Perfect Sesame Chicken
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.
If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce.
To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stoneware pan with all the marinade (which made for a nice breading) drizzled 1/4 olive oil over top, and baked at 375 for 47 minutes. I turned the chicken half way through baking. The dipping sauce thickened up just perfectly! I only used 1/2 cup of sugar and it was still plenty sweet. Thanks for a great recipe, my hubby loved it!Read More
I had a hard time with this one. I thought that there was far too much sugar and cornstarch in the sauce and the batter was too thin. I was able to turn this into very good sesame chicken, but it didn't do it for me as written. Sorry - and thanks for the recipe!Read More
To cut down on fat, I baked rather than fried this chicken, and it was still to die for! I followed all directions except when it came time to put them in the olive oil, I put them on my stoneware pan with all the marinade (which made for a nice breading) drizzled 1/4 olive oil over top, and baked at 375 for 47 minutes. I turned the chicken half way through baking. The dipping sauce thickened up just perfectly! I only used 1/2 cup of sugar and it was still plenty sweet. Thanks for a great recipe, my hubby loved it!
OH MY GOSH....THIS WAS AMAZING!!! I'm not trying to toot my own horn or anything but this is the best sesame chicken that I've ever had (and I've had a lot). I used 3/4 cup of brown sugar, 1 1/2 cup olive oil and followed the rest of the recipe to a T. I used the corn starch mix to my preferred thickness. Served dish with broccoli and white rice. My fiance just went off to work to brag how great a chef I am! SO EASY! If your batter stuck to the pan, you might want to leave chicken in fridge longer before frying and make sure your oil is hot enough.
I made this tonight for my husbands birthday. I got rave reviews from everyone, including the MIL! I cut the sugar down to 1/3 cup and to be honest, it could have been 1/4 or under even. It was just awesome, the flavor outstanding. I didn't dump the entire slurry of cornstarch/water, but kept adding until I was satisfied with the thickness, definitely did not use it all. I think that is just a preference type of thing. I will be making this many more times!
Baked, not fried! Like emilyjane928, I wanted to avoid deep frying. Slightly different approach...I coated a baking sheet with 2T olive oil, then spread the chicken (straight from fridge) onto the sheet and baked at 400 degrees for 15 min. Then turned the chicken and poured the hot sauce over the top, returned to oven for another 10-15 min. Great reviews from family!!! Also...only used 1/2 c sugar...will use another tsp chili paste next time to kick up the heat. Yum!
I was very impressed with this batter. The chicken fried up with a shatteringly crisp crust and was moist inside. Unfortunately, as soon as the sauce was poured over it, that great crispness was lost. It made a nice presentation, but next time I'll serve the sauce on the side. I reduced the amount of sugar in the sauce to 3/4 of a cup, and 2/3 cup would probably work too. I only needed to use about 2/3 of the cornstarch slurry to thicken the sauce. I fried the chicken in a wok and used peanut oil instead of olive oil and I only used about 1 1/2 cups of oil instead of a quart. All-in-all this had a very good flavor and I'll make it again
It is a great recipe for sure. However we thought it was very sweet made as written. Even the kids agreed. I should have read the reviews. It turned out beautifully otherwise. It does make a lot of sauce so no need to double it.
This is a very tasty recipe, but it is better to use another type of oil other than olive oil for frying. Olive oil should only be used at low temperatures. At a high heat, properties change, and what is healthy for you, actually becomes unhealthy.
I had a hard time with this one. I thought that there was far too much sugar and cornstarch in the sauce and the batter was too thin. I was able to turn this into very good sesame chicken, but it didn't do it for me as written. Sorry - and thanks for the recipe!
Loved it!!I followed the recipe to the letter with the exception of frying in olive oil. I used my deep fryer that has vegetable oil in it. Had this few weeks ago from a restaurant and have been wanting it again ever since. The batter didn't heavily coat the chicken at all which was different from restaurant style but still very good. Sesame flavor was perfect. Served which a variation/combination of "House Fried Rice" and "Fried Rice I" from this sight which included some sesame oil as well. Excellent. Thank you.
