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<YouTube url="https://www.youtube.com/watch?v=r3bWhvtKFj0" />

## The Magic of Chinese Style Orange Chicken

There's something incredibly comforting about indulging in a plateful of Chinese-Takeaway Style Orange Chicken.

This mouthwatering dish has its roots deep in the heart of Chinese-American cuisine, and it's now relished worldwide for its bold fusion of tangy and sweet flavors.

Today, we're cooking up a storm with Aaron and Clair's Chinese Style Orange Chicken, an irresistible fusion of savory, sweet, and tangy that's a staple in Chinese-American restaurants.

This is adapted from [Aaron and Claire's recipe](https://aaronandclaire.com/orange-chicken-recipe/) to come up with the recipe. Watch their full YouTube video [here](https://www.youtube.com/watch?v=r3bWhvtKFj0).

## Ingredients

### For the chicken and marindate:

- 500g of boneless, skinless chicken breasts (or thighs)
- 1/2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- Black pepper, to taste

### Sauteed Ingredients

- 4 cloves of garlic (approximately 12g)
- 12g of ginger
- 1 mild red chili (optional), for color
- 2 tbsp vegetable oil, plus more for frying

### Tangy Orange Chicken Sauce

- 50g sugar
- 60ml white vinegar
- 60ml fresh orange juice
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 60ml store-bought orange juice
- Slurry (1 tbsp cornstarch + 1 tbsp water)
- 1 tsp orange zest
- 1/2 tsp toasted sesame oil

JojoM's note: I personally just used half the quantity for the sauce. Use the original amount for a more saucy dish.

### Crispy Fried Chicken Mix

- 250g cake flour
- 128g potato starch (or cornstarch)
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp white pepper (or black pepper)

### For the Garnish

- A generous pinch of toasted sesame seeds
- 1 bunch green onion (optional)

## Method

1. First, marinate the chicken. Combine the chicken breasts, garlic, ginger, soy sauce, Shaoxing wine, and a dash of black pepper in a bowl. Mix well and let the chicken marinate for at least 15 minutes.
2. Next, prepare the batter for the chicken. In a separate bowl, mix the cake flour, potato starch, and a pinch of salt. Once your chicken is marinated, toss it in this dry mixture until it is completely coated.
3. In a large frying pan or wok, heat up 2 tablespoons of vegetable oil over medium heat. Add the chicken pieces and fry them until they are golden brown and crispy. This should take about 4-5 minutes on each side. Once done, set them aside on a paper towel to drain the excess oil.
4. Now, let's prepare the orange sauce. In the same pan, add the garlic, ginger, red chili, and orange zest. Sauté these until fragrant. Then, add in the sugar, vinegar, fresh orange juice, soy sauce, oyster sauce, and store-bought orange juice. Stir everything together and bring it to a boil.
5. In a small bowl, make a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of water. Pour this slurry into the boiling sauce and stir until the sauce thickens.
6. Finally, return the crispy chicken to the pan. Toss everything together until the chicken is fully coated with the orange sauce. Turn off the heat, drizzle with sesame oil, and give it one final toss.
7. Serve your orange chicken garnished with sesame seeds and sliced green onions. Enjoy it with some steamed rice or noodles for a complete meal.

## The Perfect Pairings for Orange Chicken

Serve your Orange Chicken with a side of jasmine rice or noodles. The slight sweetness of the rice or the neutral taste of the noodles complements the tangy, savory notes of the Orange Chicken perfectly.

You can also consider a side of stir-fried vegetables or a crunchy salad to complete your meal.

## Top Tips and Secrets for the Perfect Orange Chicken

- When frying the chicken, do not over-crowd them. Giving them enough space in the pan allows the moisture to escape, leaving you with a crispy batter.
- Marinading the chicken breasts for at least 4 hours will ensure you will have tasty chicken meat. Cut the chicken up first before marinating so that more flesh will be exposed to the marinade.
- Chicken thighs will have more flavour than chicken breasts.
- Be sure your oil is hot at 350 F or 180 C. This will ensure you will have crispy batter.
- It's better to chop the chicken into bite-sized pieces to ensure they get cooked-through during frying.
- For an even more authentic dish, use rice vinegar Chinkiang Vinegar.
- Add orange marmalade to make this dish even more orangey.

