The Perfect Sesame Chicken

It doesn’t get much better than this sesame chicken….the sauce is simple, and the fried chicken bites turn out perfect every time. The key for this recipe is finding a good batter mix. See below for my favorite. If you can find a good batter mix like this (asian isle in grocery store), then skip making your own batter. I cubed my chicken, patted dry with paper towels, and made the batter mix per package instructions, tossed chicken in and started frying immediately.

The Perfect Sesame Chicken Recipe

  Save Print Ingredients

• Batter:
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons water
• 1 teaspoon vegetable oil
• 1 dash sesame oil
• 1 pound skinless, boneless chicken breast meat – cubed
• 3-4 cups vegetable oil for frying
• Sauce:
• 1 cup chicken broth
• 1 cup white sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chile paste
• 2 cloves garlic, minced
• ¼ cup cornstarch
• ½ cup water
• 2 tablespoons toasted sesame seeds

Instructions

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve ¼ cup cornstarch into ½ cup of water, stir to combine, and then pour into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat oil in a deep fryer or large saucepan (wok) to a temperature of 375 degrees.
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Toss lightly and sprinkle with toasted sesame seeds to garnish.