Recipe by Zaleha Haji Abdul Razak
"My family loves this, and so do all my guests. They regard it as a special treat, especially for parties."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1/2 (3 pound)
whole chicken, deboned and cut into bite size pieces
ground black pepper
salt to taste
toasted sesame seeds
chicken bouillon powder
monosodium glutamate (MSG)
white rice flour
vegetable oil for frying
5 star with some pretty major changes. First I sliced chicken breasts into thin strip, but not too thin. I coated the chicken as the recipe says, garlic powder and pepper, but my "oatmeal" mixture was different. I didn't have any oatmeal, so I used my daughters gerber oatmeal, it worked! ALSO, I omitted the MSG, I mean really you don't need it! I made the batter mixture as called for, but next time I will cut WAAAY back on the basil and oregano. I used a bit of sesame oil in a pan on the stove top to cook the chicken (vs deep frying) as it was cooking I could see it was looking kind of dry so I (FYI, didn't measure anything from this point on!) added a few splashes of soy sauce and a few (generous) squirts of honey, then I sprinkled some additional sesame seed on the chicken when it was just about done, and it was FABULOUS this way! I served it with rice (of course) and sizzling rice soup from this website. My husband loved the whole meal, and said it was way better than any chinese restaurant! The recipe sounds authentic, so I am sorry if I messed it up by adding all the extras, but it was so good!
I decided to pan-fry the chicken, rather than deep-fry. I think that it would have been very good, except that it was much to salty. I should have realized this, with salt added to both coating mixtures AND bouillon AND MSG (although I didn't use MSG). I'd recommend leaving out the salt entirely - bouillon is salty and between that, the curry, garlic, and sesame, there is plenty of flavor.
Great! I use Coconut Oil, a little healther for you and dosen't burn as easily. MSG is evil (leave it out ;)
my daughter and I loved this - she is a big fan of Sesame Chicken. left out the MSG and cut back on the bouillon as other readers mentioned how salty it was and omitted the basil and oregano (thought it wouldn't taste truly Asian) - worked out great. I marinated chieken tenders in sesame oil and garlic powder, plus added extra sesame seeds because we really like sesame. I also made a gravy/sauce using sesame oil/butter roux with chicken stock. We will make this again and again! Sorry for the changes, but this was a terrific idea!
exceptionally easy and delicious!
great recipe and very simple. was a bit salty, but otherwise delish.
This didn't do much for me. It was very salty. The breading fell off the chicken everytime I turned it over...I wound up with a pan full of breading and a plate full of naked chicken. Taste was just ok. Sorry.
Great fried chicken! I used one cup of regular flour with extra chicken broth. I left out the msg. The batter stuck beautifully. I would recommend a dipping sauce to serve with this.Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Sesame Fried Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 1039
** Calories from Fat: 687
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make tender breaded chicken fingers with dipping sauce.
Chef John’s buttermilk fried chicken is impossibly crispy and tasty.
Watch how to make this top-rated classic.