Pei Wei Sesame Chicken Home Version

We get takeout from Pei Wei a couple times each month.  I could honestly eat it more often than that as there are many different dishes I enjoy, but we try to mix it up with some other take out options every once in a while.  The last time we dined at Pei Wei, I tried a new dish I noticed on the online menu, the Sesame Chicken.  I also noticed a free downloadable recipe for a home version of this Sesame Chicken.  After enjoying the dish at the restaurant, I decided to try my hand at cooking it at home using the recipe from Pei Wei’s website.  I don’t have a particularly good track record cooking Asian dishes at home.  I can cook a basic stir fry, but nothing that compares to any of my favorite restaurant dishes.  I went into cooking this recipe with low expectations, because really, how could I ever cook anything that tastes as good as Pei Wei?  But I was pleasantly surprised at how awesome this tasted!  The Picky Apple commented that it was the best Asian dish I’ve ever made, though maybe that’s not saying much since he doesn’t really like any of the stir fries I make.  My only complaint was the time involved, and honestly, I think I was just moving really slowly and distracted by an extra whiny Littlest Apple.    The format of the recipe requires careful attention (and I’ve copied it exactly below), but there is nothing difficult about this dish.  I think now that I’ve done the recipe once, it will come together much faster next time.  And there will definitely be a next time!

Pei Wei Sesame Chicken Home Version

adapted from a downloadable recipe on Pei Wei’s website

Serves 4

Sauce Ingredients:

• 1/2 cup soy sauce
• 2 1/2 tablespoons hoisin sauce
• 1/2 cup sugar
• 1/4 cup white vinegar
• 2 1/2 tablespoons rice wine
• 2 1/2 tablespoons chicken broth
• pinch of white pepper
• 1 1/4 tablespoon orange zest

Place all ingredients in a sauce pan, whisk together, and bring to a simmer.  Remove from heat.

Chicken Ingredients:

• 2 pounds boneless skinless chicken breasts
• 1 bag potato starch
• 1 egg
• 2 cups milk
• pinch of white pepper
• pinch of salt

Cut chicken breast into 3/4 inch squares.  Whisk eggs, milk, salt, and white pepper together.  Place potato starch in a mixing bowl.  Dredge chicken through egg wash, then dust in potato starch.  Shake chicken in a strainer to remove excess starch.

Dish ingredients:

• 1 quart vegetable oil
• 1/2 red bell pepper, large dice
• 1/2 white onion, large dice
• 1 tablespoon Asian chili sauce
• 1/2 tablespoon minced ginger
• 1/4 cup scallions, cut into rings, white part only
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water

Mix water and cornstarch together, set aside.  Heat vegetable oil in a large sauce pan.  Once at 350 degress cook chicken dredged in potato starch for 2 minutes or until cooked all the way through.  Drain on paper towels and reserve.  In a flat bottom wok or a large saute pan heat 1 tablespoon of vegetable oil until smoking hot.  Add minced ginger and chili sauce, then saute for 5 seconds.  Add red bell peppers and onions, then saute for 20 seconds.  Add sesame sauce, bring to a boil.  Add cornstarch slurry to thicken sauce.  Add chicken and toss together, coating all of chicken evenly.  Add sesame oil and toss together.  Serve over steamed rice and garnish with toasted sesame seeds.