Delicious Sesame Chicken
Crunchy and moist chicken in a quick 20 minute marinade smothered in the best sesame sauce!
Servings: 4 servings
Ingredients
Marinade
- 3 chicken breasts, chopped into 1 inch cubes
- 2 tbsp light soy sauce
- 1 tbsp dry sherry or cooking wine
- 1 tsp sesame oil
- 2 tbsp flour
- 1 tbsp corn starch
- 2 tbsp water
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vegetable oil
Sesame Sauce
- 1/2 cup water
- 1 cup chicken broth
- 2 tbsp rice wine vinegar
- 2 tbsp corn starch
- 3/4 cup sugar
- 2 tbsp dark soy light can be substitute but dark is better
- 1 tbsp sesame oil
- 1/2 tbsp sriracha
- 1/2 tsp pepper
- 1 garlic clove, minced or 1 tsp garlic powder
Additional ingredients
- 2 tbsp sesame seeds
- 2-3 cups oil for deep frying peanut or vegetable
- sliced green onions for garnish optional
Instructions
Chicken marinade
- Mix the marinade ingredients in a quart sized bag or tupperware dish. Add the chicken and marinate for 20 minutes in the fridge. Or up to 4 hours.
- While the chicken is marinting prep and measure out the sauce ingredients.
Sesame sauce
- In a saucepan whisk together all of the ingredients over medium-high heat. Bring to a boil then turn on low. Keep an eye on it a mix every 5 minutes or so while you are cooking the chicken.
Frying the chicken
- In a large pan pour in the 2-3 cups of oil. On med-high heat slowly bring it up to temperature. Working in batches use tongs to move the chicken from the marinade to the oil. Cook until golden brown.
- Have a plate or basket on the side with paper towels to drain the oil. Move the chicken to the plate and start the next batch.
- Remember to whisk the sauce in between batches.
- When all the chicken is cooked you can toss all the chicken in the sauce and coat or pour the sauce over the chicken. Sprinkle the sesame seeds. Garnish with green onion. (Optional)I love to serves with Jasmine rice.
- ENJOY!!!