This sesame chicken is begged for by my family! In contrast to what the ingredient list suggests, it’s very simple to prepare. You will adore this tasty dish if you enjoy Chinese cuisine. Over jasmine rice, serve.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 dash sesame oil
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon canola oil
- 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1 quart vegetable oil for frying
- ½ cup water
- 1 cup chicken broth
- ¼ cup distilled white vinegar
- ¼ cup cornstarch
- 1 cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon red chile paste (such as Thai Kitchen®)
- 1 clove garlic, minced
- 2 tablespoons toasted sesame seeds
Instructions
- Combine 2 tablespoons soy sauce, dry sherry, a 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 chicken. Cover and refrigerate for 20 minutes.
- Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine 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, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
- Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
- Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.
- Tamari can be used in place of soy sauce if you desire.
- For a sweeter sauce, use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!
Nutrition Facts
| Calories | 745 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 1405 mg |
| Sugars | 51 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious recipe!! Best sesame chicken I have ever had.
Very good, don’t make the Sauce too early to it turns into a thick Jelly.
My family requests this every 2-3 weeks!
This is my first time ever rating something, it’s just soooo good I had to! I’ve made it about 6 times including when we had my mother-in law over and once with friends, it’s better than at a restaurant so they’re always impressed.
This was SO GOOD! Better than most restaurants! I did cut the sugar in half as other reviewers mentioned and it was still pretty sweet. I used rice vinegar instead of sherry because its what I had. I also stir fried some veggies and added them which was great!
It’s a 5. I made a couple of small changes. Nothing worth mentioning.s
Flavor is excellent! Although, I will probably skip batter and frying step next time and just sear breast meat chunks. Made a TON of sauce. I could have doubled the amount of chicken I cooked and had plenty of sauce. Served with fried rice and stir fried vegetables. Will make again.
It was wonderful. I cut the sugar down to 2/3 cup and it didn’t affect the taste.
VERY GOOD! Like a restaurant but without the grease and sodium.
This is fantastic! I make it gluten free using Gluten Free flour and soy sauce as we we have Celiac Disease in our family and it still comes out great and you would never know it was GF. I usually make extra sauce as our family really likes it.
Excellent recipe!! It is just as good without the sauce! I was eating it as I was frying it! Lol so I left half without and sauce and half with! My son who is autistic and picky ate both!!! Thank you for sharing!! Blessings!
Delicious. Not as daunting as all the ingredients make it look. My chicken didn’t look quite the same after frying but it did have enough batter on each piece to enjoy. There is a lot of sugar in this sauce. I only used 3/4 of the amount and it was still too sweet for us. Also, we poured a little over our chicken or dipped it so as not to use all the sauce, which seemed like a lot.
This was SPICY!! Like, clear out your sinuses-type spicy. It tasted like it could’ve been great but I thought it called for wayyy too much red chili paste. I only used 2 1/2 cups (it’s all I had) and there was quite a bit of sauce left over and the red chili paste was all I could taste. YIKES. My boyfriend couldn’t even finish his, we were both sweatin’ while eating this. Maybe I did something wrong? I love spicy food but this was the type of dish where I had to take a sip of milk after every bite. I’ll probably try this again and add maybe 1/2 – 1 cup of red chili paste.
Loved it! You can definitely add more chicken as the recipe makes plenty of sauce. I used red wine as I didn’t have sherry; worked out fine.
Really good! I added steamed broccoli for a vegetable element and the authentic Chinese restaurant experience. It is a few steps, but not as hard as you would think.
I loved it! Instead of regular vinegar I used rice vinegar which paired nicely with the rice I served with it. Low sodium soy sauce is also the way to go.
This sauce is one of the best I’ve made. Picky hubby even came back for seconds. I added just a touch more chili sauce. We’ve even had it over leftover baked chicken and it was amazing. We’ll make it again and again
Easy and wonderful alternative to takeout. I made it as per the directions, and the flavors were on point. Served with rice and a side of potstickers for a great Saturday night meal.
The flavor was good. I cut the sugar back to 1/4 cup. I used red wine vinegar instead of sherry. I used apple cider vinegar in the sauce instead of regular vinegar. When I added the cornstarch to the broth and vinegar it clumped up and I couldn’t get the clumps to dissolve. Next time I will add the cornstarch slowly and to cold broth. I had to drop the chicken into flour before frying it because there wasn’t enough from the marinade to crisp up. Also, I would double the amounts next time.
Excellent! I was a bit apprehensive when the sauce had an unappealing color, but color changed to beautiful orange when it boiled.
Delicious! I cheated a little and used popcorn chicken cooked in air fryer and added some sautéd red pepper but made the sauce exactly as recipe called for and served over jasmine rice. This recipe is a keeper!