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The Spruce / Julia Hartbeck
Sesame chicken is a very popular restaurant dish. You may want to increase the vinegar or lower the amount of sugar for this one—it all depends on how sweet you want the sauce.
Ingredients
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3 boneless chicken breasts
For the Marinade:
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2 tablespoons light soy sauce
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1 tablespoon cooking wine, or dry sherry
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3 drops sesame oil
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2 tablespoons flour
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2 tablespoons cornstarch
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2 tablespoons water
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1 teaspoon vegetable oil
For the Sauce:
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1/2 cup water
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1 cup chicken broth
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2 tablespoons vinegar
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1/4 cup cornstarch
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1 cup sugar
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2 tablespoons dark soy sauce
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2 tablespoons sesame oil
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1 teaspoon chili paste, or more if desired
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1 clove garlic, minced
Other:
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2 tablespoons toasted sesame seeds
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3 1/2 to 4 cups Peanut oil, for frying
Steps to Make It
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Gather the ingredients.
The Spruce / Julia Hartbeck
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Toast the sesame seeds in a dry pan over medium heat. Set aside.
The Spruce / Julia Hartbeck
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Cut the chicken into 1-inch cubes.
The Spruce / Julia Hartbeck
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Mix the marinade ingredients together in a large bowl and marinate the chicken for 20 minutes.
The Spruce / Julia Hartbeck
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Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
The Spruce / Julia Hartbeck
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Bring oil to 350 F over medium high heat in a heavy bottom pan or wok. If you do not have a fry thermometer, you can also check the temperature by placing a wooden chopstick, or the handle of a wooden spoon, into the oil. If plenty of bubbles form, the oil is hot enough.
The Spruce / Julia Hartbeck
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Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
The Spruce / Julia Hartbeck
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Just before you are finished deep-frying, bring the sauce back up to a boil.
The Spruce / Julia Hartbeck
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Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice.
The Spruce / Julia Hartbeck
Nutrition Facts (per serving) | |
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676 | Calories |
31g | Fat |
68g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings: 3 to 4 | |
Amount per serving | |
Calories | 676 |
% Daily Value* | |
Total Fat 31g | 40% |
Saturated Fat 5g | 26% |
Cholesterol 78mg | 26% |
Sodium 1467mg | 64% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 1g | 3% |
Total Sugars 51g | |
Protein 31g | |
Vitamin C 0mg | 2% |
Calcium 82mg | 6% |
Iron 2mg | 12% |
Potassium 340mg | 7% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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