Thursday, June 9, 2011

Sesame Chicken

What does my hubby love. Chinese food. We haven't been eating out and I haven't made any eastern inspired meals for quite some time. So when Chef in Training posted the following recipe I had to try it out for myself. Since I do not have a deep fryer I fried the chicken individually in a frying pan. It took quite some time. Now it's time to eat.

Sesame Chicken adapted from CHINESE HONEY CHICKEN

Sesame Chicken


  • 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)

  • Oil (for frying)


  • 4 tablespoons cornstarch

  • ¼ cup flour

  • 1 teaspoon baking powder

  • ½ cup water

  • ½ teaspoon salt

  • 1 egg

  • 1 egg white


  • 1 ½ tablespoons oil

  • 2 teaspoon ginger (minced)

  • 3 tablespoons garlic (minced)

  • 1 teaspoon salt

  • 3 tablespoons honey

  • 1 teaspoon rice wine vinegar

  • ½ cup water

  • 1 teaspoon cornstarch (mixed with 1 teaspoon water)

  • Sesame seeds (for garnish)


  • In a large bowl mix all batter ingredients together until smooth.

  • Cover and allow the batter to site for at least 30 minutes.

  • Add the chicken to the batter tossing to coat.

  • Heat oil in pan.

  • Fry chicken bits in patches for 2 minutes or until batter becomes firm.

  • Drain on paper towels.

  • To make the sauce.

  • Heat 1 ½ tablespoons of oil in your wok.

  • Add garlic and ginger and stir fry for 30 seconds.

  • Add salt, honey, vinegar, and water.

  • Mix well.

  • Combine 1 teaspoon of water with 1 teaspoon of cornstarch.

  • Add to the sauce

  • Simmer for 2 minutes.

  • Coat chicken with the sauce and garnish with sesame seeds.

  • Serve with white rice.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...