originated in Columbia as cargamanto beans. The variety I am using with the crimson stripes are a relatively new cranberry bean. I found these beans similar to pinto beans but milder in taste. Another thing I noticed was that it did not take long during the cooking process for that beautiful crimson stripe to disappear, oh well.

Slow Cooked Goose & Cranberry Beans

My only experience with cooking goose was a couple of years ago when I roasted one for Christmas dinner. The meat is red and similar to duck, and it also has that thick layer of fat like its cousin. So you really want to trim it good before sticking it in your slow-cooker. I decided to cut the meat from the bone(with a very sharp knife), and cube it like beef stew. I also decided to use some French spices and garden fresh herbs for this stew. The good thing about this recipe is that you can just throw everything into your slow cooker walk away for 6-8 hours, and come back to a delicious comforting meal. The end result= Goose that melted in my mouth and beans cooked to perfection. Bon Appetit!

Slow Cooked Goose & Cranberry Beans

Ingredients:

1 1/2 – 2 pounds of goose breast cubed

1 cup of fresh cranberry beans

2 medium potatoes quartered

1 medium onion thinly sliced

2 medium carrots chopped

2 Tbsp butter

2 cloves garlic chopped

2 tsp of Herbes de Provence spice

2 cups chicken stock

1 cup red wine

1 sprig fresh thyme

1 sprig of fresh savory herb

salt & pepper to taste

Directions:

First, season the goose meat with the Herbes de Provence spices and a little salt and pepper. In a large saucepan melt the butter under medium-high heat and saute the garlic and onions until translucent. Add the goose meat and brown on all sides then remove from heat. Add the potatoes, carrots, and the contents of the goose pan into the slow cooker. Pour the red wine and chicken stock into the slow cooker(be sure to submerge the meat and vegetables) and set the timer for 7 hours and the crock pot to high setting. After 3 hours add your cranberry beans.When there are 2 hours left add your fresh herbs. When finished, add to bowl and serve with rice or crusty bread.  **When using a slow cooker, I recommend that you not add fresh herbs until there is only 1 1/2 – 2 hours cooking time remaining. This is because fresh herbs can lose flavor if they cook to long. Enjoy!

Rum and Lime Grilled Chicken With Spicy Salsa

You will need:

6 skinless, boneless chicken breasts, thinly butterflied

2/3 cup light rum

1/2 medium onion, peeled and minced

Juice of 1 lime

1/2 tsp salt or to taste

1/2 tsp pepper

1/2 tsp paprika (for color)

2 tbs vegetable oil, divided

Lime wedges, for garnish (optional)

Spicy salsa:

1 red onion, finely chopped

2 tomatoes, seeded and diced

1 cucumber, diced

1/4 cup yellow bell pepper, diced

1 red chile pepper, diced

1/4 tsp cayenne pepper (if you dare!)

4 tbsp chopped cilantro leaves

juice of 1 lime

Directions:  Mix onion, tomato, cucumber, cilantro, lime juice, and the diced peppers in a large bowl and refrigerate salsa until ready to use.

Rinse chicken breasts under cold water and pat dry with paper towels.

Prepare marinade. Place chicken breasts in a 1-gallon, resealable plastic bag. In a small bowl, stir together rum, onion, lime juice, salt, pepper, and 1 tbs vegetable oil. Pour marinade over chicken, push out air, seal the bag, and refrigerate for at least 4 hours.
Remove chicken from marinade and discard marinade. Use the remaining oil to glaze the grill and heat up the pan (I used cast iron) to medium-high. Carefully add each breast and cook 3-4 minutes per side or until juices run clear when pierced with a fork. Add 1 chicken breast to each plate and  top with spicy salsa.

Poulet aux Crevettes

French cuisine is often seen as a benchmark for gourmet cooking. The word “gourmet” is French, after all. I have never been to France, but from reading about it I’ve learned tons of things about this beautiful country. France is a land of variety with a rich array of home -grown produce, with every region having its own specialties. But I wondered, what makes this cuisine so special? Part of what distinguishes French cuisine is simply the attitude of the French towards food. The joys at the table are fundamental to their way of life, and food is a constant conversation throughout France. Chefs, cheesemakers, winemakers, bakers, and pastry chefs are respected and revered in ways that are unheard of elsewhere. French cooks would rather spend time finding fine fresh products, than stocking up on processed food. A funny thing I learned is that at one o’clock throughout France the traffic becomes suddenly lighter, why? Because the French have their feet under the table. 🙂

So what I will prepare tonight is a classic French dish which has its origins in Burgundy: Poulet aux Crevettes (chicken with prawns). This meal has an unusual combination of ingredients and the recipe is traditionally made with crayfish. Here in NYC it is easier for me to obtain shrimp, so that’s what I will roll with this time.

