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Sesame Chicken
Sesame Chicken has tender bites of fried chicken tossed in a deep sesame-flavored sauce. After just one bite, your taste buds will be very happy!
Ingredients
2 pounds boneless skinless chicken breast, cut into 1” cubes
Marinade
1/2 cup soy sauce
1 tablespoon tahini
1 teaspoon toasted sesame oil
1 teaspoon kosher salt
1/3 cup all-purpose flour
1/3 cup corn starch
1/4 cup water
1 tablespoon rice vinegar
1 1/2 teaspoons baking powder
Sauce
3 tablespoons toasted sesame oil
1 teaspoon minced fresh ginger
1 teaspoon garlic chili paste
1 3/4 cups chicken broth low sodium
2 teaspoons sherry
1/2 cup granulated sugar
2 teaspoons tahini (make your own here)
2 tablespoons corn starch
2 tablespoons soy sauce
1 1/2 tablespoons Champagne vinegar
2 tablespoons toasted sesame seeds plus more for garnish
Other
Peanut oil to come up 3 inches up side of pan or wok
Slivered scallions
Instructions
- Mix all of the marinade ingredients in a medium bowl and add the chicken pieces to coat. Marinate for 30 minutes while you prepare the rest of the recipe.
- In a medium sauce pan, heat sesame oil over medium low heat and add the ginger and garlic chili paste and cook to flavor the oil, three minutes.
- Add the chicken broth, sherry, sugar and tahini and raise heat to medium and bring mixture to hot.
- In a small bowl, mix corn starch with the soy sauce and vinegar to form a slurry.
- Add this to the hot sauce and stir to thicken. Once hot and bubbling, remove to a back burner and keep hot on a low heat. If the sauce is not thick enough, mix another tablespoon of corn starch with a little water and slowly add to hot sauce until desired thickness. If too thick, add a little water or soy sauce to thin.
- Start cooking the rice so that it is done once the chicken is done. If you have a rice cooker, this can be a make ahead item.
- Toast the sesame seeds by placing in a dry pan and heating over medium heat for 4-5 minutes, tossing often. Remove to a dish after toasting so they don’t continue to cook in the hot pan.
- When ready to fry, pour the chicken into a colander over a bowl to drain off some of the excess marinade. You can discard the drained marinade.
- In a heavy pan or wok, heat peanut oil to 375 degrees F.
- Heat oven to warm to hold cooked chicken between batches.
- Fry wet chicken pieces in four batches to maintain the oil temperature, moving cooked chicken with a spider or strainer to a pan covered in paper towels. To fry, use tongs and quickly place one piece at a time into hot oil, not letting the pieces touch each other. Each batch will take about 3-4 minutes. Let the oil come back to 375 degrees F before starting the next batch. Keep cooked chicken in warm oven between batches.
- Once all the chicken is cooked, place warm cooked chicken pieces in a large bowl and toss with the hot sauce. Add in the toasted sesame seeds and toss again, saving a little to sprinkle over the finished dish.
- Serve on a platter or in a bowl with the reserved sesame seeds sprinkled over the dish and garnish with slivered scallions.
- Serve with the cooked white rice on the side.
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Find it online: https://www.afamilyfeast.com/sesame-chicken/