## Alternative Ingredients for Orange Chicken

- Substitute oranges with lemons and you have lemon chicken! You will have to adjust the amount of sugar to balance the sourness.
- Chicken thigh meat will have a bit more flavour than chicken breasts. It is recommended to marinade the chicken meat before cooking.
- If you don't have corn flour, you can use flour instead to thicken the sauce. There will be some difference to the consistency, but it will still be as good!
- We did not use MSG but it's your choice!
- If fresh ginger is not available, use 1/4 teaspoon of dried ginger.
- In place of fresh garlic, 1/8 teaspoon of garlic powder can be used.
- For a less spicy version, skip the red chili flakes.
- If you can't find green onions, chopped chives or thinly sliced shallots can be used for garnish.

## FAQs

### What can I serve with Orange Chicken?

Chinese Style Orange Chicken pairs wonderfully with steamed rice, stir-fried vegetables, or a crunchy Asian-inspired salad.

### Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs can be even juicier and more flavorful. Just make sure they're boneless and skinless.

### How can I make this dish gluten-free?

You can make this dish gluten-free by using gluten-free flour and soy sauce.

### Can I store leftover Orange Chicken?

Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat for best results.

### Can I use bottled orange juice instead of fresh?

Yes, you can use bottled orange juice. Just ensure it's 100% juice with no added sugar. However, fresh orange juice will give a brighter flavor.


Chinese Style Orange Chicken made of chicken breast chunks deep fried in thick batter and covered in a thickened sweet, sour and salty orange sauce. 

Chinese Style Orange Chicken


<YouTube url="https://www.youtube.com/watch?v=TMjtZJk1U4o&t=1077s" />

## Ingredients for making the perfect Pandesal

Here's what you'll need to whip up some pandesal magic:

- 600 grams / 4 1/4 cup first-class bread flour
- 75 grams / 6 tablespoons sugar
- 115 grams / 1/2 cup water
- 115 grams / 1/2 cup fresh milk
- 1 whole egg
- 1 egg yolk
- 85 grams / 6 tablespoons butter or margarine
- 12 grams / 1 tablespoon instant dry yeast
- 5 grams / 1 teaspoon salt

## Let's Roll! How to Make Chef RV's Pandesal

Now that we've got our ingredients, let's dive into the nitty-gritty of making these scrumptious bread rolls.

1. Mix the Dry Ingredients
   In a large mixing bowl, combine the bread flour, sugar, instant dry yeast, and salt. Give it a good whisk to ensure everything is well-mixed.

2. Add the Wet Ingredients
   Add the water, fresh milk, whole egg, and egg yolk. Mix until a dough forms.

3. Knead, Knead, Knead!
   Add the butter or margarine to the dough and knead until smooth and elastic. This process usually takes around 10-15 minutes. You can do this by hand or use a stand mixer with a dough hook attachment mixing on medium-high speed. Check for doneness by stretching the dough to see if will pass the windowpane test.

4. Let it Rise
   Once the dough is ready, shape it into a ball and place it in a greased bowl. Cover the bowl with a damp cloth and let the dough rise for 1-2 hours, or until it has doubled in size.

5. Shape Those Rolls
   After the dough has risen, punch it down to release the air. Divide the dough into equal 55g portions (usually 20 rolls), shape them into smooth balls, and roll each ball in bread crumbs.

6. Final Proofing
   Place the pandesal rolls on a baking tray lined with parchment paper, leaving enough space between each roll for them to expand. Let them rest for 1-2 hours, or until they have doubled in size. Do not overproof.

7. Bake Your Heart Out
   Preheat your oven to 180°C (350°F) and bake the pandesal rolls for 15-20 minutes, or until they're golden brown.

8. Enjoy Your Pandesal!
   Remove the rolls from the oven and let them cool for a bit. Enjoy your freshly baked pandesal with your favorite spread or a steaming cup of coffee!

