Sesame Chicken

Sesame Chicken

I have whined and complained before about my plight of living without Chinese takeout.  Well this is how I cope.  Sesame Chicken is my favorite on the all you can eat buffet, well along with the Crab Rangoon. This is a recipe that  I adapted from one my sister-in-law gave me.  The secret is definitely in the sauce here.  It is a fabulously sticky sweet sauce that perfectly coats the chicken and I actually like this better than takeout.  I started with chicken breasts, cut them up, battered them and fried them.  You could use the frozen, breaded chicken pieces, especially if you don’t have much time.  This is a family favorite and I am sure you will love it too.

Recipe: Sesame Chicken


for chicken:

  • 3 chicken breasts, cut into 1 to 1/2 chunks

  • 1/2 cup milk

  • 1 egg

  • 1 1/2 cups flour

  • 1 teaspoon salt

  • Vegetable Oil for frying

for sauce:

  • 1/2 cup water

  • 1 cup chicken broth

  • 1/8 cup vinegar

  • 1/4 cup cornstarch

  • 1 cup sugar

  • 2 tablespoons soy sauce

  • 2 tablespoons toasted sesame oil

  • 1/2 teaspoon granulated garlic

  • 2 tablespoons sesame seeds, toasted

Cooking Directions

for chicken:
Place milk and egg in a shallow bowl and beat together. Place flour in a shallow dish, a pie plate works well, stir in salt. Dredge chicken pieces in flour, dip in egg and milk and back in flour. Heat oil (about 2 inches) in a deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.

for sauce:
In a medium sauce pan, add water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil and garlic. Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened. You can pour the sauce over the chicken or dip each piece of chicken in the sauce.  Sprinkle with toasted sesame seeds and serve it all over rice.



Microformatting by hRecipe.



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