O Frango de Sésamo é um prato de inspiração asiática que agrada a todos, conhecido pelo seu equilíbrio de texturas e sabores. Esta versão caseira eleva a receita clássica ao combinar tiras de frango crocantes, revestidas com uma crosta de sementes de sésamo, com noodles e vegetais salteados, resultando numa refeição completa, rápida e deliciosa.

Ingredientes

  • 1 filé de frango grande, cortado em tiras
  • 1 porção grande de macarrão instantâneo
  • Metade de uma courgette cortada em palitos de fósforo
  • Cenoura pequena, cortada em palitos
  • Metade de uma cebola pequena, fatiada
  • 3 colheres de sopa de sementes de gergelim
  • 3 colheres de sopa de pão ralado
  • 2 colheres de sopa de farinha
  • 1 ovo batido
  • molho de soja
  • molho de ostras
  • óleo de sésamo

Preparação

  1. Cozinhe o macarrão de acordo com as instruções. Escorra, lave com água fria e misture generosamente com óleo de sésamo.
  2. Misture as migalhas de pão e as sementes de sésamo juntas.
  3. Enrole cada uma das tiras de frango em farinha, mergulhe no ovo, depois enrole a farinha de rosca e as sementes de sésamo.
  4. Frite o frango revestido em fogo baixo, virando regularmente. Transfira para um prato e cubra para manter o calor.
  5. Frite os legumes por 5 minutos e adicione o macarrão. Adicione um pouco de molho de soja e ostra a gosto.
  6. Retorne o frango para a panela por mais alguns minutos antes de servir.

For our English-speaking foodies, here’s how you can make this satisfying dish at home.

Sesame Chicken

Sesame chicken is a takeaway favourite, and this recipe brings all that deliciousness into your own kitchen with a simple, all-in-one meal. It features tender strips of chicken with a wonderfully crunchy sesame seed crust, served with stir-fried noodles and crisp vegetables. It’s a fantastic weeknight dinner that is both quick to prepare and packed with flavour.

The secret to the super crispy chicken is the three-step coating process: a light dusting of flour, a dip in egg, and a final roll in the sesame and breadcrumb mixture. Frying on a lower heat is crucial as it ensures the chicken cooks through perfectly without the coating burning. Tossing the cooked noodles in sesame oil not only prevents them from sticking but also infuses them with a lovely nutty aroma right from the start.

This dish is incredibly adaptable. Feel free to swap the courgette and carrot for other vegetables you have on hand, such as bell peppers, broccoli, or snow peas. For the sauce, you can easily adjust the amounts of soy and oyster sauce to your liking, and a dash of honey or sweet chilli sauce can be added for an extra layer of sweet and spicy flavour.

Ingredients

  • 1 large chicken fillet, cut into strips
  • 1 large portion of instant noodles
  • Half a courgette, cut into matchsticks
  • 1 small carrot, cut into matchsticks
  • Half of a small onion, sliced
  • 3 tbsp sesame seeds
  • 3 tbsp breadcrumbs
  • 2 tbsp flour
  • 1 beaten egg
  • Soy sauce
  • Oyster sauce
  • Sesame oil

Method

  1. Cook the noodles according to the package instructions. Drain, rinse with cold water, and toss generously with sesame oil.
  2. In a shallow dish, mix the breadcrumbs and sesame seeds together.
  3. Dredge each chicken strip first in flour, then dip it in the beaten egg, and finally, coat it thoroughly in the breadcrumb and sesame seed mixture.
  4. Shallow-fry the coated chicken over a low heat, turning regularly until golden brown and cooked through. Transfer to a plate and cover to keep warm.
  5. In the same pan, stir-fry the vegetables for 5 minutes until tender-crisp. Add the cooked noodles to the pan. Add a splash of soy sauce and oyster sauce to taste.
  6. Return the chicken to the pan for a minute or two to warm through before serving.