This recipe turned out awesome! Just the right amount of breading on the chicken. There was more sauce than necessary, but better to have too much than not enough. The only change to the recipe was that i cut down the amount of sugar as advised in other reviews (used 3/4 cup). Everything was delicious and it looked like we had gotten take out. We ate this with jasmine rice and steamed broccoli.
AMAZING! I'm only 14 but it was easy to make this for 9 people!!! (It did take a while, but it was more than worth it) It tasted just as good as any Chinese restaurant, and my parents said they would pay me to make it again!! I've been trying to find a good sesame chicken recipe for a long time, and this is definitely as good as it gets! Thank you SO much!!
I made just the sauce and used it over sauteed green beans. I used a mixture of white rice vinegar and a dark Chinese rice vinegar (which has great flavor)--I'd definitely recommend something other than the distilled stuff--all that does is make food sour without adding much in the way of taste.
I used 1/8 cup Merlot instead of dry sherry, added red food coloring for appearance and, I deep fried it in corn oil. In the future I will decrease the sesame oil to 1 tablespoon instead of 2. All in all it was really good. I will definately make it again.
Amazingly good – and that batter is amazing – such a light crispy/crunchiness. I will try this again substituting ½-2/3 c honey for the sugar, about 1 T chili paste, only 1 T sesame oil, regular not low sodium soy sauce, and frying in peanut oil for the asian take-out flavor the peanut oil gives. I might try a small squeeze of ketchup in the sauce. If you thicken this sauce with arrowroot (only) it will freeze well. This would be good on jasmine rice. I’ll try the battered chicken with a sweet/sour sauce and pineapple/bell peppers, or with a lemon sauce/glaze too. Thank you – especially for the batter.
Do NOT bake these in the oven with the sauce over them ... makes for a weird consistency that way. Need to try baking them without the sauce (which BTW is VERY tasty)
I used to love sesame chicken from the local chinese shop, but no longer. This is amazing! I made the sauce with 1/4 cup sugar, per a recommendation of another reviewer. Also, the original poster said to adjust the amount of sugar depending on how sweet we want the sauce. So I used less, then gradually added more, appx. another 1/4 cup, until my daughter and I liked the taste. I served it over hot jasmine rice. The sauce and the sesame seeds went on right before eating. Mmmm! The chicken even stayed crunchy that way! I would recommend this to everyone. It is amazing! We love fried tofu, too, so I will try this same recipe with tofu cubes instead of chicken.
Sesame chicken (from one particular restaurant) is one of my sons' favorite foods. I have tried to make it MANY times. This is absolutely the best and closest I have ever come to the sesame chicken he loves the most. Thank you!!! Will make again many, many times!
Absolutely amazing! I halved the sugar and it was still pretty sweet. I've tried it as written and I've tried it adding garlic, oyster sauce, ginger and a few dashes of soy sauce to the sauce. They're both excellent, the second adding a little extra something to the sauce. Kids loved both versions and my only mistake the first time around was not doubling the recipe. I am NEVER ordering this again, only homemade! Kids said that it was better than at the restaurant. Thank you +++++ for this recipe! I'll try posting a picture next time around, it never seems to sit around long enough to take one
Not bad overall, but we felt that something was missing. The batter for the chicken was very flavorful, the sauce just seemed flat. I followed other reviewers suggestions and used brown sugar and lessened the amount but ended up adding more because it needed something. Next time I will try adding either some zing or more dark soy....
Very good recipe! My kids (2 and 4) gobbled it up and begged for it for dinner tomorrow night!!! I did reduce the Sesame oil by half and it was still way too much. Next time I make this, I'll just add 1/2 TLBS of the Sesame oil and see how it goes. Also, I fried the chicken in canola oil. Olive oil has a very low smoke point and will breakdown and not taste very good before you finish frying your chicken. I also added a squeeze of ketchup to the sauce not only to give it some color, but to add to the flavor. This is a GREAT recipe and I will be definately be making it again with a few tweeks!
