Sesame Chicken LegsPosted by in Food
I have Lucinda Scala Quinn’s cookbook, Mad Hungry. Lucinda is an editor at MSL and I’ve always thought her recipes in the magazine were dead on. The cookbook is pretty fun and is supposed to be about feeding a family of men and boys. Although I don’t have 3 sons like she does, I have found some things in it to make.
Recently I decided to try her recipe for Crunchy Sesame Chicken Wings, but modified to my needs. The photo in the book looked fantastic and my kids are HUGE fans of sesame chicken. I was stuck with chicken legs though since I can’t get organic wings. I used 10 legs. The recipe says to mix up 3 eggs and coat the chicken in them. I used 1 egg and 1 egg white. I mixed in honey and sesame oil, hoping it would make this taste more like the Chinese restaurant dish sesame chicken.
Then you dip the wings in a mix of 1/2 cup sesame seeds, 1/2 flour, 2 tsp salt, 1/4 tsp cayenne pepper, 1/2 cup bread crumbs and 2-3 minced garlic cloves. Bake the legs on a greased baking sheet at 375 for 30 minutes, then turn it up to 400 for another 20-30 minutes. I lined my sheet with foil that I sprayed with Pam, and ended up sprinkling some olive oil over it halfway through.
The chicken was fantastically crunchy – Lucinda was a genius in constructing this coating. However, I felt like it was just lacking in flavor. If I make this again, I would either marinate the chicken in honey and sesame oil and maybe some soy sauce or I would try to coat it in just honey with a little water to loosen it up. My kids like their sesame chicken sweet and this wasn’t. It’s worth making again if I can pump up the flavor b/c it was just so majestically crunchy!
You can follow any comment to this entry through the RSS 2.0 Both comments and pings are currently closed.