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Crispy Sesame Fried Chicken

SUBMITTED 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."

RECIPE RATING:

Read Reviews (8)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 (3 pound) whole chicken, deboned and cut into bite size pieces
1/2 teaspoon ground black pepper
salt to taste
1 teaspoon garlic powder
1 cup rolled oats
1/4 cup toasted sesame seeds
1 tablespoon chicken bouillon powder
1/4 teaspoon monosodium glutamate (MSG)
1/4 teaspoon curry powder
3/4 cup white rice flour
1/4 cup cake flour
1/2 teaspoon salt
3/4 cup chicken stock
1 teaspoon onion powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 quarts vegetable oil for frying

DIRECTIONS

Coat chicken with 1/2 teaspoon black pepper, salt, and garlic powder. Chill for 4 hours.
In a medium bowl, mix together oats, sesame seeds, 1/2 teaspoon salt, chicken granules, and monosodium glutamate. Set aside.
In another bowl, combine rice flour, cake flour, 1/2 teaspoon salt, onion powder, basil, oregano, and chicken stock.
Dip the bite size chicken into the chicken stock mixture, and roll in sesame seed mixture.
Heat oil to 365 degrees F (185 degrees C). Fry the chicken till golden.

FOOTNOTES

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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REVIEWS

Reviewed on Jan. 20, 2005 by Erin

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

Erin
Jan. 20, 2005

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!

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9 users found this review helpful

5 star with some pretty major changes. First I sliced chicken breasts into thin strip, but... MORE

Reviewed on Jun. 23, 2003 by CHE_NANA

exceptionally easy and delicious! MORE

Reviewed on Jan. 25, 2007 by Mike

Great! I use Coconut Oil, a little healther for you and dosen't burn as easily. MSG is evil... MORE

Reviewed on Mar. 4, 2005 by SJINVT

I decided to pan-fry the chicken, rather than deep-fry. I think that it would have been very... MORE

Reviewed on May 27, 2005 by KRISTINEO

my daughter and I loved this - she is a big fan of Sesame Chicken. left out the MSG and cut... MORE

Reviewed on Jun. 1, 2006 by TRACIBEAR

This didn't do much for me. It was very salty. The breading fell off the chicken everytime I... MORE

Reviewed on Aug. 7, 2006 by baybeeshell

great recipe and very simple. was a bit salty, but otherwise delish. MORE