Addictive Sesame Chicken Recipe - Allrecipes.com
Addictive Sesame Chicken Recipe
  • READY IN 50 mins

Addictive Sesame Chicken

Recipe by  

"My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
  4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
Kitchen-Friendly View

Footnotes

  • Cook's Notes
  • Tamari can be used in place of soy sauce, if you desire.
  • For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2009

I'm a vegetarian so I only made the sauce from the second part of the recipe, and it was the best sesame sauce I've ever made -- better than my favorite restaurant's! I made a couple of changes: veggie broth for chicken; bumped the vinegar to 3/8 cup; brown sugar instead of white; red pepper flakes instead of chili paste; 3 cloves of garlic. Instead of boiling the sauce as the recipe suggests, I stir-fried the garlic in the sesame oil then added my fake meat and veggies, then added everything else. I stirred in cornstarch until I was happy with the consistency so I probably used less than called for in the recipe. But the sauce was nice and thick, and a wonderful combination of sweet and tangy. This is one is definitely a keeper!

 
Most Helpful Critical Review
Feb 10, 2011

This was pretty good. I followed the recipe except for adding chili paste. I agree with the reviewer who said something was missing. That special zing you get from real chinese was lacking, but I was glad I could make this dish and know everything that was going into what my family was eating.

 
Apr 12, 2010

This looks like a variation (or the other is a variation of this LOL) of the Perfect Sesame Chicken also posted here on Allrecipes. ANd it's GREAT! if you want a really wonderful lower fat/carb version, marinate the chicken in the liquids and DUST marinated chicken with onlypart of the cornstarch. Dry fry or use 1tsp at a time of peanut oil in a non stick wok until cooked. Dump the sugar and use 2/3c sucralose and always use apple cider vinegar. use half the amount of cornstartch to thicken or use arrowroot powder. Traditional sauces (according to my Chinese friends) are a bit thinner than the thick styles. Just by not deep frying the meat, you can save hube amounts of fat calories and cutting the sugar and the cornstartch removes much of the carb count too. This recipe is great as it is... but I'm just saying you can low fat-lower carb this dish so even those on special diets can enjoy :)

 
Oct 19, 2009

I have made this several times and am just getting to rating it. DELISH! Better then any chinese food take out.Didn't change a thing in the recipe

 
Oct 26, 2009

Flavor profile is there. Tastes excellent. I was looking for slightly crispier chicken but pleasantly surprised. I had my oil too hot so i flash fried the chicken and finished in the oven @375 for 15 minutes. Perfect! Next time i may try peanut oil instead of canola for frying.

 
Nov 23, 2009

This was spectacular. Didn't take a long time to make. Super great results. My boyfriend who only likes meat, cheese and potatoes loved it :) I would recommend dousing the chicken pieces with cornstarch before putting it in the mixture to refrigerate and fry a tad longer for extra crispiness.

 
Jan 05, 2011

Really good. I couldn't get the red chile paste so I substituted ground red pepper. My 3 year daughter even enjoyed it.

 
Dec 03, 2010

This was a bit involved to make, but totally worth it. It was very good!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 740 kcal
  • 37%
  • Carbohydrates
  • 68.3 g
  • 22%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 1113 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey Day Recipes
Top Turkey Day Recipes

So many classic recipes to please your pilgrims.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Perfect Sesame Chicken

See how to make classic Chinese take-out at home.

Orange Chicken Stir Fry

Tender pieces of chicken cook in a garlic and orange sauce.

Chicken Stir-Fry

A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States