Sesame Chicken Recipe
I first discovered Sesame Chicken when I was eating at a Chinese buffet. The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home and after trying a couple different recipes, I came up with one that I enjoyed the most. As you might have noticed I garnished this dish with not only the traditional sesame seeds but sliced scallions as well. I feel the scallions play a big role in adding flavor to this recipe. Another great flavor enhancer is the marinade. The marinade is basically a fruity wine and chicken base combination. It adds great flavor to the chicken and makes it very moist coming out of the deep fryer. If you’re craving some amazing Chinese food or are just in the mood for something different, don’t be afraid to give this recipe a try.
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
Batter-
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil
Sauce-
3 tablespoons honey
2 tablespoons sugar
salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper
Cooking Instructions:
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown)
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.
Tags: cooking, recipes, food and drink, recipe
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[…] The juicy chicken and the amazing sauce had me hooked from the first bite. I knew right then that I had to make this at home and after trying a couple different recipes, I came up with one that I enjoyed the […]Read More […]
You wanna ruin my diet? Huh? Good, keep going. Feels good.
haha, sorry Schubsta, I just can’t stop!
This looks just too good *not* to make. Who needs take out?
haha, it’s really great. Who does need take out? Thanks for the comment Donaald.
The recipe carnival is up at Expatriate’s Kitchen. Thanks for participating.
that looks amazing, and sesame chicken is one of my fiance’s favorites! i don’t have a deep fryer though — do you think a sauteed version would work?
Katy- don’t worry, not having a deep fryer is no problem. A sauteed version would work just fine. Just add about 1/2″ of oil to your pan and fry away until golden brown. Let me know how it turns out.
Don’t know many folks with a deep fryer. glad you can have it sautéed. I’ve been turned off by beef lately.
Great stuff, I made this for dinner last night and it turned out very well. I used a berry port wine for the marinade. Thanks for the recipe I will use it again
Adam - Thanks, I’m glad you liked it. Berry port sounds very good for the marinade. Many more great recipes to come.
I love meat covered in batter and deep fried, but this recipe leaves me with one question:
What kind of oil to use for frying, so you get the best taste to the chicken ?
GFYM - I would recommend you use peanut oil for frying. Enjoy the recipe.
I am trying to find a recipe for the mushroom chicken that you find on the buffets.
Thanks
LB - Sorry, not sure exactly what you are referring to. I will look around though.
This is a wonderful recipe! I have tried this many times and it’s always a sure winner at the dinner table. It’s absolutely delicious! Thanks for sharing! Please visit my website http://www.ravingrecipes.com
That looks so great. Can’t wait to try it. I love Chinese take out, but it gets pricy when you want variety.
Foodaholic - You’re right, take out can get expensive… this is so much better though. Let me know how it turns out.
I made this recipe tonight. It was awesome. Instead of 2 boneless/skinless chicken breasts, I used a 1.25 lb package of chicken breast tenders and cubed those. Turned out to be about 50 pieces. I also doubled the sauce. I will definitely be making this one again!
Pat - I’m glad you enjoyed the recipe. Stick around because there’s many more good ones to come.
I really am excited by this recipe. I’ve been trying to make sesame chicken for a while, all the recipes came up lacking. This seems promising, may have to cook it tomorrow.
Russell - Thanks. If you’re looking for a great sesame chicken recipe, this is it. I hope you like it and let me know how it turns out.
Bobby, I may have missed it, but how long did this recipe take to make you total? I want to give myself enough time. I got the 1/2 hour for marinade and 10 min for frying. What about all the prep work? Thanks for the great recipe. Sesame chicken is one of my favorite.
apple - I would say about an hour and a half. I hope you enjoy the recipe - let me know how it turns out.
This sounds amazing! I would like to make it for dinner tonight and was wondering how many people this would serve.
Laura - I would say this would probably serve 2 if they are decent eaters. I hope you enjoy it.