Sesame Fried Chicken With Honey Glaze

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Growing up in the South, I remember that fried chicken was a staple at our table. My mother, who never thought of herself as a talented cook, was an expert at one thing—turning out golden morsels of chicken. She always followed two rules. First, she insisted that the floured pieces had to be placed into piping hot oil, preferably sizzling in a cast-iron skillet, so that the skin would brown immediately and form a crust. Second, she covered the browned chicken with a lid set slightly ajar, and cooked it for several minutes more to insure moist and tender meat. I used these same tried and true guidelines to produce crispy sesame-scented fried chicken. Drizzled with a delectable honey glaze, the chicken can be served warm or at room temperature.

Ingredients

• 1   3-pound frying chicken cut into 2 breasts, 2 wings, 2 thighs, and 2 legs (with backbone saved for another use)
• Salt
• Freshly ground black pepper
• Canola oil for frying chicken
• 2   large eggs
• ½  cup milk
• 1   tablespoon toasted sesame oil
• ¼  teaspoon Tabasco sauce
• ½  cup all-purpose flour
• 2/3 cup unflavored dried bread crumbs
• ⅓ cup toasted sesame seeds
• ¼  cup honey
• 4   teaspoons rice vinegar
• 2   teaspoons toasted sesame oil
• ¼  teaspoon Tabasco sauce
• 1   bunch watercress for garnish (optional)

Directions

1. Season chicken pieces on all sides very generously with salt and pepper.
2. Set aside.
3. Add enough canola oil to a large, heavy skillet, which will hold the chicken pieces in a single layer, to come 1 inch up the sides of the pan.
4. Place skillet over high heat and watch carefully while you prepare the chicken.
5. In a shallow bowl, whisk together eggs to blend.
6. Then whisk in milk, sesame oil, and Tabasco sauce.
7. Spread flour on a dinner plate.
8. Mix together bread crumbs and sesame seeds and spread on another dinner plate.
9. Dredge each piece of chicken in flour, then dip in egg mixture, then coat with sesame–bread crumb mixture.
10. When oil is very hot, but not smoking, add all the chicken to the skillet and cook over moderately high heat until golden brown, 6 to 7 minutes.
11. Turn and cook on the other side until golden, 6 to 7 minutes more.
12. Reduce heat to low and place a lid slightly ajar on the skillet.
13. Cook 12 minutes more, turning several times.
14. This additional cooking will make chicken more tender.
15. Remove and drain on paper towels.
16. TO MAKE THE GLAZE: Whisk together honey, vinegar, sesame oil, and Tabasco sauce in a small bowl.
17. Arrange chicken on a serving platter and drizzle with some honey glaze.
18. Serve extra sauce in a small bowl.
19. Garnish platter with two clusters of watercress, if desired.
20. Serve warm or at room temperature.

YIELD: SERVES 4 TO 6