The trick is to smoke the meat and not make the meat smoke

SESAME CHICKEN

  Date: November 11, 2015
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This was one of four dishes from The Essential Wok Cookbook I served this day. I started with a big batch of leftover PINEAPPLE FRIED RICE to which I added 3 more dishes, including this Chinese restauraant staple. I was interested to see how this would turn out where the chicken was stir-fried vs, deep fried. It turns out it was different, crispy but not as crispy on the outside as the deep fried version. It was every bit as tasty as any version I have had at a restaurant. The interesting thing was this was a huge hit with my dad, who is generally not a chicken person. But his objection to chicken is that it can be dry without much flavor. This recipe was anything but that. The chicken was moist and flavorful. Definitely a keeper.
Recipe Source:
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Americas Hometown Favorites
The Essential Wok Cookbook (eBook):
Sesame Chicken - (n/a)
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS-Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Ladle)
  • Ranch-T Lump Charcoal