## Tips and Tricks for the Perfect Pandesal

To elevate your pandesal game, here are some helpful tips and tricks:

- Use high-quality bread flour for a better texture.
- If the dough is too sticky, do not add more flour as too much flour can result in tough bread. Refer to Richard Bertinet's slap and fold method to learn how to handle sticky bread.
- Make sure your yeast is active to ensure proper rising of the dough.
- Ensure your ingredients are at room temperature especially the liquids. Use a thermometer to check that they do not exceed 30C or 90F otherwise your yeast will die.
- When shaping the rolls, use a light touch to avoid deflating the dough.
- Use an oven thermometer to ensure the correct baking temperature, as oven settings may vary.

## Substitutes for Hard-to-Find Ingredients

If you're having trouble finding certain ingredients, here are some substitutes you can use:

- Bread flour: If you can't find first-class bread flour, you can use all-purpose flour. However, the texture might be slightly different.
- Fresh milk: You can substitute fresh milk with whole milk or a non-dairy milk alternative, such as almond or soy milk.
- Instant dry yeast: If you can't find instant dry yeast, you can use active dry yeast instead. Just remember to activate it in warm water and sugar before adding it to the dry ingredients.

## Nutritional Information

Assuming a 55g serving of each pandesal, each pandesal roll contains approximately:

- Calories: 192 kcal
- Carbohydrates: 32 g
- Protein: 5 g
- Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 15 mg
- Sodium: 272 mg
- Potassium: 81 mg
- Fiber: 1 g
- Sugar: 5 g
- Vitamin A: 170 IU
- Calcium: 33 mg
- Iron: 1.8 mg

Keep in mind that the actual weight may vary slightly depending on factors such as dough handling, shaping, and baking.

## Frequently Asked Questions

### Can I freeze pandesal dough for later use?

Yes! You can freeze the dough after shaping the rolls. Place them on a baking tray and freeze until solid, then transfer to a freezer bag. When you're ready to bake, let them thaw and rise before baking.

### Can I make pandesal without a stand mixer?

Absolutely! You can knead the dough by hand. It might take a bit more effort, but the results will be just as delicious.

### How do I store leftover pandesal?

Store leftover pandesal in an airtight container or plastic bag at room temperature. It's best to consume them within 2-3 days.

### Can I use whole wheat flour for a healthier pandesal?

You can substitute some of the bread flour with whole wheat flour. Keep in mind that the texture and taste will be slightly different.

### Is there a vegan version of this pandesal recipe?

To make a vegan pandesal, replace the egg and egg yolk with a flax egg, and use a plant-based milk and butter substitute.


Discover Chef RV's pandesal recipe, the classic Filipino bread rolls! Learn how to make these fluffy, golden delights perfect for breakfast or snack time.

Chef RV Easy Pandesal


You can watch Aaron and Claire's YouTube clip [here](https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s).

<YouTube url="https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s" />

## What is Bibimbap?

Bibimbap is a Korean dish that is composed of rice, a mix of different vegetables, egg, and sometimes even meat.

Aaron and Claire made this simple recipe to give us an idea how to use our spare Gochujang sauce.

## Ingredients

- 1 egg (approximately 50g)
- 150g cooked plain rice
- 1 tsp sesame oil
- 100g salad leaves
- 3 tablespoons Gochujang
- 1 tsp honey
- 2 teaspoons vinegar
- 1 tsp soy sauce
- 1 tablespoon water
- 1 tablespoon sesame seeds, roasted

## Method

1. Start by frying the egg sunny side up, ensuring the yolk remains gooey – it'll add a wonderful creaminess to the dish.
2. In a bowl, create a bed of cooked rice. Drizzle the sesame oil over it, allowing the nutty aroma to permeate through the grains.
3. Adorn the rice with salad leaves, adding a refreshing crunch.
4. Now, let's get saucy. Whip up the Gochujang sauce by combining the Gochujang, honey, and water. This ruby-red condiment packs a punch and brings our Bibimbap to life.
5. Crown your masterpiece with the fried egg and sprinkle the roasted sesame seeds over the top for an extra crunch.

## Nutritional Insight

For a serving size of 300g, the nutrition content is as follows:

- Calories: 450
- Carbohydrate Content: 60g
- Cholesterol Content: 185mg
- Fat Content: 15g
- Protein Content: 12g
- Saturated Fat Content: 3.5g
- Sodium Content: 550mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are just estimates.

## Dishing it up with Bibimbap

Bibimbap pairs well with a myriad of side dishes. From the fermented tang of Kimchi to the light crunch of Korean cucumber salad (Oi Muchim), these add-ons elevate your Bibimbap experience.

