Recipe by MARBALET
"Have you been slaving over a hot stove, trying time and again to get that restaurant-style magic infused into your sesame chicken recipe? Slave no more! The magic is here! Say 'open sesame', and it shall be done. Your wish is our command. Now enjoy!"
Watch video tips and tricks
2 (6 ounce)
skinless, boneless chicken breast halves
real maple syrup
chopped fresh ginger root
Chinese five-spice powder
salt and pepper to taste
red leaf lettuce - rinsed
tomato, cut into wedges
I bought the ingredients before reading the reviews for this recipe. I decided to make it anyway but I made a few changes. First of all I omitted the maple syrup and the 5 spice powder. I added 2 minced garlic cloves and 2 TBS of honey. I cut the chicken into long strips about an inch wide. I did everything else the same except I fried the floured chicken in batches and added a little water at the end of each batch to scrape up the browned bits on the pan and then adding a little more oil before each batch. After the last batch was cooked I poured the remaining marinade in the pan with about 1\2 cup of water and reduced it. Then I poured it over the cooked chicken and sprinkled the sesame seeds on top. It may not taste like a restaurant made it but with these changes it becomes very edible.
This recipe was my worst cooking experience ever. The flavor was horrifying after a messy and time consuming preparation. I would not recommend this recipe to anyone with functioning taste buds.
My daughter spent a lot of time and money preparing this dish for a family gathering. What a humiliating experience it turned out to be for her! All the guests were aghast upon tasting this dish! They turned greener with each bite and no one finished it. The dinner party was a disaster. I'm sorry but this "sesame chicken" was absolutely not meant for human consumption.
I love Sesame Chicken but this recipe was not to my taste at all
If I could give this recipe zero or below on this farse of a scale I would. It is truly stomach wrenching.
I strictly followed the recipe instructions and do not believe this recipe is correct. The sauce ingredients don't make up enough to marinate and recoat the chicken, plus, when you boil the sauce, it crystalizes and hardens. Instead, I had to marinate, then discard original sauce. Then I mixed together another dose of sauce, and coated after chicken was cooked. Also, I don't think 1/2 teaspoon peanut oil is correct, I used quiet a bit more, to keep my chicken from burning. Before I make this recipe again, I think I'll look for a better glaze style sauce to dip in after the chicken is cooked.
This wasn't like the sesame chicken I've ever had. The spices were too strong. I won't make this again.
Not like any sesame chicken in any restaurant I've been to (as claimed by author), and I've been to many. Closer to a General Tso's chicken. I think the key may be in the maple syrup. It probably should be honey instead, IMHO. Otherwise, it's a good recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Restaurant-Style Sesame Chicken
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 74
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A quick chicken stir-fry with loads of crisp, colorful vegetables.
See how to make classic Chinese take-out at home.
See a tasty homemade take on a famous tequila-lime chicken dish.