I have to say I rate very few recipes but this came out so bland after so much work i had to warn folks away. Maybe if I had poured over reviews and modified something would be better but as is it is BLAND.
We LOVED this sauce. We didn't care for the chicken, way to salty but the sauce is so great that I rated it 5 stars anyway. I make the sauce regularly for potstickers, chow mein, spring rolls, soups, etc. I only add 1/2 the sugar, cornstarch and water though.
Hubs & I thought the was good, not great. Our son however, absolutely loved it. I always try to make a recipe as written the first time, as I see that as the only fair way to rate something. That said, I did change the amount of sugar right off the bat - 1C just looked like way too much for the amount of liquid so I reduced it by half, figuring I could always add more if need be. Also, I made the slurry as written, but found that I didn't need to use it all. My sauce tightened up almost immediately with roughly 1/2 of the mixture. I followed all other sauce measurements, then tasted in order to assess flavor. Wow - was it sweet! If I ever made this again, I would cut the sugar even more, 1/3 or even 1/4C would probably be enough. I also found it a bit bland outside of the sweetness. Prior to serving, I added 2 tblsp rice vinegar & 2 additional tblsp soy which we felt perked it up nicely. The chicken itself was quite good - it fries up nicely with this batter, which is not too heavy. It came out tender and juicy with a light crisp. Overall, I'd make this again - with the changes mentioned it becomes more of a 4-star dish for us.
After reading the reviews I decided to add 2 teaspoons of chile paste because others stated that it was a little sweet. My husband and I loved it. The chicken alone was good, once you add the sauce its even better. I learned the hard way the first time I made a sauce that when it calls for water and cornstarch to thicken it add it to the other ingredients VERY SLOWLY mixing while you pour it in.. just a little advice for those of you that have never made sauce before!
Awesome recipe, made it almost exactly as the recipe directs but cut the sugar down to 1/2 cup - it was still a little too sweet for me, I'll go with 1/4-1/3 cup next time. No need to deep fry the chicken either, a thin layer of oil when cooking is sufficient. Will be making this again! Adding some veggies like broccoli and green onion would help too.
This was great, EXCEPT 1 cup of sugar was WAAAYYY too much!! It was absurdly sweet. Half the sugar would make this perfectly and still probably even be sweet.
I've made this recipe twice now. The first time I baked the chicken as other reviewers recommended and had a HUGE mess in the kitchen. The chicken flavor was good baked but the cleanup was a nightmare. So the second time I fried the chicken and the recipe turned out much better. Sometimes you just have to enjoy the extra calories from frying and cut back calories somewhere else. I followed the recipe to the letter both times. I think the next time I will back down on the sugar maybe by half and switch to brown sugar from Zulka sugar (dehydrated cane juice sugar). I love the texture of the breading so much that I plan to use this recipe for breading fish (minus the soy sauce) in other recipes. The chicken breading is so light and crispy that it's ideal to use in other ways. I do plan to add this into long term meal rotation (since it's fried I can't put it in very often). Thanks for a great recipe.
My husband requests this meal frequently. After making way too much sauce the first time, I found that the sauce freezes really well and will easily thaw out for the next time. Now I intentionally double or triple the recipe for the sauce and only make enough chicken for two of us and have enough sauce frozen so that I can skip that step the next time it is requested.
Sooooooo good! I didn't have any low-sodium or dark soy sauce so, I substituted regular soy sauce for both and it still came out wonderful. The chicken was moist and flavorful. Even though the chicken was crispy it did seem to get soggy rather fast... I'm glad I served the sauce on the side instead of pouring it over all the chicken. And speaking of the sauce... Wow this recipe made a lot. I cooked approx. 2 lbs of chicken and made chicken fried rice to go along with the dish and still had plenty of sauce left over. Next time I will only make half the sauce recipe. The only other change I made to the sauce was to use 3/4 cup brown sugar instead of white, rice wine vinegar instead of distilled white and added a few drops of red food coloring to enhance the presentation. For my palate, the 2 TBSP of sesame oil was a bit overpowering... just a personal preference but, next time I will use only 1 TBSP. Oh yes... there will definately be a next time!