## Ingredient Substitutes: A World of Possibilities

Can't find Gochujang in your local supermarket? Replace it with a mix of Sriracha and a pinch of sugar for that sweet heat.
For a gluten-free option, swap soy sauce with Tamari.

## A Few Tips to Perfect Your Bibimbap

- Warm your serving bowl before adding your ingredients. This helps keep your Bibimbap hot for longer.
- Love a bit of texture? Try using a variety of vegetables with different crunch levels.
- Don't shy away from adding other proteins like tofu or grilled beef for a twist.

## FAQs

### How can I make my Bibimbap more flavorful?

The secret lies in the Gochujang sauce. Its unique combination of spice, sweetness, and umami can be adjusted to taste. Don't forget the sesame oil – a little goes a long way!

### Can I add other vegetables to my Bibimbap?

Absolutely! Bibimbap is incredibly versatile. Feel free to add thinly sliced carrots, sautéed spinach, or even pickled radish. Just remember to keep everything colorful and fresh!

### Is Bibimbap healthy?

Yes, Bibimbap can be a balanced meal, full of nutrients from its various vegetable and protein components. The key is moderation in the amount of sauce and oil used.

### Can I prepare Bibimbap in advance?

Bibimbap is best served fresh, but you can prepare the individual components in advance. When you're ready to eat, simply assemble your bowl and enjoy!

### What is Gochujang made of?

Gochujang is a Korean chili paste made from red chili, glutinous rice, fermented soybeans, and salt. It brings a unique blend of spicy, sweet, and umami flavors to dishes like Bibimbap.

### How do I store leftover Bibimbap?

If you have leftover Bibimbap, it's best to store the components separately in airtight containers in the fridge. This way, the ingredients remain fresh, and you can reheat and assemble them when you're ready to indulge again.


Have some spare Gochujang? Try this simple Bibimbap recipe to finish off your leftover Gochujang paste. Just get some rice, salad, an egg, then mix together!

Super Easy Bibimbap


## Embracing the Purple Yam Magic: The Ube Cheese Ensaymada Story

Ube seems to be one of the popular ingredients when everyone started baking at home during COVID.

We had all sorts of desserts being made into an ube variety, like pandesal (bread rolls).

Now let's try making some ube cheese ensaymada.

Traditionally, ensayamada is a soft and fluffy pastry covered in sugar and butter.

We bring in the unique taste of ube (purple yam) to put a twist into this popular snack.

Try to get your hands on the best quality ube jam to get the best out of this treat!

## Ingredients

### For the Dough

- 38 grams of sugar
- 1 teaspoon instant dry yeast
- 60 grams of a whole large egg
- 240 ml of fresh milk (max 30C or 90F)
- 15 ml of ube flavoring
- 405 grams of bread flour
- 3 grams of salt
- 45 grams of unsalted butter

### For the Filling

- Ube (Purple Yam) halaya/jam (for filling)

### For the Topping

- 95 grams of powdered sugar
- 170 grams of unsalted butter, room temperature
- 60 grams of all-purpose cream (chilled)
- 1/ teaspoon vanilla extract

This recipe yields 18 pieces, each weighing 45 grams (excluding the filling). It's recommended to use a 3.75-inch top and 2.5-inch base molder for the best result.

## Let's Get Mixing: Crafting the Ube Ensaymada

1. Start by whisking together the sugar, instant dry yeast, egg, lukewarm milk (max 30C or 90F), and ube flavoring in a large bowl. Ensure everything is well incorporated.
2. In another bowl, combine the bread flour and salt. Gradually add this mixture to your wet ingredients, ensuring the dough remains smooth and elastic.
3. Incorporate the unsalted butter, kneading for approximately 5 to 7 minutes until the dough achieves a smooth texture. The dough will be very sticky so use the slap and fold method. Alternatively, use a stand mixer and knead on medium-high for around 15 minutes.
4. Allow the dough to rest, letting it proof until it has doubled in size.
5. Once proofed, divide the dough into 18 equal parts, roll each part into a ball, and flatten it into a disc. Place a spoonful of ube halaya in the center of each disc and fold the dough over it, sealing it completely.
6. Arrange the rolls on a baking tray and allow them to proof again until they've doubled in size.
7. Bake the rolls in a preheated oven at 160C or 320F for around 20 minutes or until they turn slightly golden but not brown. Remember, every oven is unique, and baking times may vary.
8. While the rolls are baking, prepare the topping by mixing powdered sugar, unsalted butter, all-purpose cream, and vanilla extract until it achieves a creamy texture. Be careful of using cold butter as it will split.
9. Once the rolls are done, allow them to cool slightly before generously applying the topping. Finally, top with some grated cheese.

