Sesame Chicken

"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."
 
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Ready In:
1hr 5mins
Ingredients:
22
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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. :-)
     
  3. 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.
     
  4. This was great! I doubled the chili paste because we like a little "heat" and I didn't have ginger paste so I just used 1/4 tsp ground ginger. We thought the sauce was terrific. DH and I ate just about the entire recipe -can we say "oink"?
     
  5. Inedible. the chicken was rubbery tough, the sauce was awful. One of my boys drowned his in hot sauce and ate it but everyone else rinsed their servings and gave them to the dog :<
     
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Tweaks

  1. There is no need to look for another sesame chicken recipe. Tastes just like the real thing! - I have substituted chicken for tofu, but cut back on the chili paste if doing so. Also I tried vegetable broth instead of chiken broth, but did not come out quite the same. Overall a great recipe!
     

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