Sesame Chicken

8:08 PM
Sesame Chicken, crispy chicken bites covered in a sweet and spicy sauce.  Distinct flavors of Chinese takeout at home with few ingredients.

A friend of mine emailed me on facebook and asked if I had any Chinese recipes, which I only had one. I don't know why I didn't have more since my husband is a huge fan of Chinese food.

This inspired me to look for more recipes. As I was looking at other blogger post, I came across one over at Simply Lydia, and I couldn't resist her post on Sesame Chicken.

It looked so scrumptious and delicious, and it got my taste buds to watering so, that I knew I had to try it.

Telling my husband I was making Sesame Chicken is all it took to spur him on to help me in the kitchen along with making another Chinese dish, Thai-Style Stir-Fried Chicken, which was also delicious.

Together, I can tell you, we are looking forward to making these two dishes again.

Sesame Chicken
    2 tablespoons flour
    2 tablespoons cornstarch
    1/4 teaspoon baking soda
    1/4 teaspoon baking powder
    2 tablespoons soy sauce
    1 tablespoon dry sherry
    2 tablespoons water
    1 teaspoon canola oil
    1 dash sesame oil
    1 pound boneless chicken breast meat - cubed
    Oil for frying

    1 cup chicken broth
    1/2 - 1 cup white sugar (depending on how sweet you want it)
    2 tablespoons white vinegar
    2 tablespoons soy sauce
    2 tablespoons sesame oil
    1 1/2 teaspoon chile paste
    1/4 teaspoon garlic powder
    1/4 cup cornstarch
    1/2 cup water

    2 tablespoons sesame seeds
    2 tablespoons green onion
Mix flour, cornstarch, baking soda and baking powder into a bowl. Add soy sauce, sherry, water, oil and sesame oil to the mixture.

Whisk until smooth. Add chicken and stir until chicken is coated in batter. Cover and refrigerate for about 30 minutes.

While chicken is marinating, in a small saucepan, add chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste and garlic powder.

Whisk and bring to a boil. In a measuring cup, add cornstarch and 1/2 cup of water; dissolve and add to boiling sauce. Simmer and whisk sauce until it thickens (about 2 minutes).

Turn heat to low and keep sauce warm.

In wok, heat oil on medium high heat. Add chicken in small batches and fry until golden brown (about 5 minutes).

Drain on wok rack and start next batch. After chicken has drained, put on a plate lined with paper towel and slightly tent plate with foil to keep chicken warm.

Once all chicken has been cooked, transfer to serving dish and pour sauce over chicken. Garnish with sesame seeds and green onion. Serve with your favorite rice.
Kay Little
Kay Little

This is a short biography of the post author and you can replace it with your own biography.