“If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.”
Prep: 35 m Cook: 20 m Ready In 1 h 15 m
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To make this Perfect Sesame Chicken, You’ll need the following Ingredients:
Ingredients:
2 tablespoons all-purpose flour
2 tablespoons cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
2 tablespoons distilled white vinegar
1 pound skinless, boneless chicken breast meat – cubed
1 cup chicken broth
2 tablespoons dark soy sauce
1 cup white sugar
1 teaspoon chile paste
2 tablespoons sesame oil
1 clove garlic, minced
¼ cup cornstarch
2 tablespoons toasted sesame seeds
½ cup water
1-quart olive oil for frying
Directions:
1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep-fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish.
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Perfect Sesame Chicken
Equipment
- Saucepan
- Bowl
- Deep fryer
Ingredients
- 2 tbsp all-purpose flour
- 2 tbsp cornstarch
- ¼ tsp baking soda
- ¼ tsp baking powder
- 2 tbsp low-sodium soy sauce
- 1 tbsp dry sherry
- 2 tbsp water
- 1 tsp vegetable oil
- 1 dash sesame oil
- 2
tbsp distilled white vinegar - 1 pound skinless, boneless chicken breast meat - cubed
- 1 cup chicken broth
- 2 tbsp dark soy sauce
- 1 cup white sugar
- 1 tsp chile paste
- 2 tbsp sesame oil
- 1 clove garlic, minced
- ¼ cup cornstarch
- 2 tbsp toasted sesame seeds
- ½ cup water
- 1 -quart olive oil for frying
Instructions
- Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
- Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear about 2 minutes. Reduce heat to low, and keep sauce warm.
- Heat olive oil in a deep-fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
- Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish.