Saturday, July 20, 2013

Sesame Chicken


Marinade & Breading
3lbs - Chicken Thighs or Breasts
1/4 cup - Soy sauce
2 tsp - Sesame oil
2 TBS - Shaoxing Cooking Wine
2 TBS -Vegetable Oil
1/4 cup - Water
1/4 cup - All purpose flour
1/4 cup - Cornstarch
1 tsp -  Baking Soda
1 tsp - Baking powder

2 cups - Chicken stock/broth
1 cup - Water
1/4 cup - White vinegar
1 cup - Sugar
1/4 cup - Soy Sauce
2 TBS - Sesame Oil
1 TBS - Chili Garlic Sauce
2 tsp - Granulated Garlic
1 TBS - Cornstarch + 2 TBS Water to make slurry

1. In a large bowl combine chicken with soy sauce, sesame oil, shaoxing wine, vegetable oil, water, flour, cornstarch, baking soda and baking powder.  Mix thoroughly and refrigerate 30 minutes to an hour.
2.  While the meat is marinating, combine all of the sauce ingredients in a sauce pan bring to a light boil for 5 minutes.
3. Combine water and cornstarch to make the slurry and stir into the sauce until thickened. Set aside.
4.  Deep fry small batches of chicken in 350ยบ oil for 3 minutes or until cooked thoroughly and golden brown.
5. When ready to serve, toss chicken pieces in the hot sauce to coat thoroughly.  (add broccoli if desired)

Enjoy over hot white rice!


  1. thanks for making this receipt easy and quickly to make... just have a Question

    ... the seeds shown in the chicken and the end of the video... wat seeds are those?

    1. Thank you Mayra!! They are toasted sesame seeds.

  2. Where can you find the chili paste?

    1. It will be in your International aisle of the grocery store. Almost all stores sell it, but if you cannot find it you can try an Asian market or online. Here's what it is -

    2. Could you use sriracha as a sub or would it be different?

    3. Yes, actually sriracha and the chili garlic sauce are the same only sriracha is blended smooth. Hope you enjoy!

  3. Whenever I marinade the chicken by following the recipe. The batter turns out really thick and it turns out tasting bitter. I'm not sure if I'm using thick enough pieces of chicken or what.

    Also, is it alright to sub sherry for the shaoxing wine? No stores around my area carry it.

    1. 'Biitter' tasting batter usually means too much baking soda or baking powder has been used throwing off the pH of the batter. The size of the chicken pieces should not make a difference. Try using less baking soda and see if that helps.

      YES, Sherry is a perfect substitute for the shaoxing wine. Just not cooking Sherry, which is full of salt.

      Thanks! Hope this helps!

    2. Very helpful! Thank you for the quick response. I'll have another go at it next week.

      I actually bought the cooking sherry by accident. Still learning the basics of cooking haha.

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  5. We just tried this recipe for tonight's dinner and it is a keeper! We had to do a small improvise on cooking wine because we didn't have any. So we replaced it with 1 TBLS rice vinegar, 1 TBLS water and a teaspoon of sugar this substituted the 2 TBLS of cooking wine. We plan on, the next time, trying to find the cooking wine to see how much a difference it is.
    We also didn't have baking soda so omitted that part. We saw the previous comment about someone having a bitter batch and the reply to that comment said probably too much of one or the other and it threw off the ph balance of the dish. So we didn't want to screw it up even more so just omitted both of them due to not having one of them.

    We didn't have broccoli on hand so we just grabbed the veggies in the fridge that needed to be cooked up and that included carrots, bell peppers, cabbage, garlic and mushrooms. I chopped all the veggies into small pieces. As for the rice I already had some brown rice cooked up so we used that instead of white.

    So after I figured out what my substitutes were then we followed the directions exactly as told and written.

    OH MAN! This was a good dish. We have tried dozens of sesame chicken recipes, this one by far is a solid winner.
    The best part of this recipe is the sauce and here is why. The chicken, veggies, and rice all tasted different. I have no idea what kind of magick that was but one sauce became a flavor wonderland. It is not flat and monotone like some sauces. This one actually works with the food not masking it. Pure genius. Thank for sharing this with us you are amazing I cannot wait to try out your other recipes.

    1. Thank you very much Cindy glad you enjoyed it! YEP, ya just gotta use what you have on hand and it sounds like you did a great job!

  6. Can the sauce be refrigerated for a later time?

  7. Is the chili garlic sauce going to make the sauce hot