Reviewed: Nov. 18, 2009

This sauce was really good even though I did not have chili paste or sesame oil. I followed everything else and used it as a stir-fry sauce. I will definitely use this again, but add maybe half the sugar. Without the chili paste or sesame oil it is more a a sweet and sour sauce, and a good one at that!

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Slave2love

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Reviewed: Nov. 16, 2009

I used this sauce when I made sesame tofu and it does taste like the restaurant's sesame sauce. Try not to heat it up too quickly though, it will turn from a soup to a paste very fast. I would definitely make this again.

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BillsScheduleCooker

Cooking Level: Expert

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Reviewed: Nov. 5, 2009

This sauce is excellent. However, I found it to be extremely thick. Too thick for my purposes, so next time I will decrease the amount of cornstarch.

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cleomobile

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Reviewed: Oct. 28, 2009

As it were, I took the advice of many and started with half the sugar and less cornstarch. I tasted it and found it to be lacking in... something. I then added whatever I could to make this tastier. I ended up adding: more garlic, more sesame oil, more soy, some chinese 5 spice powder, hot pepper flakes, some hoisin sauce I found in the fridge, some lemon juice, and still in the end I thought it was allright, However, the husband and the 5 year old thought it was really good. I don't think I'll be making this again.

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trixiepickleshoe

Cooking Level: Expert

Home Town: Valley Forge, Pennsylvania, USA

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Reviewed: Sep. 11, 2009

I think it should note in this recipe that you should make this right before you put this on your meat/tofu/vegetable. I made this before I made my chicken and the sauce turned into a sort of jelly. I am not sure if that had to do with the fact that I cut the sugar in half, but nonethelss, it was an odd consistency. The taste, however, was good, and overall my meal turned out quite nice.

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ashleyenfrance

Cooking Level: Beginning

Home Town: Denver, Colorado, USA

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Reviewed: Jul. 22, 2009

I wish I could have given more stars!Was a little sweet so will cut down on sugar next time.Was a big hit with everyone

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alliej

Cooking Level: Intermediate

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Reviewed: May 28, 2009

This was VERY GOOD. I served it with chicken and vegetables over a bed of rice and it was Yummy! My husband and my son (very picky) had seconds. I didn't change anything except I used 1/4 cup of Splenda as suggested by other reviews, and I used ground red pepper instead of chile paste.

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Kim

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Reviewed: Mar. 23, 2009

This was terrible. Granted, I couldn't fine "chile paste" so substituted "chili sauce" but it looked NOTHING like the sauce pictured, and tasted NOTHING like any sesame sauce I've ever had at a Chinese restaurant. I couln't even eat it - the smell bothered me too much, but my fiance thought it was just ok and ate some of it. I don't know if I did something wrong (although I was very careful about following the recipe) or it's just not my taste.

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JillyBean1980

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Reviewed: Feb. 18, 2009

We have loved this recipe every time I've made it. I have substituted ground red pepper for the chili paste and have replaced half the sugar with splenda. It's still a "keeper" with us.

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Karen

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Reviewed: Dec. 19, 2008

This recipe is only 2 stars as written. I took others suggestions and cut the sugar to 1/4 cup. I also cut the 1/8 cup corn starch. I didn't have chili paste so I used garlic chili sauce. I used rice vinegar instead of white. Other than that, I followed the recipe exactly. I tasted the sauce before using it. I then added 1 TBS ginger, extra garlic and a 1/2 TBS more chili sauce, plus some red pepper flakes. I tossed it with sauteed chicken and broccoli. I also added some toasted sesame seeds on top at the end. It was good, but next time I will try fresh ginger and even more garlic. It is four stars with the modifications. I don't think it was salty like others rated. I only used reduced sodium chicken broth, maybe that was others problem. I did use full sodium soy sauce, which I usually don't use. Not salty at all. Will definately make this again.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

My husband and kids love this! It is a quick meal when you use leftover chicken (nuggets?)and broccoli.

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SHERYL PASSANTINO

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Reviewed: Oct. 28, 2008

One of my favorite chinese dishes is Sesame Chicken. I was delighted when found this one.

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MissGcancook

Cooking Level: Expert

Home Town: Camden, New Jersey, USA

Living In: Newark, Delaware, USA

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Reviewed: Oct. 19, 2008

Tastes just like restaurant sauce. I used Splenda instead of sugar and only one Tbsp. of sesame sauce. Amazing!

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Bunting

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Reviewed: Sep. 18, 2008

Very good! Nice and sweet and thick. Recipe makes quite a bit, so plan for leftovers!

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GRKaters

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

Super easy, super good! Just like our local Chinese restaurant.Will make over and over again.

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cookingfor6

Cooking Level: Expert

Home Town: Kitanakagusuku, Okinawa, Japan

Living In: Fort Stewart, Georgia, USA

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Reviewed: Sep. 7, 2008

I couldn't find Chili Paste, so I used Sweet Chili Sauce (a very sweet and mild sauce good for dipping) and added some cayenne pepper for a bit more kick and cut back the sugar (used Splenda) to half. Turned out great! I used the sauce with some chicken I cubed, lightly coated with cornstarch and browned in a skillet with butter flavored Pam. Served over rice with some toasted sesame seeds. I've since bought Hot Chili Sauce to sub out the chili paste and plan to try it next time in the recipe. (I've been to several stores and still can't find any chili paste, but will continue the search as this is one of our favorite meals to have at the local chinese diner)

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susanhorndfw

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

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Reviewed: Aug. 27, 2008

Brilliant!!!!!!!!!!!!!

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PAMELA D.

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 13, 2008

Good Tasting Recipe, I Totally agree with everyone else on the sugar. I thought my teeth were going to fall out after. I substited the Chile Paste with 1 tablespoon garlic chili sauce i had in the fridge. It Gave it a spicy kick.

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Vincent

Home Town: Peekskill, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 16, 2008

I tweaked this quite a bit. I only used 1/4 cup of sugar and about 1/8 cup corn starch. It was perfect this way! Much better than the orange syrup you get at the restaurant.

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love to cook!

Cooking Level: Intermediate

Home Town: Warren, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 29, 2008

Definitely a good base sauce, I too followed the advice of others and only added 1/4 cup sugar along with less cornstarch. The consistency was perfect and the taste was just about right. I combined the ingredients and then added the cooked chicken and steamed broccoli. After the sauce thickened, served over white rice...east and yummy!

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Morgan

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Chinese Style Sesame Sauce

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