Perfect Sesame Chicken
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce"I'm under 21 so I couldn't buy the wine. I used cran-apple juice instead. Still really good I thought! I also used peanut oil instead of olive oil because olive oil is so expensive. :) I'll be making this again. " - laineymainey
Yield: 6 Ready in 45 minutes
favorite of 90 people 61 people want to try
|2 tablespoonsall-purpose flour|
|1/4 teaspoonbaking soda|
|1/4 teaspoonbaking powder|
|2 tablespoonslow-sodium soy sauce|
|1 tablespoondry sherry|
|1 dashsesame oil|
|1 cupchicken broth|
|1 cupwhite sugar|
|2 tablespoonsdistilled white vinegar|
|2 tablespoonsdark soy sauce|
|2 tablespoonssesame oil|
|1 teaspoonchile paste|
|1 quartolive oil; for frying|
|2 tablespoonstoasted sesame seeds|
Perfect Sesame Chicken Preparation
1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
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