You will need:

3 lb whole chicken chopped into 8 pieces
14 jumbo shrimp with heads, if possible (mine are headless)
1 small onion, sliced
2 tsp vegetable oil
2 tbsp of all purpose flour
2 garlic cloves chopped
salt and pepper, to taste
2 large tomatoes, cored and quartered
bouquet garni (4 sprigs parsley, 3 sprigs thyme, 4 inch piece of celery and one large bay leaf tied together)
3/4 cup of dry white wine
2 tbsp brandy
1 1/4 cups chicken stock
6 tbsp heavy cream
Fresh parsley for garnish

Directions:

Wash the chicken pieces, pat them dry with a paper towel and season with salt and pepper. Heat the oil in a large heatproof casserole or deep skillet and cook the shrimp over high heat until they turn bright red. Remove the shrimp, allow to cool slightly and remove the heads and shells and put aside for later (leave the tails on the shrimp). Chill the shrimp while the chicken is prepared. Add the chicken pieces to the casserole skin side down and cook over medium high heat for 10-12 minutes until golden brown, turning to cook evenly, you may need to cook in batches. Transfer chicken to a plate and pour off all but 1 tablespoon of fat. Add the onion to the skillet and cook over medium high heat stirring frequently until it is golden. Sprinkle with the flour and continue cooking and stirring for 2 more minutes. Then add the wine and brandy and bring to a boil while constantly stirring. While mixture is boiling add the stock, shrimp shells, tomatoes, garlic, bouquet garni, and chicken pieces with any remaining juices. Bring to a boil, then reduce heat to very low. Cover and simmer 20-25 minutes, until the chicken is tender and the juices run clear when pierced with a knife. Remove the chicken pieces and strain the cooking liquid, pressing down on the shells and vegetables to extract as much juice as possble. Skim fat from the top of the liquid with a spoon and discard, and return the liquid to the pan. Add the cream and boil until it is reduced by 1/3 and slightly thickened. Return chicken to the pan and simmer for 5 minutes. Just before serving add shrimp and heat through. Arrange on warmed plates, pour some of the sauce over and garnish with fresh parsley.

Slow Roasted Herb Stuffed Chicken Recipe

I decided to post the recipe for my herb stuffed chicken since so many requested it. It’s a very simple recipe, and the chicken maintains it’s juiciness after a nice long slow-roast 🙂  Enjoy!

Ingredients

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
a few sprigs of fresh thyme
fresh oregano leaves
1 onion, quartered
1 (4-6 pound) whole chicken

Directions

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. stuff the onion, oregano, and fresh thyme into the cavity of the chicken. Place chicken in a resealable bag and Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250-280  degrees F depending on your oven .
Place chicken in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chicken stand for 10 minutes before carving.

A Taste of South Asia or … U.K.?

In my quest to prepare cuisines from all over the world, I bring you a dish that’s origins are disputed. Today’s dish will be Chicken tikka masala. This dish is said to hail from India or, surprisingly, the U.K. When I ask culinary friends they are divided on its origin, so I’ll do some research myself.  Read the rest of this entry

Fois Gras…Or Not To Fois Gras?

Let’s talk about Fois Gras, it’s one of the most expensive ingredients in the world, and sometimes one of the most controversial ingredients. Fois Gras is made of the liver of a duck or goose  that has been specially fattened. This fattening is typically achieved through force-feeding corn, which is where the controversy begins. So before deciding to cook it, I wanted to do some research on this ingredient. I don’t want to participate in any animal being tortured before it lands on my plate! During my research I learned that the company that distributes my product (Hudson Valley Fois Gras) does not do this to their animals. You can view the video of the process as Anthony Bourdain from the show No Reservations explains why Foie Gras is Not Cruel . Foie gras is a popular and well-known delicacy in French cuisine. Its flavor is rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. I really enjoyed tasting and learning how to cook this cuisine, although I wont be cooking this too often because it is rather pricey and the focus of too much controversy.

