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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.
- 6 boneless skinless chicken breasts
- 1 egg
- 44.37 ml flour
- 44.37 ml cornstarch
- 29.58 ml water
- 4.92 ml salt (or to taste)
- 9.85 ml olive oil
- 2.46 ml baking soda
- 2.46 ml white pepper
- 118.29 ml water
- 59.14 ml cornstarch
- 236.59 ml sugar
- 236.59 ml chicken broth
- 177.44 ml vinegar
- 9.85 ml dark soy sauce
- 9.85 ml chili paste or 9.85 ml chili sauce
- 4.92 ml olive oil
- 14.79-29.58 ml honey
- 14.79 ml ginger paste
- 1 garlic clove, finely chopped
- olive oil (for the wok) or peanut oil (for the wok)
- 29.58 ml toasted sesame seeds (to taste)
- Remove bone and skin from chicken.
- Cut into bite sized pieces.
- Mix with the first 8 ingredients (egg through white pepper).
- Stir in chicken.
- Cover and refrigerate 20 minutes.
- Mix 1/2-cup water and 1/4-cup cornstarch.
- Heat next ingredients (sugar through garlic) until boiling.
- Stir in cornstarch mixture.
- Cook until thickened.
- Taste and adjust sweetness to taste with vinegar or sugar.
- Remove from heat; keep warm.
- Heat oil (about 1-1/2 inches deep) to 350°.
- Fry pieces of chicken in batches small enough to allow free movement.
- Cook three minutes or until light brown or golden brown if you will only fry once.
- Remove from oil and drain on paper towels.
- Repeat until all chicken is done.
- (2nd frying is optional but makes the chicken crispy like you get at Chinese places) Reheat oil to 375°.
- Fry about 1/2 the chicken 1 minute, or until golden brown.
- Remove from oil and drain on towel.
- Repeat with remaining chicken.
- Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.
- Serve immediately or keep in a warm oven for up to 30 minutes.
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!
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. :-)
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.