Sesame Chicken

The Hubby and I love Chinese food! One of our favorite dishes is Sesame Chicken. When I tried making sesame chicken, the first few times were a bust! Let’s face it, Chinese is not easy to make. I took a few recipes and made adjustments to what I think turned out pretty darn tasty and the closest I have found to sesame chicken at a Chinese restaurant!


  • 2 tbsp Flour
  • 2 tbsp Corn Starch
  • 1/4 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 2 tbsp Soy Sauce
  • 1 tbsp Dry Sherry
  • 2 tbsp Water
  • 1 tsp Canola Oil
  • 1 dash Sesame Oil
  • 1 lb Boneless Chicken Breast, cubed
  • 1 qt Vegetable oil for frying


  • 1 cup Chicken Broth
  • 3/4 cup Sugar
  • 2 tbsp Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Sesame Oil
  • 1 1/2 tsp Chile Paste
  • 1/4 tsp Garlic Powder
  • 1/4 cup Corn Starch
  • 1/2 cup Water
  • 2 tbsp Sesame Seeds
  • 2 tbsp Chives, finely sliced


Sift together flour, cornstarch, baking soda and baking powder into a medium bowl. Add soy sauce, sherry, water, canola oil and sesame oil. Whisk until smooth. Add the chicken and stir making sure all the chicken is coated in the batter. Refrigerate for 30 minutes.

In a small saucepan on medium high heat, add chicken broth, sugar, vinegar, soy sauce, sesame oil, chile paste and garlic powder. Whisk and bring to a boil. Dissolve the cornstarch in the water and add to the sauce. Simmer and whisk the sauce until it thickens. Turn heat to simmer to keep warm while frying.

In a wok or deep fryer, heat the vegetable oil on medium high heat to about 375 degrees. Fry the chicken in small batches until golden brown (about 5 minutes) and internal temperature is 165 degrees. Place the cooked chicken on a baking rack or paper towel lined plate to drain and slightly tent with foil to keep warm while frying. Place the chicken in a serving dish and coat with sauce. Garnish with sesame seeds and green onion and serve with your favorite rice.




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