Sesame Chicken – crispy chicken with sweet, savory sauce with 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.
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. Buy it now!
Sesame Chicken Recipe
Serves 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes
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
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
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.
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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