Filet Mignon is the most tender cut of beef, and is the most expensive. It’s also my favorite cut of steak because it is so flavorful.This beef cut can be quite pricey when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin which I do normally. It is best when cooked medium rare since this cut does not have too much fat or connective tissue, it will dry out and become tough if overcooked. Give this steak a little love and attention when you cook it and the flavor goes a long way. So it is a rare treat for me to be able to pair the “perfect” steak with a delicate and delicious topping such as Fois Gras. I pan-seared the fois gras and topped my steak with it and drizzled a white wine plum sauce of my creation on top. I roasted some red potatoes in rendered duck fat (courtesy of Fossil Farms) and added broccoli rabe to seal the deal, and soon enough i was sitting in front of a dish that any restaurant would charge $70 or more for. So if you ever get the chance, be sure to try some Fois Gras you wont regret it. Bon Appetit!

Justice and another masterpiece dish

Filet Mignon Topped with Fois Gras and White Wine Plum Sauce

Asian Style Zesty Wings w/ Cold Sesame Soba Noodles

My idea for this dish came from a shopping trip where I had seen these cool black plates. I wasn’t going to purchase them because for most of the meals I post I would rather have a white plate (to show more detail on the food itself) but my girlfriend gave me an idea. These plates were screaming for a good Asian dish! She specifically requested sesame cold noodles. I had never made that before — or even tasted it! But I must say this dish was absolutely delicious.  I chose Japanese Soba noodles instead of Chinese egg noodles. We found the Soba to be heartier and more satisfying, and the combination of the sesame oil, peanut butter and other spices cooked into the sauce was just plain amazing. Because we wanted a little protein with dinner, I cooked up some Asian-style chicken wings (since I always have wings in the freezer). I have soft spot for any style of chicken wings, and these had just the punch I was looking for. You should marinate these wings overnight, but at least no less than 4 hours for the best flavor. Now lets De-Construct some Asian cuisine

For the Noodles you will need:

  • 1/2 lb Japanese Soba noodles
  • 3 tablespoons dark sesame oil
  • 2 tablespoons peanut oil
  • 3 green onions, thinly sliced on the diagonal
  • 1-inch piece fresh ginger, minced
  • 3 garlic cloves, minced
  • 1 teaspoon red chili paste,
  • 1/2 cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 3 tablespoons soy sauce
  • 6 tablespoons hot water
  • 1 tablespoon toasted sesame seeds
  • 1/2 tablespoon brown sugar
  • Cucumber slices, for garnish
  • Fresh cilantro leaves, for garnish

For the Wings:

  • 2 pounds chicken wings (exclude wing tips)
  • 3 or 4 cloves garlic, crushed and chopped finely
  • 3 tablespoon water
  • 1/4 cup fish sauce
  • 1/4 cup lightly packed light brown sugar
  • 1 tablespoon sugar
  • 1/2 teaspoon white pepper
  • Canola oil, for deep-frying
  • 2/3 cup regular rice flour or cornstarch
  • 1 tablespoon chili garlic sauce, homemade or purchased
  • 1 tablespoon chopped scallion, green part only chopped cilantro and/or mint for garnish

Ok lets get those noodles done first:

Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don’t stick together.

In a small saucepan, heat the peanut oil over medium-low flame. Add the green onions, ginger, garlic, and chili paste. Cook and stir for a minute until soft and fragrant. Mix in the brown sugar, peanut butter, vinegar, soy sauce, and hot water. Stir until the sugar is dissolved and the peanut butter has smoothed out. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled. Garnish with the sesame seeds, cucumber slices, and cilantro.

Now on to those wings!

First cut your wings into drumettes

In a small bowl, combine the garlic and water. Let sit for 5 minutes. Position a mesh strainer over a bowl, and pour the garlic water through to strain. Press on the solids to extract as much garlic water as possible.

Add the fish sauce, light brown sugar, sugar and pepper. Stir to dissolve. Transfer to a plastic bag, add the chicken wings, and refrigerate for4 hours, or overnight.

Remove the chicken wings from the refrigerator at least 20 minutes before frying to remove some of the chill. Drain the chicken wings from the marinade and blot dry with paper towel. Reserve the marinade! Have the rice flour ready in a small bowl.

Pour the oil to a depth of 1 1/2 inches into a saucepan, wok, or deep skillet. Heat to about 360°F.
lightly dredge each wing in rice flour, patting off the excess. Put the reserved marinade and chile garlic sauce in a large skillet and set it on the stove.

