Sesame Chicken

This chicken is yummy.  The sauce is amazing and I think it would be delicious on many other dishes.  I served it alongside Copycat Panda Express Chow Mein and it was one amazing meal.  Luckily, I had a helper in the kitchen.  One of us cooked the noodles while the other one fried the chicken.  If you attempt all of this by yourself, plan plenty of time, because it is quite a bit of work.  

This Sesame Chicken really reminded me of something I would get at a Chinese restaurant.  The texture and flavor was just right.  If you are feeling like sesame chicken, but want something a lot easier and something that doesn't require frying, I highly suggest trying this Slow Cooker Honey Sesame Chicken, because it is fabulous and one of my favorite meals.

By the way, the cookbook I got this recipe out of is amazing and if you are looking for a great cookbook for yourself or a friend, I highly recommend this one!

I found the chili paste in the produce section at the grocery store.

Sesame Chicken

adapted from: Favorite Family Recipes

(Printable Recipe) or (Printable with Picture)

Marinade:

3 Tbl. all-purpose flour

2 Tbl. cornstarch

1/4 tsp. baking soda

1/4 tsp. baking powder

2 Tbl. soy sauce

3 Tbl. water

1 tsp. vegetable oil

1 dash sesame oil

1 Lb. chicken, cubed

Sauce:

1 c. low-sodium chicken broth

1/2 c. brown sugar

2 Tbl. rice vinegar

2 Tbl. soy sauce

1 dash sesame oil

1-2 tsp. chili paste (depending on how spicy you want it)

1 clove garlic, grated

1/2 tsp. fresh ginger, grated

1/4 c. cornstarch

1/2 c. cold water

vegetable oil, for frying

1 c. all-purpose flour

sesame seeds, for garnish

noodles or rice, for serving

Combine all marinade ingredients until smooth and pour over cubed chicken.  Cover and refrigerate for at least one hour.  When ready to start cooking, heat a medium saucepan over medium heat.  Add the chicken broth, brown sugar, rice vinegar, soy sauce, sesame oil, chili paste, garlic and ginger to saucepan and stir until smooth; bring to a boil.  Dissolve cornstarch in water and stir into boiling sauce.  Simmer until the sauce thickens, about 2 minutes.  Reduce heat to low and keep warm.  

In a deep fryer or saucepan, heat oil to a temperature of 375 degrees.  Coat individual chicken pieces in flour and drop battered pieces into the hot oil, a few at a time.  Fry until they turn golden brown and float to the top of the oil, 3-4 minutes.  Drain on a paper towel lined plate.  Repeat until all chicken is cooked*.  To serve, pour the sauce over the fried chicken pieces and toss together until all pieces are coated.  Sprinkle with sesame seeds and serve immediately with noodles, stir-fried vegetables or rice.  Serves: 3-4  

*Keep cooked chicken pieces warm by placing them in a warm oven while you finish cooking all of the remaining pieces.  

Jenn's Notes: Instead of deep-frying my chicken, I added a little oil to a skillet and pan-fried them, a few minutes per side.  I found the chili paste in the refrigerated part of the produce section at the grocery store.