“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.”

Ingredients Nutrition


  1. 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.
  2. In separate bowl, combine chicken pieces, remaining 2 teaspoons soy sauce, and remaining 2 teaspoons rice wine.
  3. Marinate chicken at room temperature, about 30 minutes.
  4. Add egg whites and cornstarch and stir until well blended.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with rice and top with green onions (optional).

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a