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Post by Webs on Dec 9, 2014 20:28:39 GMT -5
I found a seemingly easy recipe for sesame chicken but the chicken was kind of gloppy and the sauce, rather than being a saucey kind of just stuck to the pan. Here's the recipe Easy Sesame ChickenI think the problem was the amount of corn starch. The chicken was still slightly frozen but that only meant that they took a half minute longer to cook through. What do my cooking mavens think? |
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Post by HalcyonDaze on Dec 9, 2014 20:39:28 GMT -5
This bit doesn't seem right, unless you have it on a super dooper high heat:
"The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat"
It sounds like the recipe doesn't give enough time for the sauce to thicken. I'd probably remove the chicken from the pan, start heating up the sauce and get it to thicken and then add the chicken back in and toss it through.
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Post by Webs on Dec 9, 2014 21:28:57 GMT -5
The sauce did thicken immediately. In fact it thickened so fast that it was just a giant gloop, not sauce at all.
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Post by sprite on Dec 10, 2014 5:24:25 GMT -5
sounds like magic sauce.
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Post by wombatrois on Dec 10, 2014 5:45:21 GMT -5
I think you're right - too much corn starch in the sauce. I also think I'd do it in the order Hal said.
If it stuck to the pan, it could have been the type of pan you used. I have a frying pan that is an old favourite, but I only use it for certain things because some things (and I suspect this sauce would be one) stick to it.
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Post by HalcyonDaze on Dec 10, 2014 5:47:45 GMT -5
The sauce did thicken immediately. In fact it thickened so fast that it was just a giant gloop, not sauce at all. Then yes, too much cornstarch. |
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Post by Webs on Dec 10, 2014 9:28:13 GMT -5
It's not the pan, it stuck because it was a gloppy mess not because of the pan. Next time I'm going to cut the corn starch.
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Post by Phar Lap on Dec 30, 2014 0:31:40 GMT -5
Coming to this late in the day, but agree with others. There's way too much cornstarch for the amount of liquid used. When making a sauce/custard, mix the thickener (cornstarch/flour etc) with a small amount of cold water in a teacup first (if making custard, then use milk) and stir until lumps are removed, then add slowly to the rest of the sauce ingredients. I would use a scant half tablespoon, if it's not thick enough you can always add more.
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Post by sprite on Dec 30, 2014 10:07:11 GMT -5
i was taught to have an old spice jar, and mix a bit of corn starch and cold water in that, and then add in some of the hot liquid from whatever i'm thickening, gradually, shaking well each time. when the liquid is finally hot, stir it into the main liquid.
but i think that's better for gravy than the sort of sauce webs was making.
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Post by vinnyd on Dec 30, 2014 13:19:37 GMT -5
It's four and a half tablespoons of liquid to one tablespoon of cornstarch, plus the two tablespoons of cornstarch clinging to the chicken. That makes no sense at all.
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