This was absolutely amazing. I didn't change a thing. I served it with broccoli and rice and my husband thought it was as good as any chinese restaurant around.
Unbelievable sauce! I used frozen popcorn chicken and oven baked until crispy. Doubled the sauce and had way too much, so will freeze the leftovers in a Ziploc bag and thaw under warm running water when we make this next, which will be soon!
This recipes is fantastic,I did not change a thing. It is very easy to prepare. I have to prepared the batter ahead and let the chicken soak in the batter for a little longer than 20 minutes almost an hour and it was fine. Once done this is a very impressive dish, better than you would get in a restaurant!! Great Recipe
My kids said, "Mom you have to make this more often". That kind of says it all!! The only variation is I fried the chicken in vegetable oil, not olive oil. Will make this again and again and again!!
I traded the regular vineager for rice vinegar as per others suggestions and I omitted the Sherry as I had none on hand and just added more water. I ended up not using all of the cornstarch mix to thicken the sauce. I think the level of thickness is something every cook has to determine for themselves and adjust accordingly. Those are the only changes I made and this was awesome!!! Very high quality. I will be making this for years to come. Thanks for the great recipe!
I didn't care for this.
This is one of my husband's favorite dishes. The coating for the chicken is wonderful and I find myself picking at the chicken pieces before I even get dinner plated.
Spectacular recipe. The consistency of the sauce is excellent, and the chile paste gives it a subtle kick. If you like it spicy (as I do) you can up the chile paste a little bit, but not too much. "This is better than the sesame chicken I've had at most chinese restaurants." - My roommate
So easy, yet tastes phenomenal. My husband loved it and said it was better than any restaurant! I did use a little less sugar after reading the other reviews and it was still fantastic. I've tried many fantastic recipes on this site, but this might be the biggest hit yet!
Always a Big hit with everyone a bit time consuming but worth every minute
It was very good if you follow the ingredients. First time making this type of chicken. I just fried the chicken in a pan.
This is a great recipe and does taste a lot like take out sesame chicken but I found the sesame oil to be overpowering, I used just a drop of it in my sauce instead of 2 TBS and it still was very strong.
I didn't have sherry or sesame oil and I substituted the chili paste for 1/8 teaspoon of cayenne pepper and it still came out absolutely amazing. I also used organic cane sugar instead of white sugar and that also tasted good. Also, I used the soy sauce packets from all the take out I had gotten and saved in the fridge. I used a trick for thickening the sauce that my mom gave me years ago and used ice cold water and mixed that with the corn starch (instead of just water) and that thickens it immediately (literally!), which means less time waiting for yummy goodness! If you don't have a kitchen thermometer to see how hot the oil is, put the oil in a large skillet on med-high for 20 minutes + and you'll be good. I fried mine at 300 degrees and they came out crispy. No need for take out when you have this recipe!!!!
Very good but a bit more work than a 1-dish stir fry
Skipped the chile paste on personal preference, and used white cooking wine in place of sherry (what I had in the house). This was great, and traveled well to work - in separate containers for the sauce and the chicken, then mixed them once heated.
All I can say is that this recipe was AWESOME!!! I also used 3/4 cup of sugar and instead of using chili paste, I used 1/2 teaspoon chili powder. Also, I'm allergic to gluten, so I used rice flour instead of all-purpose flour, and I used gluten free soy sauce. This was absolutely FABULOUS!!!
I just reviewed this recipe and forgot to say to reduce the amount of sugar. I guess to your taste. The amt in recipe is too much as many have already stated.
