Sesame Chicken


My family asks me for this recipe! 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.


  • Two tablespoons soy sauce.
  • One tablespoon dry sherry.
  • One dash sesame oil.
  • Two tablespoons all-purpose flour.
  • Two tablespoons cornstarch.
  • Two tablespoons water.
  • 1/4 teaspoon baking powder.
  • 1/4 teaspoon baking soda.
  • One teaspoon canola oil.
  • 4 (5 ounces) skinless, boneless chicken breast halves, cut into 1-inch cubes.
  • 1-quart vegetable oil for frying.
  • 1/2 cup water.
  • 1 cup chicken broth.
  • 1/4 cup distilled white vinegar.
  • 1/4 cup cornstarch.
  • 1 cup white sugar.
  • Two tablespoons soy sauce.
  • 2 tablespoons sesame oil.
  • One teaspoon red chili paste (such as Thai Kitchen®).
  • One clove garlic, minced.
  • Two tablespoons toasted sesame seeds.


  1. Mix the two tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, two tablespoons cornstarch, two tsp. Water, baking soda, canola oil and baking powder in a large bowl. Combine well. Add the chicken and stir. Cover bowl and refrigerate for 18 min.
  2. Heat oil in a deep-fryer to 190C  or 375F (You can also use a large saucepan).
  3. Mix the 1/4 cup cornstarch, 1/2 cup water, chicken broth, vinegar, sugar, two tablespoons soy sauce, red chili paste, two tsp. Sesame oil, and garlic in a saucepan. Bring to a boil, mixing regularly. Turn heat to low and keep warm, stirring infrequently.
  4. Fry the marinated chicken in lots until cooked through and golden brown, 4 to 6 minutes. Drain on paper towels.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.


You can be used in place of soy sauce if you desire.
For a sweeter sauce, just use two tablespoons of vinegar. If you like it tangy, use up to 3/4 cup.




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