Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This is my version of Sesame Chicken. I am a dump cook so these measurements are approximate, not exact. I serve this with egg rolls, stir fry vegetables, Lo Mein and fried rice for a meal or on tooth picks for an appetizer.

Ingredients Nutrition


  1. Remove bone and skin from chicken.
  2. Cut into bite sized pieces.
  3. Mix with the first 8 ingredients (egg through white pepper).
  4. Stir in chicken.
  5. Cover and refrigerate 20 minutes.
  6. Mix 1/2-cup water and 1/4-cup cornstarch.
  7. Heat next ingredients (sugar through garlic) until boiling.
  8. Stir in cornstarch mixture.
  9. Cook until thickened.
  10. Taste and adjust sweetness to taste with vinegar or sugar.
  11. Remove from heat; keep warm.
  12. Heat oil (about 1-1/2 inches deep) to 350°.
  13. Fry pieces of chicken in batches small enough to allow free movement.
  14. Cook three minutes or until light brown or golden brown if you will only fry once.
  15. Remove from oil and drain on paper towels.
  16. Repeat until all chicken is done.
  17. (2nd frying is optional but makes the chicken crispy like you get at Chinese places) Reheat oil to 375°.
  18. Fry about 1/2 the chicken 1 minute, or until golden brown.
  19. Remove from oil and drain on towel.
  20. Repeat with remaining chicken.
  21. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.
  22. Serve immediately or keep in a warm oven for up to 30 minutes.


Most Helpful

I sure wish I could give this recipe more stars! We loved it, I prepared it exactly as written. I would not change anything. Very very good!

debbillem January 28, 2003

FANTASTIC!! What more can I say?? The only thing I changed was to use chicken brother wherever it called for water and added a touch of ketjap manis to the sauce. Excellent! I have searched the world over for something that actually tastes like I went to the Chinese restaurant. Now I have found it. Brings a tear to my eye. Sniff. :-)

aemilehi March 21, 2003

This sauce is excellent! Usually, when I try to make any Chinese dishes at home it never turns out quite right, but this is just as good, if not better! Realized too late that I could make the sauce veg by using vegetable broth. Will do that next time for a great dipping sauce(and add a little more hot chili to spice it up for me!) Oh, didn't have ginger paste so substituted a little ground ginger.

yogi September 26, 2002

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