Fry the wings in batches until golden brown, 4 to 5 minutes. Drain on paper towel. 6. Heat the reserved marinade until bubbly and slightly syrupy. Add the freshly fried wings and stir, turn, and coat in the syrup, which will turn sticky as it reduces and clings to the wings. Add a splash of water  to dilute the glazy bits in the skillet and get them to coat the wings. There should be no liquid left when you’re done coating.

Transfer to a plate, sprinkle with the scallions. Bon appetit!

Lemon Chicken Fettuccine

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Lemon Chicken Fettuccine

I was looking for a very tasty yet simple meal to make for dinner one night, something that would take few ingredients and even less time . This simple pasta dish is bright with lemon, the chicken fried crispy and the whole dish made my taste buds Pop. It was satisfying, and very damn good. Time to De-Construct this dish!

1 lb skinless Chicken breast
3 Tbs freshly squeezed lemon juice
1 Tbs olive oil
1 medium to large-sized garlic clove, peeled and minced or crushed
Salt and freshly ground black pepper
9 – 10 ½ oz  fresh fettuccine
A few tablespoons flour seasoned with salt and pepper for dusting the chicken
1/4 cup Olive oil for browning meat
3 medium shallots, chopped
2  medium cloves of garlic, chopped
1 cup chicken broth
Juice of 1 lemon, maybe 3 – 4 Tbs
Salt and freshly ground black pepper
1 cup fresh or frozen peas
3 tablespoons chopped fresh cilantro or flat-leaf parsley

Begin this dish early in the day if preparing for dinner or the night before if preparing for lunch. Clean, rinse and pat dry the chicken and cut into very large chunks, place all the chicken in a bowl just big enough to hold them all. Pour the 3 tablespoons lemon juice, the 1 tablespoon olive oil and the minced garlic over the chicken. Salt and pepper , stir so all the chicken is coated in the liquid, then cover the bowl with plastic wrap and place in the refrigerator to marinate all day, overnight or at least for several hours. The chicken marinated like this will not only be infused with lemon flavor but once cooked it will be tender and moist.

Once the chicken has marinated, take the bowl out of the fridge and remove the chicken pieces from the marinade. Start a pot with water for the pasta. Salt the water once it comes to a boil.

Heat up about 2 tablespoons olive oil in a large skillet. Toss the chicken pieces in the seasoned flour to coat then shake off the excess flour. Once the oil is hot, add the chicken (you may need to do this in batches as you do no want to crowd them) and allow to cook until the pan side is golden brown and crispy. Turn the pieces over to brown on the other side. Add more olive oil to the pan as needed. As the chicken pieces turn golden brown all over, remove them to a plate.

Cook your pasta in the salted boiling water as you prepare the chicken and sauce. Keep watch over it and drain it when it is done. Place it in a large serving bowl.

Once all of the chicken is browned, quickly wipe out the skillet with paper towels then add a couple more tablespoons of olive oil to the hot skillet. Add the chopped shallots and garlic and, stirring cook them until they are wilted, tender and caramelizing around the edges, about 2 or 3 minutes. Pour the chicken stock and juice of one lemon over the cooked shallots and garlic. Salt and pepper. Add the peas and lower the heat to allow the broth to simmer for a few minutes until the peas are cooked and tender and the broth and juice are reduced to about half. Carefully add the chicken pieces to the broth just to heat through.

Pour the sauce with the peas and chicken over the cooked pasta and toss gently so the pasta is sauced and the chicken and peas are evenly distributed. Sprinkle the chopped fresh cilantro or parsley over the top to toss as you serve.

Oriental-Style Sesame Chicken

1-oriental-style-sesame-chickenIngredients:

3-4 boneless chicken breasts

For the sauce:

3 Tbs toasted sesame oil
1 tsp ginger, minced
1 clove garlic, minced
2 tsp chili paste
2 cups low-sodium chicken broth
1/4 cup cornstarch
2 Tbs sherry vinegar
1/2 cup sugar
2 Tbs soy sauce
Peanut oil, for deep-frying
Salt
1-2 Tbs toasted sesame seeds, for garnish
2 Tbs chopped scallions, for garnish

For the marinade/batter:

4 Tbs cornstarch
6 Tbs low-sodium soy sauce
2 tsp toasted sesame oil
1 tsp kosher salt
4 Tbs all-purpose flour
4 Tbs water
1 tsp baking powder

Directions

Wash the chicken under cold running water, and pat dry with paper towels. Cut the chicken into 1-inch cubes/strips and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.

In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.

In a heavy-bottomed pot,  heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken in a bowl and drizzle with the sauce tossing well to coat. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions.

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