Recipe 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."
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dark soy sauce
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.
This sauce had good flavor...once I made a few adjustments as suggested by other posters. (after making a batch and pitching it ~ therefore only 3 stars) 1 cup of sugar is way too much. I used 1/4 cup and I used Splenda. Much better. I used all chicken broth, no water. I used Thai Chili/Garlic sauce instead of the chile paste and garlic. I added 1 teaspoon of ginger paste. This recipe said it makes 4 servings...huge servings maybe. LOL This makes about 2 cups of sauce. I only used 1/2 of it to feed my family of 5. I don't like my chicken to be swimming in the sauce. I will be making this again with the above adjustments.
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.
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!
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!
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.
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Chinese Style Sesame Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 293
** Calories from Fat: 63
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