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Chinese Style Sesame Sauce
SUBMITTED BY:
reykjaviky
"This is the SAUCE for Chinese restaurant style sesame chicken and broccoli. This sauce can be poured over fried chicken, or used as a dipping sauce for fried chicken. I emphasize not using too much vinegar because it turns into a sweet-n-sour type sauce. But you do need a 'touch' of vinegar."
RECIPE RATING:
Read Reviews
(41)
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PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup white sugar
1/4 cup cornstarch
1 cup chicken broth
1/2 cup water
1/8 cup white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
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DIRECTIONS
In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 5 minutes.
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REVIEWS
Reviewed on Feb. 10, 2004 by TYBEESMOM
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TYBEESMOM
Feb. 10, 2004
Fantastic! Tasted exactly like the sesame chicken I get at the restaurant. I couldn't find chile paste so I substituted 1 TBL salsa and a few drops of hot sauce. This will be a family favorite.
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18 users found this review helpful
Fantastic! Tasted exactly like the sesame chicken I get at the restaurant. I couldn't find...
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Reviewed on Jan. 25, 2004 by BRITTMEHRING
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BRITTMEHRING
Jan. 25, 2004
I absolutely love this recipe...it makes stir fry a lot better...my friends love it so much and beg me to make for them all of the time plus they all got the recipe from me
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5 users found this review helpful
I absolutely love this recipe...it makes stir fry a lot better...my friends love it so much...
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Reviewed on Aug. 10, 2005 by Like2cook
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Like2cook
Aug. 10, 2005
Loved it! I followed what some reviewers said about it being too sweet. So I used only a 1/4 cup of splenda. Yes, I used splenda and it turned out awesome. Will even make it for a large party. It's so easy. I poured the sauce over cooked brocolli and pan fried tofu and served it over rice. After making it a few times I realized that if I use only 1/8 cup of cornstarch it's a better consistency and it's not as thick. I would suggest making these two changes, then it would definitely be a 5 star recipe.
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4 users found this review helpful
Loved it! I followed what some reviewers said about it being too sweet. So I used only a 1/4...
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Reviewed on Jul. 27, 2004 by
Erin
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Erin
Jul. 27, 2004
So Good. I served it with the Japanese style fried chicken from this website and rice. It was perfect, just like the restaurants!
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3 users found this review helpful
So Good. I served it with the Japanese style fried chicken from this website and rice. It...
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Reviewed on Jan. 25, 2004 by
POLARBEE
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POLARBEE
Jan. 25, 2004
Just awesome! I did make a few changes (didn't have some things in the house): used all water instead of chicken broth and water, used 1/3 cup toasted sesame seeds instead of the sesame oil, and used 3 tablespoons of chili garlic paste instead of the paste and garlic. My husband liked it so much he dumped all the leftover rice in the saucepan and ate it standing up! Thanks for the recipe!
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3 users found this review helpful
Just awesome! I did make a few changes (didn't have some things in the house): used all...
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Reviewed on Jan. 25, 2004 by VMARIE9
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VMARIE9
Jan. 25, 2004
I prepared this sauce last night and mixed it in with stir fried chicken breast and onions. It was GREAT!! I would recommend this sauce to anyone who enjoys food with an Asian flair.
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3 users found this review helpful
I prepared this sauce last night and mixed it in with stir fried chicken breast and onions. ...
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Reviewed on Jan. 9, 2007 by
Beth
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Beth
Jan. 9, 2007
This had a wonderful flavor. I added extra garlic and substituted a 1/2 cup of flour for the cornstarch. I will certainly make this again.
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2 users found this review helpful
This had a wonderful flavor. I added extra garlic and substituted a 1/2 cup of flour for the...
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Reviewed on May 7, 2006 by
sirmike08
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sirmike08
May 7, 2006
I think the recipe was great once I made a couple of modifications as stated by other postings. I cut down the sesame oil by 1/3and reduced the sugar by 1/2. The result was a pretty great sauce that compares to several other recipes as prepared by my local chinese restaurants.
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2 users found this review helpful
I think the recipe was great once I made a couple of modifications as stated by other...
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Reviewed on Jul. 18, 2005 by ProudMilitaryWife
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ProudMilitaryWife
Jul. 18, 2005
Excellent sauce! It does not get any better than this recipe! This is truly an authentic recipe! We use 1/4 cup of vinegar but this is just our taste preference. We use it for sesame chicken and it is fantastic.
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2 users found this review helpful
Excellent sauce! It does not get any better than this recipe! This is truly an authentic...
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Reviewed on Feb. 12, 2004 by
Zanne Peters
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Zanne Peters
Feb. 12, 2004
Oh wow. I made this yesterday, it came out sooooo good! Sesame Chicken is my favorite, but I hate that it's fried. I just like the sauce. I was able to make this a little healthier by using "Lite" soy sauce, and sodium-free chicken broth. I didn't have chile paste, so I used powder. I also was out of fresh garlic, so I used a powder there as well. It still came out wonderful. I can't wait to try this without substitutions! I made the sauce, then put 4 frozen boneless, skinless chicken breasts in a baking dish. I poured the sauce over them (all of it), and baked for about an hour at 275-300. Served with chicken-flavored rice. Everyone loved it, even my 3 and 5 year old kids (and a fellow student at school who finished mine off!). I will definitely use this one often!
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2 users found this review helpful
Oh wow. I made this yesterday, it came out sooooo good! Sesame Chicken is my favorite, but I...
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