Sesame Chicken

芝麻雞

Sesame Chicken
Rating:
Your rating: None Average: 4 (34 votes)
Author: nang
Date: 2-12-11
Servings: 2
Prep Time: 30 minutes
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A popular Chinese-restaurant specialty dish that borders on the sublime. Chinese Sesame Chicken consists of crispy boneless chicken that is coated with a delicious sauce and toasted sesame seeds. This dish is easy to make at home and will save you money on Chinese take-out orders.

Recipe Ingredients:

  • 2 skinless chicken breasts, sliced into 1 inch slices
  • 1 tablespoon soy sauce
  • 1 tablespoon rice cooking wine
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper (less if you don't want it spicy)
  • vegetable oil or peanut oil for frying
  • 3 tablespoons flour
  • 1 tablespoon cornstarch or rice flour
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 1 tablespoon oyster sauce
  • 1/8 teaspoon sugar
  • 2 tablespoons soy sauce
  • 3 tablespoons water
  • Toasted sesame seeds, for garnish

Recipe Steps:

  • In a medium bowl, marinade the chicken in the soy sauce, rice cooking wine, sesame oil, sugar, salt and pepper. The chicken needs to marinade for at least 1 hour. I like to marinade it for about 2-3 hours.
  • In a medium bowl, mix together the flour, rice flour/cornstarch. Mix in the chicken so that all the chicken pieces are coated with the flour mixture.
  • In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot. Fry the chicken, in small batches, until golden and crispy, about 3-4 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels.
  • In a small sauce pan, mix together the Sriracha sauce, ketchup, honey, oyster sauce, sugar, soy sauce and water. Bring it to a slight simmer and add the chicken. Gently toss the chicken until it is evenly coated with the sauce.
  • Sprinkle the sesame seeds over the chicken. Serve with warm rice.

Serving Size: 2
Preparation Time: 30 minutes

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Your rating: None Average: 4 (34 votes)
Comments (3)
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annaclarice wrote 4 yearss ago

Are the flour and cornstarch for frying the chicken or thickening the sauce?

tum wrote 4 yearss ago

The cornstarch/rice flour is for coating the chicken to make it crispy. Hope this help!

RachaelRei wrote 4 yearss ago

This looks so delicious!! I'm not a huge fan of ketchup, any substitute suggestions? :-)