Sesame Chicken

Total Time:
25 min
10 min
15 min
  • 4 cups cold water
  • 2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise
  • 1 slice ginger, 1/4-inch thick
  • 3/4 pound chicken cutlet, whole
  • SAUCE (combine in bowl)
  • 1 tablespoon light soy sauce
  • 1 teaspoon white vinegar
  • 1 teaspoon Shao-Hsing wine or sherry
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 2 tablespoons chicken broth
  • Pinch of white pepper
  • 2 tablespoons thinly sliced scallions
  • 1 1/2 teaspoons black sesame seeds
  • 2 cups shredded iceberg lettuce
  • In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature.

  • Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it.

  • Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve.

  • Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately.


  • Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar.

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    Recipe courtesy of Food Network Kitchen