By anme on July 09, 2007
Photo by Baby Kato
Photo by Baby Kato
"A few months ago I made this great sesame chicken that my mother and I loved.... problem was it was one of those dinners where I added a little of this... a little of that.... and could not for the life of me remember what on earth I put in it!! So after months of tinkering in the kitchen I FINALLY came up with the recipe last night, and wrote down all the ingredients!! Enjoy!"
Serving Size: 1 (402 g)
Servings Per Recipe: 4
"Restaurant Quality. I doubled the sauce and recommend doing this. I used 1 1/2 teaspoons of ginger instead of the 2 teaspoons indicated after double the ingredients. I will add 2 teaspoons next time. I used 2 tablespoons of sesame oil and increased the garlic. If you do not marinate your chicken you will lose some of the flavor but it will still be a good dish. My DH said to make this again so that means MAKE IT:)"
"Great dish. I made a minor adjustment. We don't like the five spice powder so we add powdered ginger and cinnamon to the sauce (2 of the 5). I'm really not sure frying the chicken is needed. I think it might be just as good with uncoated chicken. Great stuff, thanks."
"Good, flavorful sauce and the chicken turned out very moist. Next time I'd leave out the 5 Spice powder as it was a little overwhelming."
"Great flavor to this recipe. I did much of the prep work the day before. I cut the chicken into pieces, combined all the sauce ingredients (I doubled up on it) and put the cornstarch in a bowl so it was ready to coat the chicken in. I've made a note to myself to sift the cornstarch to get rid of any lumps. I wanted each chicken piece to be lightly coated with the cornstarch but that didn't happen because my cornstarch was too lumpy. I toasted the sesame seeds in a dry skillet."
"Very good, restaurant quality Sesame Chicken! We successfully doubled. Couple of minor changes: no cornstarch when we fried the chicken, and no five spice powder. It turned out fabulously. We will definitely make again :)"
"This is completely and utterly fantastic. The sauce is exactly what you want when you want sesame chicken. In fact, it is so good, I think you could skip the frying and simply grill the marinated chicken and it would still be wonderful! I doubled the sauce and used fresh ginger, otherwise made as directed and served with fried rice."
"I tried this a couple of weeks ago and just made it a second time per request. My family loves it. I advise using the Chinese 5 spice, and frying in a mix of peanut and canola oil - it really makes a difference. I used 2 Tablespoons of brown sugar in the sauce because it wasn't sweet enough for us the first time, but my 4 boys like the chicken without any of the sauce as well. I added blanched broccoli and fresh red bell peppers for color and texture just before serving. It was every bit as good as what we eat at restaurants."
"This family favorite is restaurant quality for sure! I followed to a tee but used extra garlic & sesame oil. Paired it with brown rice infused w/garlic and chicken broth. This will definitely be on my rotation. Thank you anme for a wonderful 5 star dish!"
"Delicious! I made this for my family and we devoured it. Its easy to prepare and it tastes just like our favorite restaurant. I really liked the marinade for this dish, really makes it. Thank you for taking the time to figure out the recipe."
"Overall this was a pretty good recipe. I didn't have time to marinate the chicken but I didn't feel like it was missing any flavor. Next time I'll either use low sodium soy sauce or cut the regular soy with water, thought it was a bit too salty for my taste. I will probably add a little more honey, we're used to a little bit more sweetness. Other than that, a great recipe!"
"We really enjoyed this recipe. I made half with chicken and half with tofu and both were very good. I omitted the Chinese Five Spice powder as we do not like it, and served with brown rice. It even got compliments from my picky eater! Will be having this again."
"I made this tonight for dinner with white rice and some bok choy. The DH really liked it. I cut down on some time by making the sauce while I was cooking the chicken. I did have an issue with the chicken sticking to the pan so I'd suggest using a non-stick or cast iron. Also I skipped the green onion as I forgot it and the sesame seeds alone were a great garnish."
"I love anything Asian inspired, and this chicken came out so wonderful! I loved the mix of flavors from all the ingredients, and this has been put in my "keeper" file for future use. We loved it! Awesome!"
"My family loved this! We served with fried rice. This reminded me of bourbon chicken. Go easy on the sesame oil unless you really are a fan. I doubled the sauce but really wasn't necessary. I loved the way the chicken was crunchy even covered in the sauce. Will be making again soon!"
"This one got rave reviews! Prepared as mostly directed, the only changes I made were to double everything in the sauce except the Sesame Oil, I only used 2 Tablespoons total, add several dashes of pepper flakes, and several green onions."
"The sauce to this recipe is spot on. Very good!!!"
"This had great flavor! I did use the 5 spice but I used a little less than 1/2 tsp. I like the flavor of it but I feel it can take over a dish very easly. I'm glad I decreased it, because there was just a hint and it was perfect for us. I also used fresh ginger. I skipped the warming step and prepped my sauce while I was stir frying the chicken in a wok. When the chicken was cooked I poured the sauce over it and turned it to low to simmer and thicken. I served this over brown rice and there was just enough extra sauce to soak into the rice too. We enjoyed this, thanks Anme!"
"This is delicious! Better than most carry-out places. I have used this sauce to glaze the chicken and bake it. I have also used it for breaded and pan fried shrimp. Very versatile (some weeks, I make it 2 or 3 times) and easy to make."
"This was really delicious, and the sauce was a thick dark brown the way you get it in a Chinese restaurant. Great for someone who wants to enjoy real-tasting Chinese food with no MSG!! :) I made mine with steamed spinach and stir fried Bok Choy."
"Loved this recipe. I used it when I had friends visit. It was a big hit, I did not use five spice powder as I didn't have it on hand. I added extra water to the sauch to ensure there was plent to pour on the rice. I also added shredded broccoli and carrot."