## Nutritional Insights

Given that the recipe yields 18 servings, each serving size is 45 grams (excluding the filling). This serving size contains approximately:

- Calories: 180
- Carbohydrate Content: 25 grams
- Cholesterol Content: 30 mg
- Fat Content: 7 grams
- Protein Content: 4 grams
- Saturated Fat Content: 3 grams
- Serving Size: 60 grams
- Sodium Content: 50 mg
- Sugar Content: 10 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 2 grams

Please note that nutritional values may vary slightly depending on the specific brands of ingredients used.

## Perfect Pairs: What to Serve with Ube Ensaymada

Your Ube Ensaymada can easily be the star of any meal, but pairing it with a cup of hot chocolate or coffee elevates the entire eating experience. The warmth and bitterness of the beverages perfectly contrast the sweetness of the ensaymada, making each bite even more enjoyable.

## FAQs

### Can I use dry active yeast instead of instant yeast?

Yes, but remember that dry active yeast needs to be activated before use. This is done by dissolving it in warm water with a pinch of sugar.

### Can I substitute the Ube flavoring with something else?

You could try using Ube powder or fresh, grated Ube. However, the unique flavor and vibrant color might vary.

### How long does the Ube Ensaymada last?

If stored properly in an airtight container, it should last for about 3 to 4 days.

### Can this recipe be made vegan?

Absolutely! Substitute the regular milk with a plant-based one, replace the egg with a flaxseed egg, and use vegan butter.

### Can I freeze the Ube Ensaymada?

Yes, the ensaymada freezes well. Just make sure to wrap it securely in plastic wrap or foil and place it in a freezer bag.


Let's learn how to make these delicious Ube Ensaymada. Learn how to craft this pillowy delight right in your kitchen.

Ube Cheese Ensaymada


## Your New Favorite Dish: Sesame Chicken with Sticky Sauce

If you're a fan of the tantalizing blend of sweet, salty, and savory flavors, then it's time you met your new favorite dish: Sesame Chicken with Sticky Sauce. This Asian-inspired meal, featuring crispy chicken bites drenched in a luscious sticky sauce, will have your taste buds dancing in delight.

## The Ingredients You'll Need

- 75 grams of Vegetable oil
- 2 eggs (lightly beaten)
- 24 grams of cornstarch
- 90 grams of plain flour
- 2.5 grams of salt
- 2.5 grams of pepper
- 5 grams of garlic powder
- 5 grams of paprika
- 3 chicken breast fillets, chopped into bite-size pieces (about 500 grams)
- 15 grams of sesame oil
- 2 cloves garlic, chopped
- 15 grams of white vinegar
- 30 grams of honey
- 30 grams of sweet chili sauce, to taste
- 45 grams of ketchup
- 30 grams of brown sugar
- 60 grams of soy sauce
- Boiled rice, to serve
- 20 grams of sesame seeds, to serve
- Small bunch of spring onions/scallions, chopped, to serve

## The Cooking Process

1. Combine the bite-sized chicken pieces with the beaten eggs in a bowl, ensuring each piece is well-coated.
2. Next, in a separate shallow dish, blend the cornstarch, flour, salt, pepper, garlic powder, and paprika.
3. Gently roll each egg-coated chicken piece in the flour mixture, ensuring each bite gets an even coat. Then, fry these morsels in vegetable oil until they turn a beautiful shade of golden brown.
4. Once cooked, allow the chicken to rest and strain over a paper towel to remove excess oil.
5. Now, it's time for the magic sauce! Combine the sesame oil, chopped garlic, vinegar, honey, sweet chili sauce, ketchup, brown sugar, and soy sauce in a pan. Heat this aromatic mixture over medium heat until it thickens slightly and gains a sticky consistency.
6. Introduce the crispy chicken pieces back into the pan, stirring to ensure each piece is generously coated with the sticky sauce.
7. Your Sesame Chicken with Sticky Sauce is ready to be served. Pair it with rice and garnish with a sprinkle of sesame seeds and a scattering of chopped spring onions.

