why make this recipe
Sesame Chicken is a delightful dish that combines the crunchiness of deep-fried chicken with a sweet and savory sauce. This dish is popular in many Chinese-American restaurants and can easily be made at home. Making Sesame Chicken yourself means you can control the ingredients and flavors to suit your taste. Plus, it’s a fun and satisfying way to enjoy a restaurant favorite in your own kitchen.
how to make Sesame Chicken
Ingredients :
- 8 oz. (230g) boneless and skinless chicken breast (cut into strips)
- Oil (for deep-frying)
- 2 tablespoons oil
- 1 clove garlic (minced)
- White sesame seeds (for garnishing)
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup cold water
- 1 tablespoon oil
- 1 pinch salt
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice vinegar (or apple cider vinegar)
- 4 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup water
Directions :
- Mix all the ingredients for the sauce in a bowl until well combined. Set it aside.
- In another bowl, mix all the ingredients for the frying batter. Stir several times to make sure there are no lumps and the batter is smooth. Add the chicken strips to the batter and stir until they are evenly coated.
- Heat 2 to 3 inches (5 to 7.5 cm) of oil in a wok or stockpot to 350°F (175°C) for deep-frying. Carefully drop the chicken into the hot oil. Use a spatula to gently loosen the pieces so they don’t stick together.
- Deep-fry the chicken until it turns golden brown. After frying, use a strainer or slotted spoon to remove the chicken from the oil. Allow excess oil to drain by placing the chicken on a dish lined with paper towels. Dispose of the oil properly.
- In a wok or skillet, heat 2 tablespoons of oil over high heat. Add the minced garlic and stir-fry until fragrant. Then pour in the sauce.
- When the sauce thickens, add the fried chicken to the wok or skillet. Stir continuously until the chicken is evenly coated in the sauce. Serve immediately with steamed rice and garnish with white sesame seeds.
how to serve Sesame Chicken
Serve Sesame Chicken hot, garnished with sesame seeds. It’s perfect over steamed rice or alongside stir-fried vegetables. For added flavor, you can serve it with a side of hot sauce or sweet chili sauce.
how to store Sesame Chicken
If you have leftovers, store the Sesame Chicken in an airtight container in the refrigerator. It should be consumed within 2 to 3 days for the best taste. Reheat it in a skillet over medium heat to bring back its crispiness.
tips to make Sesame Chicken
- Ensure the oil is hot enough before adding the chicken. This helps achieve that golden, crispy exterior.
- Don’t overcrowd the pan while frying the chicken. Fry in batches if necessary.
- For extra flavor, let the batter sit for a few minutes before coating the chicken.
- Adjust the sweetness of the sauce by adding more or less sugar according to your taste.
variation
You can make variations of Sesame Chicken by adding vegetables like bell peppers or broccoli to the dish when you mix in the sauce. For a spicier version, add some chili flakes or a dash of sriracha to the sauce.
FAQs
1. Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs will work well and add more flavor to the dish.
2. Can I make the batter ahead of time?
It’s best to use the batter fresh, but if you need to prepare in advance, store it in the refrigerator and use it within a few hours.
3. Is there a way to make this recipe healthier?
You can bake the chicken instead of deep-frying it. Coat the chicken with the batter and place it on a baking sheet. Bake at 400°F (200°C) until cooked through.
Sesame Chicken
Ingredients
For the Chicken
- 8 oz boneless and skinless chicken breast (cut into strips)
- 2 tablespoons oil (for deep-frying)
- 1/2 cup all-purpose flour (sifted)
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 egg white
- 1/3 cup cold water
- 1 tablespoon oil
- 1 pinch salt
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice vinegar (or apple cider vinegar)
- 4 tablespoons sugar
- 2 teaspoons cornstarch
- 1/3 cup water
For Garnishing
- white sesame seeds for garnishing
- oil for cooking
- 1 clove garlic (minced) for flavor
Instructions
Prepare the Sauce
- Mix all the ingredients for the sauce in a bowl until well combined. Set it aside.
Prepare the Batter
- In another bowl, mix all the ingredients for the frying batter. Stir several times to make sure there are no lumps and the batter is smooth.
- Add the chicken strips to the batter and stir until they are evenly coated.
Fry the Chicken
- Heat 2 to 3 inches of oil in a wok or stockpot to 350°F (175°C) for deep-frying.
- Carefully drop the chicken into the hot oil. Use a spatula to gently loosen the pieces so they don’t stick together.
- Deep-fry the chicken until it turns golden brown.
- After frying, use a strainer or slotted spoon to remove the chicken from the oil. Allow excess oil to drain by placing the chicken on a dish lined with paper towels.
Combine Chicken and Sauce
- In a wok or skillet, heat 2 tablespoons of oil over high heat. Add the minced garlic and stir-fry until fragrant.
- Then pour in the sauce.
- When the sauce thickens, add the fried chicken to the wok or skillet. Stir continuously until the chicken is evenly coated in the sauce.
- Serve immediately with steamed rice and garnish with white sesame seeds.