Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Sesame Chicken
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- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1128
- Total Fat
- 84 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 32 g
- Cholesterol
- 168 mg
- Sodium
- 814 mg
Here’s a takeout favorite that relies on a little bit of technique for perfect results. This sesame chicken follows the double-fry technique that so many great takeout dishes are based on: first deep-fry, then stir-fry. The chicken cubes are fried in small batches for an even crust, then tossed quickly in a wok with the sauce so the pieces stay crisp.
- Level: Intermediate
- Total: 35 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1128
- Total Fat
- 84 g
- Saturated Fat
- 12 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 1 g
- Sugar
- 15 g
- Protein
- 32 g
- Cholesterol
- 168 mg
- Sodium
- 814 mg
Ingredients
Sesame Sauce:
Chicken:
To Assemble:
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Directions
Special equipment:
a deep-fry thermometer- For the sesame sauce: Whisk the ketchup, brown sugar, honey, oyster sauce, soy sauce, sesame oil, chicken powder, cornstarch slurry and vinegar together in a small bowl until combined. Set aside.
- For the chicken: Place the cut chicken in a large bowl. Add the1/2 cup water, oyster sauce, sesame oil and chicken powder. Massage the chicken for about 30 seconds to work the seasonings in. Mix the cornstarch and flour well in a second large bowl. Dredge the marinated chicken a few pieces at a time into the flour mixture, rolling until each piece is well coated, then place the chicken on a baking sheet and let rest at least 10 minutes. Reserve the leftover flour mixture in the bowl.
- Meanwhile, preheat the frying oil in a large wok or skillet to 375 degrees F on a deep-fry thermometer.
- Once you’re ready to fry, add the 1 cup water to the remaining flour mixture in the bowl to make a batter. Roll the chicken pieces back into the batter and deep fry in batches until golden brown and crispy, 4 to 6 minutes per batch. Transfer the fried chicken to a rack set over a baking sheet to drain.
- To assemble: Heat another wok or large skillet over high heat. Add the oil. When you see the first whisps of white smoke, stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the sesame sauce to the hot pan and bring to a rolling boil. Stir and scrape down the sides until the sauce is thick enough to coat the back of a spoon. Stir in the fried chicken, sesame oil and the toasted sesame seeds. Fold until the sauce coats the chicken completely. Serve hot.