Prep Time: 15 minutes
Cook Time: 20 minutes

## Nutritional Information

Each serving of Sesame Chicken with Sticky Sauce (about 350 grams) offers:

- Calories: 520 kcal
- Carbohydrate: 38 grams
- Cholesterol: 95 mg
- Fat: 26 grams
- Protein: 34 grams
- Saturated Fat: 6 grams
- Sodium: 1,170 mg
- Sugar: 20 grams
- Trans Fat: 0 grams
- Unsaturated Fat: 10 grams

Remember that these values are estimates only.

## Top Tips and Secrets for the Perfect Crispy Sesame Chicken with Sweet Sticky Sauce

- Fry the chicken in oil that is at least 350 F or 180 C. This ensures you will have crispy batter.
- Do not fry too many pieces of chicken at once.
- Ensure you slice the chicken in bite-sized pieces and in roughly the same sizes so they all cook together.
- Marinade the chicken slices in soy sauce before cooking for at least four hours so the chicken meat will not be bland.
- Use high quality and pure sesame oil for maximum sesame taste.

## Alternative Ingredients to Make Crispy Sesame Chicken with Sweet Sticky Sauce

- Substitute white vinegar with Chinkiang Vinegar for an even more authentic Chinese taste.
- Use chicken thighs instead of chicken breast for a deeper flavour.
- This will also work well with pork pieces instead of chicken.
- We did not use MSG, but you can add some as you please!

## How to Keep the Chicken Batter Crispy

- When frying, ensure not to overcrowd the chicken pieces in the pan.
- Fry the chicken pieces in oil that is at least 180 C or 350 F.
- Serve immediately after mixing the sauce with the chicken.
- If serving later, do not mix the sauce with the chicken to preserve the texture of the battered chicken.

## What Can I Serve with Crispy Sesame Chicken Aside from Rice

- Fried rice variations like garlic or egg fried rice
- Stir fried broccoli with oyster sauce and mushrooms
- This can also be served with cooked noodles.

## FAQs

### Why is my Sesame Chicken not crispy?

It could be because the oil wasn't hot enough when you added the chicken or the pan was overcrowded, causing the chicken to steam instead of fry.

### Can I make this dish ahead of time?

Yes, you can prepare the chicken and the sauce separately, then combine and heat them up when you're ready to serve.

### What can I do with leftover Sesame Chicken with Sticky Sauce?

Leftovers can be stored in the fridge and reheated the next day, making for a quick and delicious meal.

### Is this dish spicy?

The spice level of this dish can be adjusted to your preference by modifying the amount of sweet chili sauce used.

### Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs can make the dish even juicier. Just adjust the cooking time as thighs may take a bit longer to cook than breasts.


Recreate Chinese takeout flavours at home with this recipe. The chicken pieces are coated in cornflour, fried then mixed with a sweet, salty and sour sauce.

Sesame Chicken with Sticky Sauce


## Ingredients

To create the most irresistible Matcha White Chocolate Brownies with Tahini Swirl using more accessible ingredients in grams, you'll need:

- 85g unsalted butter (6 tablespoons)
- 75g white chocolate chips, divided (1/2 cup)
- 50g dark brown sugar (1/4 cup)
- 65g granulated sugar (1/3 cup)
- 1 teaspoon vanilla extract
- 60g smooth tahini, divided (1/4 cup)
- 125g all-purpose flour (or a 1:1 gluten-free flour blend, if you prefer) (1 cup)
- 1½ tablespoons matcha powder
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon honey

## Method for Matcha White Chocolate Brownies with Tahini Swirl

Follow these simplified steps to create your scrumptious Matcha White Chocolate Brownies with Tahini Swirl using the updated ingredient list:

1. Prep the baking pan: Preheat the oven to 350°F (180°C) and line an 8x8-inch metal baking pan with parchment paper.
2. Melt the white chocolate: In a heatproof bowl, add half of the white chocolate chips (37.5g). Set aside.
3. Brown the butter: In a small saucepan, melt and brown the butter, ensuring it doesn't burn. Once it turns light brown and nutty, pour the browned butter over the white chocolate chips. Let it sit for 3 minutes, then stir to melt the chocolate.
4. Mix wet ingredients: Add the dark brown sugar, granulated sugar, vanilla extract, and half of the tahini (30g) to the butter and chocolate mixture. Allow it to cool for 5 minutes.
5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour (or gluten-free flour blend), matcha powder, and salt.
6. Blend in the egg: After the butter mixture has cooled for at least 10 minutes, mix in the egg until well combined. Continue beating for another minute to incorporate air into the batter.
7. Combine wet and dry ingredients: Gently mix the wet ingredients into the dry ingredients using a rubber spatula until just combined, avoiding overmixing. Fold in the remaining white chocolate chips (37.5g) and evenly press the dough into the lined baking pan.
8. Prepare the tahini swirl: In a small bowl, whisk together the remaining tahini (30g) and honey until just combined. Be careful not to overmix to prevent seizing. Spoon 9 dollops of the tahini mixture over the top of the brownies.
   9.Create the swirl: Using a sharp knife, cut through the tahini dollops, creating a swirl pattern on the surface of the brownies.
9. Bake and cool: Bake the brownies for 27-28 minutes, or until the edges turn golden brown and the top is set but still soft. Remove them from the oven and let them cool in the pan for at least 10 minutes. Then, use the parchment paper to lift the brownies out of the pan, allowing them to cool completely. Cut them into 12 squares and serve.

## Nutritional Breakdown

These brownies are a treat, but they also have some surprising nutritional benefits. Each brownie (approx. 65g serving) provides:

- Calories: 275
- Fat: 15g
- Sodium: 105mg
- Carbohydrates: 30g
- Fiber: 1g
- Sugars: 18g
- Protein: 4g
- Cholesterol: 35mg

Please note these values are estimates only.

## Matcha Brownie Bliss: Tips and Tricks

- For a more intense matcha flavor, use a high-quality, finely ground matcha powder.
- Be patient when browning the butter, as it can quickly turn from browned to burnt.
- If you prefer a stronger tahini flavor, feel free to add an additional tablespoon of tahini to the swirl mixture.

## Creative Ingredient Substitutes

Can't find certain ingredients or want to try something different? Give these alternatives a shot:

- Replace matcha powder with 3 tablespoons of finely ground cocoa powder for a chocolatey twist.
- Swap white chocolate chips for semi-sweet or milk chocolate chips if you prefer a different chocolate variety.
- If you don't have tahini on hand, you can use almond or cashew butter as a substitute, although the flavor profile will change slightly.
- To keep the brownies gluten-free, use a 1:1 gluten-free flour blend instead of all-purpose flour.

## Frequently Asked Questions

### Can I make these brownies gluten-free?

Yes, simply replace the all-purpose flour with a 1:1 gluten-free flour blend.

### How should I store my Matcha White Chocolate Brownies with Tahini Swirl?

Keep the brownies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.

### Can I freeze the baked brownies for later?

Yes, you can! Wrap the individual brownies tightly in plastic wrap and store them in an airtight container or resealable plastic bag in the freezer for up to 3 months. Thaw them in the refrigerator or at room temperature before enjoying.

### Can I use a different type of chocolate in this recipe?

Yes, you can replace the white chocolate chips with semi-sweet or milk chocolate chips based on your preference. However, keep in mind that this will alter the flavor of the brownies.

## The Last Bite

Now you have the perfect recipe to create delectable Matcha White Chocolate Brownies with Tahini Swirl that will leave your taste buds in awe. With the right blend of ingredients, a few helpful tips, and a touch of creativity, you'll master these delightful treats in no time. So, go ahead and indulge in this heavenly dessert!


Savor the fusion of earthy matcha, creamy white chocolate, and nutty tahini in a luscious brownie. Discover the intriguing recipe and its surprising benefits.

Asian Recipes

Chinese Style Orange Chicken

Chef RV Easy Pandesal

Super Easy Bibimbap

Ube Cheese Ensaymada

Sesame Chicken with Sticky Sauce

White Chocolate Matcha Tahini Brownies