Can you say YUM? This dish was wonderful. I thought that it might involve a lot of prep work but it didn't as long as you make sure you have all your ingredients in the order listed before making it. I did have to make a change with using peanut oil instead of olive oil. Olive oil doesn't do well with high heat frying and the peanut oil adds just the right flavor to this delicious Asian concoction. Thanks for sharing!
I just use the recipe for the sauce and it is amazing! I use half of the corn starch because I used the full amount the first time and it was like jello when it cooled.
everyone in our family really enjoyed this dish, but we used srirachi sauce instead of chilly paste and fried rice instead of white. YUM
I think I will cut down a little bit on the sugar the next time. A cup is a lot, we thought it was just a little sweet, but this is a good recipe. Most of this dish can be prepped early in the day which makes getting it on the table quickly in the evening great.
I wouldn't say this tastes like the Chinese takeout, but it is pretty good. The batter alone rates 5 stars. The sauce makes it soggy. Next time I'll put the sauce over rice, not the chicken.
This wasn't anything special, really. And I ended up with the majority of the sauce left. I can't imagine using that much sauce for each serving. The batter wasn't on the chicken at all, so I added 1/4 c. flour which made for a very light, very thin breading. Only my eldest thought it was great, but he'll eat about anything. I guess if you're not real picky, that this is fine. It is a lot of time and work for ordinary though.
very good thanks .
It's true! This was perfect! Thanks for a tasty & easy way to make something I love!
Wow! This is definitely a 5 star restaurant quality dish! We loved every mouthful. I followed the recipe exactly except for the sherry ( I just used the same amount of water). I have to disagree with those that said to reduce the amount of sugar, I started out with 3/4 cup and it wasn't the taste I was looking for. I wanted more of a sweet and sour sauce and it just lacked flavor. With 1 cup of sugar it was very sweet but the flavor was so much better. We then just cut down on the amount we used over the chicken pieces and rice. It was just what I was looking for and I will enjoy this recipe for years to come! Thanks for sharing!
This turned out to be one of the best tasting chicken recipes I've ever made. It was a bit labor intensive, but so worth it once you put that first piece of sweet sesame chicken in your mouth. I followed the recipe just as written, except didn't use a quart of oil, I only used about a cup and half, and probably could have used a bit less. I added in the cornstarch slurry just until it reached the thickness I desired, but that was almost the whole amount. I was leery of the amount of sugar, but it was "perfect" for us. I served with Lo Mein Noodles from this site.
Restaurant quality for sure! I followed the recipe except for the following changes: replaced sherry with sesame oil, reduced sugar to 1/3 cup, rice instead of white vinegar, and no chile paste. I almost baked it but my husband said to fry it and I'm so glad--it really added a great flavor! Definitely will make again!
"PERFECT" is the best name for this recipe. My family loved it. This recipe really doesn't serve 6 though...More like 4. I will double the chicken with the same amount of sauce next time. Served with egg rolls and spinach/mandarin orange salad. OUTSTANDING!
I made this LAST summer... but silly me forgot to review it. I baked mine and then stirred in sauce. It was super good, but not quite the same as what I've eaten in restaurants.
Great recipe, I have substituted half of the required sugar with honey and added a tiny bit of crushed red peppers to the sauce.
"Perfect" pretty much describes this recipe. Sadly, I will not be making it often, as my family likes it WAY too much and I wind up having to stand there for AGES deep frying 5 lbs of 1-inch chicken cubes. That gets old amazingly fast. :)
this was a very good dish. i baked it like a few reviews did because i didn't want the mess with frying the chicken pieces in the hot oil, and the clean up afterwards of it. i did half the sugar and that was plenty sweet, also i used the whole 1/4 cut of cornstarch, but i think i would only use half of that if i make it again. actually i do plan on making it again as my husband really liked it. thank you Doreen for such a delicious recipe.
