Sesame Chicken
August 20, 2009 | Print | E-mail | Filed under Asian, chicken, fried, rice
After making Szechwan shrimp a few weeks ago, hubby and I were both still craving Asian food. I, for one, would definitely eat a lot more of it if I weren’t allergic to peanuts/nuts. But, I just take that as a challenge – it means I have to get really good at preparing the Asian meals I love so that I can enjoy them frequently, too. This recipe for sesame chicken takes a bit of preparation time, but the results are so worth it. You’ll need:
- 2 chicken breasts
- 3 Tbsp roasted sesame seeds
- 3 cups cooked white rice
Marinade
- 1 tsp sesame oil
- 1/4 tsp soy sauce
- 1/4 tsp sugar
- 1 Tbsp red cooking wine
Batter
- 1/2 cup flour
- 1 tsp baking powder
- 3 Tbsp cornstarch
- 1 egg, slightly beaten
- 1/4 cup water
- 1 Tbsp vegetable oil
Sauce
- 6 Tbsp sugar
- 9 Tbsp honey
- 3 Tbsp ketchup
- 3 Tbsp white vinegar
- Dash of Tabasco sauce
First, make the marinade. Mix all the ingredients together in a small bowl, and then pour the mixture into a resealable bag (or, just pour them right into the bag and shake it up like I did, if you don’t feel like dirtying another dish).
Cut the chicken into pieces 1 to 1 and 1/2 inches in size, and then drop the chicken into the marinade. Let sit in the refrigerator for at least 30-40 minutes, or overnight.
In the meantime, make the batter for frying. Mix all the batter ingredients in a medium bowl until well-combined. Also, pour 1-2 inches worth of vegetable into your wok and put it on the stove over high heat. Using a thermometer, make sure that the oil reaches 350 degrees, but don’t let it get any hotter than that.
When the chicken has finished marinating, dip each piece of chicken in the batter. Before frying however, make the sauce. Mix all the ingredients together in a sauce pan over medium heat until the mixture is hot. Remove it from the heat and let it thicken slightly.
Fry the chicken in the hot oil 5-6 minutes or until golden brown. Remove to a paper towel to drain. When all the chicken has been fried, pour the sauce over the chicken and then sprinkle on the sesame seeds.
Serve over the rice.
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August 20th, 2009 at 1:04 pm
this looks so delicious! gorgeous photos too!
August 20th, 2009 at 5:00 pm
Mmmmm….that looks so good! I need to look at your blog with my grocery list & a pen!
August 20th, 2009 at 8:25 pm
Beautiful , yummy site-love the pictures! Thank you! Betty
September 24th, 2009 at 4:29 am
Thank you for this recipe!
November 18th, 2009 at 3:44 am
I have some chicken in the freezer and have been trying to figure out what to do with it. I think this just might be it. Looks delicious. Thanks for sharing!
February 21st, 2010 at 3:29 pm
Yummy meal.
Thank you.
May 12th, 2010 at 9:44 am
You’ve got one of my favorites here! This version looks delish. Thanks for the recipe!
May 12th, 2010 at 9:48 am
Love your photos! Great dish!
May 12th, 2010 at 6:07 pm
Those look like little morsels of tastiness. I love these flavors!
May 12th, 2010 at 6:56 pm
Yum! This looks awesome!!
May 12th, 2010 at 9:33 pm
This sesame chicken looks crispy and delicious!
May 13th, 2010 at 12:19 pm
Mmm…this sesame chicken looks delicious!
July 15th, 2010 at 10:30 pm
I’ve never made sesame chicken at home but will definately try this recipe. I like Asian flavor, just don’t like eating it out much. Looks delicious!