Friday, 24 February 2012 21:13

Sesame Chicken

Written by Michelle
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Chicken:
1 1/2 lbs. chicken breasts, cubed
1/4 cup "soy" sauce
1 tbsp. brown sugar
1 tbsp. red wine
1/2 tsp. chinese five spice (optional)
2 drops sesame oil
1/2 to 1 cup cornstarch or arrowroot to coat chicken
oil for frying
sesame seed for garnish
green onion for garnish
Sauce:
1/4 cup honey
1/4 cup "soy" sauce
1/3 cup chicken broth
2 tbsp. sesame oil
1 tsp. ground ginger
1/2 tbsp. garlic, chopped
1/2 tbsp. brown sugar
1 dash red pepper flakes
2 tsp. cornstarch or arrowroot
Combine chicken with "soy" sauce, brown sugar, red wine, chinese five spice, and sesame oil and let marinate for at least 30 minutes in the fridge.  Heat oil to 350 in a large saucepan or deep fryer.  Remove chicken from marinade and toss in cornstarch, then fry in batches in hot oil until cooked through (2-4 minutes).  Remove from pan and keep warm in 200 degree oven while making the sauce.  Combine all sauce ingredients except cornstarch in medium saucepan and bring to a boil.  Mix cornstarch with a little water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened.  Add the chicken to the sauce and heat thoroughly.  Serve over hot rice, garnished with sesame seeds and green onions.
Chicken:
1 1/2 lbs. chicken breasts, cubed
1/4 cup "soy" sauce
1 tbsp. brown sugar
1 tbsp. red wine
1/2 tsp. chinese five spice (optional)
2 drops sesame oil
1/2 to 1 cup cornstarch or arrowroot to coat chicken
oil for frying
sesame seed for garnish
green onion for garnish
Sauce:
1/4 cup honey
1/4 cup "soy" sauce
1/3 cup chicken broth
2 tbsp. sesame oil
1 tsp. ground ginger
1/2 tbsp. garlic, chopped
1/2 tbsp. brown sugar
1 dash red pepper flakes
2 tsp. cornstarch or arrowroot
Combine chicken with "soy" sauce, brown sugar, red wine, chinese five spice, and sesame oil and let marinate for at least 30 minutes in the fridge.  Heat oil to 350 in a large saucepan or deep fryer.  Remove chicken from marinade and toss in cornstarch, then fry in batches in hot oil until cooked through (2-4 minutes).  Remove from pan and keep warm in 200 degree oven while making the sauce.  Combine all sauce ingredients except cornstarch in medium saucepan and bring to a boil.  Mix cornstarch with a little water in a cup until dissolved, then slowly add to the sauce mixture on the stove and heat until thickened.  Add the chicken to the sauce and heat thoroughly.  Serve over hot rice, garnished with sesame seeds and green onions.

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1 Comment

  • Comment Link Michelle Sunday, 04 March 2012 20:51 posted by Michelle

    This was great. We cannot do seeds around here so I am not too sure I could actually call what we ate "sesame chicken" but hey, it tasted like chinese so that is good enough for me! It is actually pretty easy to make despite the long list of ingredients.

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