This recipe calls for WAY too much sugar. I'm a male college student and didn't enjoy the amount of sugar in this - I even went out of my way to create an account it was that bad. I went out on a limb to see if it somehow was all going to work out and all I ended up with was a headache and sore stomach. Reduce the sugar to maybe 1/4 cup and take heed of the other negative reviews. I was skeptical of the light batter used to fry the chicken however was pleasantly surprised by the finished product.
4 stars only because I changed a couple things. First, I did not have sherry, so I substituted water. Second, I only used 1/2 cup sugar (which was PLENTY). I will make this again using a bit more chili paste, as we like things spicy.
Made it exactly how the recipes states, and it turned out GREAT! We served it with fresh steamed broccoli and it was a huge hit at my house!
I was dying for a baked version of this, so I looked at some of the reviews and thought, "OK, no problem!" But... there was a problem! The baking of the chicken with the frying crust was just awful. That said, the main thing I wanted was the sesame sauce recipe, and it was great! I used brown sugar instead of white, and it was just lovely... the right consistency, and easy to make. I guess if I want to go healthy and bake the chicken pieces next time I'll just bake them in a regular flour-egg-flour crust and then top them with the sauce. But the sauce is a definite keeper!!!
This was absolutely delicious! I could not find any chili past so I omitted that and I also only used 1 TBS of the sesame oil after reading other reviews. This recipe does make a lot of sauce, I only used half but froze the rest for when I make this again. Yum!
This is delicious! Like most everybody else, I didn't follow the recipe exactly, but it was close enough to say this recipe is great. I made it 2 days ago and will do some more again today. Word of good food spreads quick here in the barracks and they want more! For the record, I used a couple hot little red thai peppers instead of chili paste and I added some ginger. I also split a cup white sugar and brown sugar (still only one cup though). My Philippina counter-part doesn't allow low-sodium soy sauce in the house either... so, it was all Silver Swan. Delicious.
One food I miss from the States is Chinese sesame chicken. This was the first recipe I have ever tried and wow am I impressed. I followed the video on this and only used 3/4 cup of sugar. I didn't have sherry, so left that out. The sauce was gorgeous! It was that perfect sticky consistency like you'd get from a take away. I need to find an equally as good fried rice recipe and I'll be sorted. I served along side some prawn crackers and sweet chilli dipping sauce.
I don't know what I did wrong but this came out horribly
This was a great recipe. I did not have any sherry so I substituted it with water. I also used siracha instead of chile paste. After cooking the chicken I threw it in a bowl and spooned the sauce over the chicken and tossed. Kids loved it.
My family really liked this recipe. I've never tried making chicken like this before, and it was a first-time success! Even without the sauce the chicken is tasty and addicting. My husband isn't a fan of sesame oil, so the sauce was a bit too much for him. I made this a second time, but substituted the sesame oil in the sauce with a balsamic vinegar, and it made the sauce a bit more like sweet and sour, which tasted just fine.
This was not that great. I mean it was ok enough to eat, but not worth the effort.
this was soo soo good. loved it. my two little boys inhaled it :)
Do not make! Literally so gross could not even eat it, the house stinks now because of it
Love it every time... Added a little more Chile past for more of a kick!
Not quite sure what went wrong, but the chicken came out really funny tasting. The actual sauce was great, so we just ate it over rice. I don't think I'll attempt it again. Disappointed :(
I followed the recipe exactly except I fried the chicken in vegetable oil because I won't use olive oil to fry anything. The dish turned out very good and really hit the spot for my 13 year old son and I. I am used to Sesame Chicken being spicy but this was really tame. Next time I make it I will double the chili paste and maybe add some red pepper flakes. Overall very good.
I didn't batter and fry the chicken. Instead, I just made the sauce and put it on grilled chicken breasts. Absolutely delicious!
Excellent recipe. I will definitely make this again, but add sesame seeds next time.
very good recipe. i think i need a little more batter next time as i like my chicken with a bit more crust to soak up the sauce.
