Don’t be fooled by the ingredients in this recipe for Chinese Sesame Chicken; it’s actually very simple to prepare and will leave you with the best-tasting sesame sauce you’ve ever made. Trust me on this.
It’s an easy chicken dish that will no-doubt be a mainstay in your kitchen repertoire.
2 tbsp soy sauce
1 tbsp dry sherry
1 quick dash of sesame oil
2 tbsp flour (all purpose)
2 tbsp cornstarch
2 tbsp water
1/4 tsp baking powder
1/4 tsp baking soda
1 tsp canola oil
4 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 quart vegetable oil for frying
1/2 cup water
1 cup chicken broth
1/4 cup distilled white vinegar
1/4 cup cornstarch
1 cup white sugar
2 tbsp soy sauce
2 tbsp sesame oil
1 tsp red chili paste (such as Thai Kitchen)
1 clove garlic, minced
2 tbsp toasted sesame seeds
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.
2. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
3. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
4. 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.
5. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
6. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
7. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.