Sesame Chicken Recipe

Really good, really simple Sesame Chicken recipe, and the dipping sauce thickened up just perfectly!

PREP: 35 mins
COOK: 20 mins
READY IN: 1 hr 15 mins

Ingredients:
Original recipe makes 6 servings

– 2 tablespoons all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon baking soda
– 1/4 teaspoon baking powder
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon dry sherry
– 2 tablespoons water
– 1 teaspoon vegetable oil
– 1 dash sesame oil
– 1 pound skinless, boneless chicken breast meat – cubed
– 1 cup chicken broth
– 1/2 cup white sugar
– 2 tablespoons distilled white vinegar
– 2 tablespoons dark soy sauce
– 2 tablespoons sesame oil
– 1 teaspoon chile paste
– 1 clove garlic, minced
– 1/4 cup cornstarch
– 1/2 cup water
– 1 quart olive oil for frying
– 2 tablespoons toasted sesame seeds

Easy Sesame Chicken Recipe

Directions:
– Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir the cornstarch mixture until smooth. Toss the chicken coat with the batter, then cover, and refrigerate for 20 minutes.
– Meanwhile, heat a saucepan with chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic over high heat. When the sauce starts to boil, dissolve 1/4 cup cornstarch into 1/2 cup of water and stir into boiling sauce. Reduce heat to simmer until the sauce thickens and turns clear, about 2 minutes, and keep sauce warm over low heat.
– In a large saucepan, heat olive oil to a temperature of 375 degrees F (190 degrees C), add in the battered chicken pieces and cook until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain off the excess oil, if desired. Serve the fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds.
– In a large bowl, whisk together the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper. Trim any excess fat

How To Make Sesame Chicken

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