My family begs for this sesame chicken! It’s much easier to prepare than the ingredient list indicates. If you are a fan of Chinese-style food, prepare to love this yummy dish. Serve over jasmine rice.
Prep Time::10 mins
Cook Time::20 mins
Additional Time::20 mins
Total Time::50 mins
Servings::4
Ingredients
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2 tablespoons soy sauce
1 tablespoon dry sherry
1 dash sesame oil
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
¼ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon canola oil
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 quart vegetable oil for frying
½ cup water
1 cup chicken broth
¼ cup distilled white vinegar
¼ cup cornstarch
1 cup white sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon red chile paste (such as Thai Kitchen®)
1 clove garlic, minced
2 tablespoons toasted sesame seeds
Directions
Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.
Tips
Tamari can be used in place of soy sauce if you desire.
For a sweeter sauce, use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!