Uncategorized – YupFoodie https://yupfoodie.com Best Person Are Foodie Person Sun, 17 Mar 2019 15:18:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Instant Pot Garlic Sesame Chicken https://yupfoodie.com/recipe/instant-pot-garlic-sesame-chicken/ Sat, 29 Dec 2018 18:05:15 +0000 http://yupfoodie.com/?p=2106 Instant Pot Garlic Sesame Chicken is one of the easiest dump and cook meals, that is very tasty and flavorful, yet ready in just 30 minutes. WHY YOU’LL ENJOY THIS INSTANT POT SESAME CHICKEN: It is easy to make and it takes only around 30 minutes!Only one pot to clean and that is the Instant Pot.The …

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Instant Pot Garlic Sesame Chicken is one of the easiest dump and cook meals, that is very tasty and flavorful, yet ready in just 30 minutes.

WHY YOU’LL ENJOY THIS INSTANT POT SESAME CHICKEN:

  • It is easy to make and it takes only around 30 minutes!
  • Only one pot to clean and that is the Instant Pot.
  • The dish is packed with amazing flavors and lean protein.
  • It is perfect for busy weeknights and also for entertaining guests.
  • You will have delicious leftovers that can be stored in the fridge, in an airtight container for 3-4 days.

INSTANT POT GARLIC SESAME CHICKEN RECIPE TIPS:

  • I used organic chicken thighs, but this recipe also works with chicken breast. You don’t have to adjust the cooking time.
  • I would rather use brown sugar as it works great in this recipe, but if you really want to substitute, a healthier alternative would be 1/3 cup of honey.
  • If you don’t have sesame oil on hand, you can make the recipe with canola or vegetable oil, but keep in mind that you will be missing the sesame flavor, it will still taste delicious.
  • Using fresh ginger will add amazing flavor to the dish, but if you don’t have any on hand, use 1 teaspoon of ground ginger powder.
  • You can add more or less garlic, based on your taste preference.
  • You can make this meal spicier by adding 1/2 teaspoon of red pepper flakes or more.
  • Cornstarch is a key ingredient in here, do not try to replace it with flour, the results will not be the same.
  • When it comes to adding the cornstarch, you have to mix it with water until dissolved and add the slurry to the Instant Pot at the end to thicken the sauce. Do NOT add the cornstarch by itself to the Instant Pot, it will make the sauce full of lumps.
  • If the sauce is too runny after adding the slurry, mix another 1-2 teaspoons of cornstarch with same amount of water and add it to the Instant Pot. Please note, that the sauce will get thicker with time, so definitely wait a bit before adding more cornstarch.
  • Use a 10 Minute Natural Release, otherwise the chicken will be tougher due to the quick change in pressure.

CAN SESAME CHICKEN BE MADE IN YOUR CROCK POT?

This dish can also be made in your Crock Pot or in the Instant Pot using the Slow Cooker function. Add browned chicken to the Slow Cooker, add the mixture except the cornstarch slurry. Cover and cook on high for 4 hours or low for 8 hours. Make the cornstarch slurry, gently stir it in and cook on high for 20 more minutes. Serve and enjoy! The recipe for it can be found here Slow Cooker Garlic Sesame Chicken.

WHAT TO SERVE WITH INSTANT POT GARLIC SESAME CHICKEN?

  • Freshly cooked White or Brown Rice
  • Mushed Potatoes or Rice and Bean
  • Crispy Roasted Potatoes or Instant Pot Roasted Potatoes
  • Steamed vegetables such as broccoli, asparagus or bok choy

CAN YOU FREEZE GARLIC SESAME CHICKEN?

Yes, this dish can easily be frozen. Let the sauce from Instant Pot cool completely before freezing. Transfer into freezer-safe containers or heavy-duty freezer bags and add the chicken. Label with the date, and freeze for up to 3-4 months, or longer if you use a deep freezer.

HOW DO YOU THAW GARLIC SESAME CHICKEN?

Transfer the frozen meal to your refrigerator the night before you wish to use it to allow it to thaw. Add the sauce to a sauce pan and reheat it to at least 165 F before you consume it. Microwave the chicken or heat it up in the sauce, you can also put it in a hot oven until it warms up.

WHAT IS A 10 MINUTES NATURAL PRESSURE RELEASE?

A Natural Pressure Release means that the pressure is released gradually. For a Natural Pressure Release, you click on Keep Warm, and wait 10 minutes, after which you open the valve and let any leftover pressure to release. Another option is to Turn Off/Unplug the pressure cooker, wait 10 minutes and after that open the valve. A natural release is usually used when cooking soups, meat in a large amount of sauce, pasta or steel cut oats. This method prevents for any foam from the dish to shoot out through the valve, which can happen during a Quick Pressure Release.

