Sesame chicken is one of those great recipes that is perfect for a crowd because you can make a lot of the steps ahead........even the day ahead. It is also a very forgiving recipe. If you like SWEET sesame chicken, add a little more sugar. If you like it NOT SO sweet, add a little more vinegar. This recipe has several steps, but NONE of them are hard to do.
Cut 3 boneless, skinless chicken breasts into 1 1/2" pieces and set aside.
In a medium size bowl, mix:
- 2 tablespoons of flour
- 2 tablespoons corn starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons light soy sauce
- 1 tablespoon Mirin sweet rice wine
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 tiny dash sesame oil (I often leave this out)
Mix above ingredients and stir in the raw chicken pieces. Cover and let sit in the fridge for about 20 minutes.
After 20 minutes, fry the batter covered chicken pieces until done, drain on paper towels and keep warm in a VERY low oven.
Note: you can deep fry the chicken pieces or just fry them in a pan (which is what I like to do).
After 20 minutes, fry the batter covered chicken pieces until done, drain on paper towels and keep warm in a VERY low oven.
Note: you can deep fry the chicken pieces or just fry them in a pan (which is what I like to do).
Sauce Ingredients
- 1 cup chicken broth (not bullion)
- 3/4 cup white sugar
- 2 tablespoons white vinegar
- 2 tablespoons light soy sauce
- 1/8 teaspoon cayenne pepper ** (see below)
- 3 tablespoons corn starch
- 1/2 cup water
- toasted sesame seeds (see below)
Heat the broth, sugar, vinegar, soy sauce and cayenne until it comes to a boil. Mix the corn starch and water together, and stir about half of it into the boiling ingredients while whisking. If you want the sauce thicker, just add the rest of the corn starch mixture. Cook until thick.
Drizzle the thick sauce over the hot, cooked chicken pieces and gently toss. Serve over hot rice and sprinkle with toasted sesame seeds.
NOTE: You can adjust the amount of cayenne pepper. We are a family that cannot tolerate much spice at all, and 1/8 teaspoon is perfect. If you like a little heat......double the cayenne.
NOTE: Toast the sesame seeds in a DRY frying pan...watch closely so they don't burn.
Drizzle the thick sauce over the hot, cooked chicken pieces and gently toss. Serve over hot rice and sprinkle with toasted sesame seeds.
NOTE: You can adjust the amount of cayenne pepper. We are a family that cannot tolerate much spice at all, and 1/8 teaspoon is perfect. If you like a little heat......double the cayenne.
NOTE: Toast the sesame seeds in a DRY frying pan...watch closely so they don't burn.
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