Rating: 4.5 stars
498 Ratings
  • 5 star values: 346
  • 4 star values: 113
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 6

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.

Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 34.3g; carbohydrates 68.6g; fat 37.1g; cholesterol 87.7mg; sodium 1405mg. Full Nutrition
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