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Sesame Chicken - crispy chicken with sweet, savory sauce with sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Sesame Chicken

Sesame Chicken – crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout.

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Everyone loves Chinese Sesame Chicken—deep-fried and crispy chicken coated with a sweet, savory sauce, and speckled with lots of sesame seeds. Sesame Chicken is the golden child of Chinese takeout restaurants as patrons and diners just can’t get enough of it. Lucky for us, I have decoded the secrets to making restaurant-style Sesame Chicken, with taste that rivals, if not better than, your favorite joint. My recipe tester gave this recipe two thumbs way up!

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

This recipe is one of the 35 recipes in my e-Book “Easy Asian Takeout,” which is only $5.95 and available for download WORLDWIDE. You can use it on your tablet, mobile phone, desktop or laptop so all my easy and delicious recipes are right at your finger tips. It’s also available on Amazon Kindle!

Easy Chinese Takeout is the ultimate cookbook that you can use in the kitchen. Click here to learn more about the cookbook and click here to buy now. Let’s cook and eat amazing, healthy, and absolutely scrumptious Asian food at home!

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Sesame Chicken - crispy chicken with sweet, savory sauce with sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Sesame Chicken - crispy chicken with sweet, savory sauce with sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Sesame Chicken

Sesame Chicken – crispy chicken with sweet, savory sauce with sesame seeds. Best and easiest recipe that is better than Chinese takeout

Prep time:

Cook time:

Total Time:




















Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

Sesame Chicken

Sesame Chicken – crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout.

This recipe is one of the 35 recipes in my e-Book “Easy Asian Takeout,” which is only $5.95 and available for download WORLDWIDE. You can use it on your tablet, mobile phone, desktop or laptop so all my easy and delicious recipes are right at your finger tips. It’s also available on Amazon Kindle!

Sesame Chicken - crispy chicken with sweet, savory sauce with lots of sesame seeds. Best and easiest recipe that is better than Chinese takeout | rasamalaysia.com

 

Sesame Chicken Recipe

Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes

Ingredients:

8 oz (250 g) boneless and skinless chicken breast, cut into strips
Oil, for deep-frying
2 tablespoons oil
1 clove garlic, minced
White sesame seeds, for garnishing

Fying Batter:

1/2 cup (65 g) all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1 egg white
1/3 cup (80 ml) cold water
1 tablespoon oil
Pinch of salt

Sauce:

2 tablespoons soy sauce
1 tablespoon Chinese rice vinegar or apple cider vinegar
4 tablespoons sugar
2 teaspoons cornstarch
1/3 cup (80 ml) tablespoons water

Method:

Mix all the ingredients in the Sauce until well combined. Set aside.

Mix all the ingredients in Frying Batter in a bowl until well combined, stir a few times to make sure there are no lumps and the batter is smooth. Add the chicken into the batter, stir to evenly coat with the batter.

Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stockpot to 350°F (175°C) for deep-frying. Gently drop the chicken into the oil and loosen them up immediately with a spatula to prevent the chicken from clumping together. Deep-fry the chicken to golden brown. Remove the chicken from the oil with a strainer or slotted spoon, draining the excess oil by laying the chicken on a dish lined with paper towels. Discard the oil.

Heat up 2 tablespoons of the oil in a wok or skillet over high heat. Add the garlic and stir-fry until aromatic before adding the Sauce.

As soon as the Sauce thickens, add the fried chicken into the wok or skillet. Stir continuously until all the ingredients are well coated with the sauce. Dish out, garnish with the white sesame, and serve immediately with steamed rice.

Cook’s Note:

My batter is very thick because it will make the chicken extra crispy, even after adding the sauce. If it’s too thick to work with, add 1-2 tablespoons water to loosen it up.

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