Recipe by MISSFAVOR
"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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4 (5 ounce)
skinless, boneless chicken breast halves, cut into 1-inch cubes
vegetable oil for frying
distilled white vinegar
red chile paste (such as Thai Kitchen®)
toasted sesame seeds
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!
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.
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 :)
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
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.
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.
Really good. I couldn't get the red chile paste so I substituted ground red pepper. My 3 year daughter even enjoyed it.
This was a bit involved to make, but totally worth it. It was very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Addictive Sesame Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 740
** Calories from Fat: 333
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