Chinese sesame chicken

Category

Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food you will love this dish. No more ordering chicken from chinese restaurants! Now you know how to make it yourself. Serve with jasmine rice.

 

Yields4 Servings
Chicken Marinade
 2 tbsp soy sauce
 1 tbsp dry sherry
 1 dash sesame oil
 2 tbsp cornstarch
 2 tbsp water
 ¼ tbsp baking powder
 ¼ tsp canola oil
 4 skinless, bonless chicken breast halves (cut into small cubes)
Sauce
 ½ cup water
 1 cup chicken broth
 ¼ cup distilled white vinegar
 ¼ cup cornstarch
 1 cup white sugar
 2 tbsp sesame oil
 1 tsp red chilli paste
 1 clove garlic (minced)
 2 tbsp toasted sesame seeds
Optional
 1 onion cut in cubes
 1 pepper cut in cubes
 1 cup jasmine rice
Directions:
1

Combine the 2 tablespoons soy sauce, the dry sherry, 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 the chicken. Cover and refrigerate for 20 minutes.
Start Timer: 20 Minutes

2

Heat oil in a deep-fryer or large saucepan to 190 degrees C

3

Combine the 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, stirring constantly. Turn heat to low and keep warm, stirring occasionally.

4

Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.

5

Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

6

I personally add cubed peppers and onion to the sauce

7

Serve with jasmine rice

 

Ingredients

Chicken Marinade
 2 tbsp soy sauce
 1 tbsp dry sherry
 1 dash sesame oil
 2 tbsp cornstarch
 2 tbsp water
 ¼ tbsp baking powder
 ¼ tsp canola oil
 4 skinless, bonless chicken breast halves (cut into small cubes)
Sauce
 ½ cup water
 1 cup chicken broth
 ¼ cup distilled white vinegar
 ¼ cup cornstarch
 1 cup white sugar
 2 tbsp sesame oil
 1 tsp red chilli paste
 1 clove garlic (minced)
 2 tbsp toasted sesame seeds
Optional
 1 onion cut in cubes
 1 pepper cut in cubes
 1 cup jasmine rice

Directions

Directions:
1

Combine the 2 tablespoons soy sauce, the dry sherry, 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 the chicken. Cover and refrigerate for 20 minutes.
Start Timer: 20 Minutes

2

Heat oil in a deep-fryer or large saucepan to 190 degrees C

3

Combine the 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, stirring constantly. Turn heat to low and keep warm, stirring occasionally.

4

Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.

5

Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

6

I personally add cubed peppers and onion to the sauce

7

Serve with jasmine rice

Chinese sesame chicken
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