  • Instant Pot – I use it all the time, I have the 6 quarts one. It makes weeknight meals so much easier.
  • Cornstarch – I prefer using cornstarch instead of flour to thicken sauces, and this organic brand is my favorite.
Instant Pot Garlic Sesame Chicken

Prep Time: 10 minutes

Cook Time: 25 hours, 35 minutes

Total Time: 10 minutes

Instant Pot Garlic Sesame Chicken

Ingredients

Dump & Cook:
2 lbs boneless and skinless chicken thighs cut into 1-2 inch pieces
2 tablespoons sesame oil
1/4 cup low sodium soy sauce
1 tablespoon minced garlic
1 tablespoon ginger grated
1/3 cup brown sugar
1/2 cup low sodium chicken broth
1 tablespoon rice vinegar
1/4 cup water
1/4 teaspoon red pepper flakes
Cornstarch Slurry:
2 tablespoons water
2 tablespoons cornstarch
Garnish:
2 green onions sliced
Sesame seeds

Instructions

  1. Add all the ingredients from the "Dump & Cook" section to the Instant Pot: chicken, soy sauce, sesame oil, garlic, ginger, rice vinegar, red pepper flakes, brown sugar and chicken broth and water.
  2. Stir well to combine all the ingredients.
  3. Close lid, make sure the pressure cooker is sealed. Set up the pressure Cooker to cook on High Pressure for 5 minutes.
  4. Use a 10 minute Natural Release. Turn off the heat. Release the remaining pressure. Open the lid.
  5. Select the Sauté function, on LOW.
  6. In a small bowl combine 2 tablespoons of cornstarch with 2 tablespoons of water, whisk until well combined with no lumps.
  7. Add the mixture to the Instant Pot and gently stir to combine. Cook on Sauté function for a few more minutes, stirring gently, until the sauce thickens, about 5 minutes.
  8. If you want the sauce even thicker, mix one more tablespoon of cornstarch with 1 tablespoon of juice and add it to the pressure cooker.
  9. Let the chicken stand for 5-7 minutes, the sauce will thicken more.
  10. Serve over rice and garnish with fresh chopped green onions and sesame seeds.
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The Best Crispy Honey Chili Potatoes You Will Ever Have https://yupfoodie.com/recipe/the-best-crispy-honey-chili-potatoes-you-will-ever-have/ Sat, 22 Dec 2018 09:31:20 +0000 http://yupfoodie.com/?p=1929 Crispy Honey Chili Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chili sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chili cauliflower, honey chili mushrooms, honey chili lotus stem etc – …

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Crispy Honey Chili Potatoes are a super addictive snack – fried potato fingers are tossed in a sesame honey chili sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking. You can use the same recipe to make honey chili cauliflower, honey chili mushrooms, honey chili lotus stem etc – the possibilities are really endless!

Lets just say we ate these straight from the wok. Because there was noone to stop us. But if you are in a family situation where that is not acceptable, I can’t help you.

If you have eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They can really stand out for their crunch. And that’s really what this recipe is all about.

We really went all out to achieve that texture and taste. To make sure that soggy potatoes don’t make it to the table because thats what makes these honey chilli potatoes so awesome. And you know me, when we are on a mission, we really go all out. So this recipe was tested multiple times with different batters, different proportions, timings etc. And finally we came to the conclusion that the key is to batter fry the potato fingers twice.

how to make really crispy honey chilli potatoes

The key to making super crispy honey chilli potatoes is to batter fry the potato fingers twice. Deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes. So the potatoes are first coated in a dry mixture, deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and deep fried again till they are really crisp outside and cooked perfectly inside. The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

These are not particularly saucy and they shouldn’t be. Because they are not meant as a side. They really are an appetizer or more like a bar snack to serve with beer or mocktails. So what you should do is hand out some toothpicks and let people dig in, or if your friends are like ours, they’ll just use their fingers.

The Best Crispy Honey Chili Potatoes You Will Ever Have

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Serving Size: 4

The Best Crispy Honey Chili Potatoes You Will Ever Have

Ingredients

4-5 medium Potatoes, peeled and cut into fingers
Oil for deep frying
First Coating:
2 teaspoon Chilli powder
1 teaspoon Garlic Paste
1 teaspoon Red Chilli Paste
3 tablespoon Corn Flour
3 tablespoon All Purpose Flour
2 teaspoon Salt
Second Coating:
3 tablespoon All Purpose Flour
3 tablespoon Corn Flour
1/4 teaspoon Black Pepper
2-3 tablespoon Water
For the Sauce:
2 tablespoon Oil
1 tablespoon finely chopped Garlic
1 teaspoon Red Chilli Flakes
3 tablespoon White Sesame Seeds
1 teaspoon Vinegar
1 teaspoon Soy Sauce
2 tablespoon Tomato Ketchup
1 1/2 tablespoon Honey
1 teaspoon Red Chilli Paste
1/4 cup Water + 1 teaspoon Corn Flour mixed to make a slurry
2 tablespoon chopped Spring Onion (green part only)

Instructions

  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Notes

You may adjust the quantity of honey as per your taste Its important to cut the potato fingers evenly so that they cook evenly You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

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