This is so good. It really does have the flavor of sesame chicken from a Chinese restaurant. I didn't fry the chicken, I baked it instead - so it had a different texture - but it was still tasty.
This recipe is incredible!! I have never made a chinese recipe that actually taste like the food you can get in a restaurant. I made the recipe exactly as it said and it tasted amazing. The recipe is well written and easy to follow and includes ingredients that I commonly have in my kitchen. This is definitely a keeper. Thanks!
This was wonderful. My daughter fixed this last night because her youngest son is having surgery this morning and this is his favorite. She took the suggestions of others and decreased the amount of sugar to 1/3 cup. Other than that she followed recipe exactly. This received thumbs up from grandson...and my DH (quite an accomplishment). This has become a new favorite. Thanks so much Doreen..
Outstanding! I did not deep fry the chicken...I baked it. I also used red pepper flakes instead of chili paste. Served over white rice. I would make this again and again. My husband liked it too.
The sauce turned out pretty good. I used a little too much of the cornstarch slurry though--next time I won't use all of it. Since I didn't have dark soy sauce on hand, I used regular soy sauce and added one green onion (whole) and a handful of mushrooms to the sauce as it boiled. I then removed the mushrooms and green onion before I added the cornstarch mixture. It helped the flavor quite a bit. Also, I subbed brown sugar for white (only 1/3 cup), it helped with the coloring. I also baked mine at 375 for 40 minutes as emilyjane928 suggested. Turned out to be delicious!
It was quite good, though I only used 1/4 cup of brown sugar for the sauce and it was still too sweet for me. I didn't have chili paste, used vietnamese garlic chili sauce instead.Used two or three cloves of garlic. No sherry, didn't have any. Don't forget the sesame seeds on top. I found it a bit greasy, but that's just the way it is. It was a hit.
Oh my goodness this was awesome! My daughter and husband both said it was the best chicken I have ever made. Only variation was I used vegetable oil (it was cheaper and I already had it). Thank you for sharing!
I made this in hopes of recreating a dish from one of my favorite restaurants and it was better! Even my picky 4-year-old nephew loved it. I would highly recommend it.
Delicious, restaurant quality sesame chicken - I put in a tad less sugar and upped the chili paste by the same minute amount. It was perfect. Maybe it's just my beginner status in the kitchen, but this took me FOREVER to make. If you've never made anything like this before, be prepared for a multi-hour experience. Note: 3/4 cup sugar, more chili paste, less cornstarch
I have been looking for years for a recipe that resembles Chinese take out. THIS IS IT!! Absolutely amazing. Just try it and see for yourself!
I also baked the pork (I used pork pieces instead of chicken) instead of frying it and it was DELISH. I just spread it out on a lightly greased baking sheet and baked it at 425 for about 30 minutes, flipping it all over once in between. My only complaint is that my sauce never did turn clear. I don't know what I did wrong. It looked more like caramel frosting than sesame sauce. That was sad. But the flavor was GREAT. Excellent dish. Will make again.
This dish is one of my absolute favorites! The sauce came out wonderful and not too sweet like some of the homeade ones turn out. Just be sure the plug in to exact number of servings so you make enough!!
Great recipe, although I found the sauce to be too sweet. Next time I will 1/2 the sugar! Chicken was perfect and I made to go along side,steamed broccoli and sesame jasmine rice. Thanks,
Love it! I sub apple juice for sherry and crushed red pepper flakes for chili paste.
My family loved this! Any time I ask for dinner request this always comes up. It's a little complicated and time consuming, so only make it for special occasions. But taste better than some restaurants.
Made this for lunch today and the whole family loved it. I did omit the chile paste since I'm cooking for children but I did add just a small smattering of crushed red pepper. It was VERY sweet which is probably why both my boys gave it such high reviews but it was an over kill of sugar for a grown up. Next time I will reduce the sugar considerably and up the vinegar. I also doubled the recipe and I'm glad I did 2 pounds of chicken was almost completely eaten between the 5 of us.