Description
My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.
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 the 2 tablespoons soy sauce
- the dry sherry
- 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 the chicken. Cover and refrigerate for 20 minutes.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Combine the 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
- stirring constantly. Turn heat to low and keep warm
- stirring occasionally.
- Fry the marinated chicken in batches until cooked through and golden brown
- 3 to 5 minutes. Drain on paper towels.
- Transfer the chicken to a large platter
- top with sauce
- and sprinkle with sesame seeds.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4