1 Video | Photo: Sesame Chicken Recipe
Ingredients
- 3 boneless chicken breasts (about 1 1/2 pounds total)
For the marinade/batter:
- 6 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon kosher salt
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 teaspoon baking powder
For the sauce:
- 3 tablespoons toasted sesame oil
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 1 teaspoon chili paste (recommended: Sambal Oelek)
- 2 cups low-sodium chicken broth
- 1/4 cup cornstarch
- 2 tablespoons sherry vinegar
- 1/2 cup sugar
- 2 tablespoons soy sauce
- Peanut oil, for deep-frying
- Salt
- 3 tablespoons toasted sesame seeds, for garnish
- 2 to 3 tablespoons finely chopped scallions, for garnish
- 5 to 6 cilantro sprigs, for garnish
Directions
Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs.
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By Chef #1175692
pennsylvania
on March 06, 2013
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WE LOVED IT!!I had no trouble with this browning to fast. I cooked it on my stove with no thermometer, just got the fat hot, and turned it to med. heat. It took 5 min. just like the recipe said. The sauce was delishish! I didn't have the vinegar listed in the recipe so I used cidar vinegar, and put a tablespoon of cocktail sherry in the sauce. Wouldn't change a thing!
By jmarwillb_4788456
Fairport, NY
on February 27, 2013
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My whole family enjoyed this very much. I'm glad I watched the video, because the marinade was much thinner than the video showed. I just added more flour until it seemed to match what I had seen. I do think the sauce could use some salt and a bit more chili sauce. I found it to be a little flat unless I was eating a piece of the chicken. The coating on the chicken had plenty of salt. I did add broccoli and the sauce needed something more with the broccoli. However, my family loved it and I will continue to make it.
By ahd12963_13146343
germantown, 72
on February 13, 2013
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My chicken was super crispy but be sure to cut the chicken into small chunks as they brown very quickly..i cooked in fryer until brown and then put into oven at 300* between batches..this helped finish cooking. the sauce is very sweet but is definitely missing something??? don't know what..but that being said, the family devoured the entire portion. paired it with rachel ray's no pain lo mein. a nice mix..added broccoli to the lo mein so we had the meat, veggie and carbs covered.
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