Grandpa Joe's favorite
Sesame Chicken

Grazie mille to Chef Tyler Florence for this Chinese classic.

About this recipe

Sesame chicken has been one of my favorite Chinese "take-out" selections for many years.  I never realized how easy it is to prepare, however, until my granddaughter requested that I make it for her.  Fortunately for me (to keep grandpa's foodie reputation in tact), it was a huge hit.  It now has a permanent home in my recipe collection and will be a standard offering for future Chinese meals.

I also recommend serving it with Brown Rice.

Ingredients

  • boneless chicken breasts (about ½ pound per person)
  • soy sauce
  • sesame oil
  • kosher salt
  • cornstarch
  • 4 tablespoons all-purpose flour
  • 4 tablespoons water
  • 1 teaspoon baking powder
  • 1 teaspoon ginger, minced
  • 1 clove garlic, minced
  • 1 teaspoon chili paste
  • 2 cups chicken broth
  • 2 tablespoons sherry vinegar
  • ½ cup sugar
  • vegetable oil
  • 3 tablespoons sesame seeds
  • 3 scallions, sliced in ¼-inch pieces
Sesame Chicken.

Directions

  1. Cut the chicken into 1-inch cubes and put into a large mixing bowl.
  2. Add 6 tablespoons soy sauce, 2 teaspoons sesame oil, 1 teaspoon kosher salt, 4 tablespoons cornstarch, the flour, water, and baking powder to the bowl and stir to combine.  Set aside to marinate.
  3. To make the sauce, add 3 tablespoons sesame oil to a saucepan set over low heat.  Add the ginger and garlic and fry gently for 2 to 3 minutes. 
  4. Combine the chili paste, chicken broth, sherry vinegar, sugar, 2 tablespoons soy sauce, and ¼ cup cornstarch in a mixing bowl and stir well to dissolve the cornstarch.  Gently pour into the saucepan with the fried ginger and garlic.  Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat.
  5. In a heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375° F.
  6. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes.  Remove the chicken using a wire mesh strainer and drain on a rack placed inside a rimmed cookie sheet.
  7. To finish, place the chicken in a large bowl, add the sauce and the sesame seeds and mix thoroughly.  Add more sesame seeds if necessary. 
  8. Remove to a large platter, sprinkle with the sliced scallion pieces, and serve immediately.

Notes

  • The marinade and sauce ingredient amounts are sufficient for up to 2 pounds of chicken.
Posted: July 2014.