My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.

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  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

  • Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.

  • Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.

  • Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Cook's Notes

Tamari can be used in place of soy sauce, if you desire.

For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!

Nutrition Facts

745 calories; 37.1 g total fat; 88 mg cholesterol; 1405 mg sodium. 68.6 g carbohydrates; 34.3 g protein; Full Nutrition

Reviews (344)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/12/2010
This looks like a variation (or the other is a variation of this LOL) of the Perfect Sesame Chicken also posted here on Allrecipes. ANd it's GREAT! if you want a really wonderful lower fat/carb version marinate the chicken in the liquids and DUST marinated chicken with onlypart of the cornstarch. Dry fry or use 1tsp at a time of peanut oil in a non stick wok until cooked. Dump the sugar and use 2/3c sucralose and always use apple cider vinegar. use half the amount of cornstartch to thicken or use arrowroot powder. Traditional sauces (according to my Chinese friends) are a bit thinner than the thick styles. Just by not deep frying the meat you can save hube amounts of fat calories and cutting the sugar and the cornstartch removes much of the carb count too. This recipe is great as it is... but I'm just saying you can low fat-lower carb this dish so even those on special diets can enjoy:) Read More
(147)

Most helpful critical review

Rating: 3 stars
02/10/2011
This was pretty good. I followed the recipe except for adding chili paste. I agree with the reviewer who said something was missing. That special zing you get from real chinese was lacking but I was glad I could make this dish and know everything that was going into what my family was eating. Read More
(27)
462 Ratings
  • 5 star values: 319
  • 4 star values: 108
  • 3 star values: 21
  • 2 star values: 8
  • 1 star values: 6
Rating: 4 stars
04/12/2010
This looks like a variation (or the other is a variation of this LOL) of the Perfect Sesame Chicken also posted here on Allrecipes. ANd it's GREAT! if you want a really wonderful lower fat/carb version marinate the chicken in the liquids and DUST marinated chicken with onlypart of the cornstarch. Dry fry or use 1tsp at a time of peanut oil in a non stick wok until cooked. Dump the sugar and use 2/3c sucralose and always use apple cider vinegar. use half the amount of cornstartch to thicken or use arrowroot powder. Traditional sauces (according to my Chinese friends) are a bit thinner than the thick styles. Just by not deep frying the meat you can save hube amounts of fat calories and cutting the sugar and the cornstartch removes much of the carb count too. This recipe is great as it is... but I'm just saying you can low fat-lower carb this dish so even those on special diets can enjoy:) Read More
(147)
Rating: 4 stars
04/12/2010
This looks like a variation (or the other is a variation of this LOL) of the Perfect Sesame Chicken also posted here on Allrecipes. ANd it's GREAT! if you want a really wonderful lower fat/carb version marinate the chicken in the liquids and DUST marinated chicken with onlypart of the cornstarch. Dry fry or use 1tsp at a time of peanut oil in a non stick wok until cooked. Dump the sugar and use 2/3c sucralose and always use apple cider vinegar. use half the amount of cornstartch to thicken or use arrowroot powder. Traditional sauces (according to my Chinese friends) are a bit thinner than the thick styles. Just by not deep frying the meat you can save hube amounts of fat calories and cutting the sugar and the cornstartch removes much of the carb count too. This recipe is great as it is... but I'm just saying you can low fat-lower carb this dish so even those on special diets can enjoy:) Read More
(147)
Rating: 5 stars
12/15/2009
I'm a vegetarian so I only made the sauce from the second part of the recipe and it was the best sesame sauce I've ever made -- better than my favorite restaurant's! I made a couple of changes: veggie broth for chicken; bumped the vinegar to 3/8 cup; brown sugar instead of white; red pepper flakes instead of chili paste; 3 cloves of garlic. Instead of boiling the sauce as the recipe suggests I stir-fried the garlic in the sesame oil then added my fake meat and veggies then added everything else. I stirred in cornstarch until I was happy with the consistency so I probably used less than called for in the recipe. But the sauce was nice and thick and a wonderful combination of sweet and tangy. This is one is definitely a keeper! Read More
(115)
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Rating: 5 stars
10/19/2009
I have made this several times and am just getting to rating it. DELISH! Better then any chinese food take out.Didn't change a thing in the recipe Read More
(57)
Rating: 5 stars
02/10/2011
DELICIOUS recipe. The only thing I did differently was frying the chicken in a large skillet when the chicken was browned and ready I poured out the oil. Instead of pouring the sauce on the chicken on a platter I poured the sauce in the skillet and let it simmer for 3-5 minutes. It gave the chicken more flavor and let the sauce soak into the meat more. Finally served over jasmine rice and it was delicious. Read More
(44)
Rating: 5 stars
11/23/2009
This was spectacular. Didn't take a long time to make. Super great results. My boyfriend who only likes meat cheese and potatoes loved it:) I would recommend dousing the chicken pieces with cornstarch before putting it in the mixture to refrigerate and fry a tad longer for extra crispiness. Read More
(41)
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Rating: 3 stars
02/10/2011
This was pretty good. I followed the recipe except for adding chili paste. I agree with the reviewer who said something was missing. That special zing you get from real chinese was lacking but I was glad I could make this dish and know everything that was going into what my family was eating. Read More
(27)
Rating: 4 stars
10/26/2009
Flavor profile is there. Tastes excellent. I was looking for slightly crispier chicken but pleasantly surprised. I had my oil too hot so i flash fried the chicken and finished in the oven @375 for 15 minutes. Perfect! Next time i may try peanut oil instead of canola for frying. Read More
(26)
Rating: 4 stars
09/07/2010
I liked this recipe and my family loved it as well. I added shrimp to it and added some snow peas and diced red bell pepper. I would suggest seasoning your chicken prior with salt and pepper prior to adding it to the batter. For an extra kick I also added some red chili flakes to the sauce. Read More
(23)
Rating: 4 stars
01/05/2011
Really good. I couldn't get the red chile paste so I substituted ground red pepper. My 3 year daughter even enjoyed it. Read More
(21)