Prep 40 mins
Cook 15 mins
This is a great sesame chicken recipe. Yummy. Next time I make it, I might not cook the chicken in the same manner to cut down on the fat/calories. But the taste of the sauce is great!!! The longer the sauce sits/cooks, the more tasty. Rave reviews from all my neighbors. Comes from the Colorado Collage Cookbook.
- 3⁄4 cup sugar
- 1⁄4 cup soy sauce
- 2 teaspoons soy sauce
- 2 1⁄2 tablespoons white vinegar
- 6 teaspoons rice wine or 6 teaspoons dry sherry, divided
- 1 cup chicken broth
- 6 boneless skinless chicken breast halves, cut into bite size pieces
- 2 egg whites, lightly beaten
- 1⁄4 cup cornstarch
- 1⁄2 cup vegetable oil
- 1 teaspoon garlic, minced
- 3 -6 red pepper pods, dried and hot
- 1⁄4 cup sesame seeds
- In medium bowl, combine sugar, 1/4 cup of the soy sauce, vinegar, 4 teaspoons of the rice wine, and chicken broth. Whisk to blend and set aside.
- In separate bowl, combine chicken pieces, remaining 2 teaspoons soy sauce, and remaining 2 teaspoons rice wine.
- Marinate chicken at room temperature, about 30 minutes.
- Add egg whites and cornstarch and stir until well blended.
- In wok, heat oil over medium-high heat. Cook chicken, in 3 batches, until golden on all sides, about 3 minutes. Remove with slotted spoon and drain on paper towls. Cover with foil to keep warm.
- Discard all but 2 tablespoons drippings from wok and reduce heat to medium. Add garlic and pepper pods and cook, stirring frequently, until peppers blacken, about 1 minute.
- Add reserved soy sauce mixture, increase heat to medium-high, and cook until sauce thickens, about 15 minutes. Add reserved chicken and sesame seeds and stir until coated.
- Serve with rice and top with green onions (optional).
Thanks for posting this recipe! The Colorado Collage Cookbook has so many fabulous recipes, and this is one of my favorites.