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Although sesame chicken is a westernized Chinese take-out dish, nobody can say no to these crunchy, nutty little bites of chicken that are covered with a glossy sauce. This dish can be pre-prepped in a large batch and assembled with so little effort. You can make the sauce ahead of time. It will last a few weeks or 6 months in the freezer. You just use it as needed. The chicken can be breaded and deep-fried for the first time. It will stay good in the freezer for six months. Take it out of the freezer whenever you want to eat it again. Directly double fry it without defrosting. Of course, the frozen chicken will take a little longer to fry than when it is fresh.
🥢PRINTABLE RECIPE –
INGREDIENTS (serves 3 with some white rice)
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken tight
2 cloves of garlic grated
black pepper to taste (Amazon Link:
1.5 tsp of soy sauce (Amazon Link:
1/2 tsp of salt (Amazon Link:
3/8 tsp of baking soda (Amazon Link:
1 egg
3 tbsp of sweet potato starch (Amazon Link:
For the sauce
2 tbsp of Honey (Amazon Link:
3 tbsp of brown sugar (Amazon Link:
2.5 tbsp of Soy sauce (Amazon Link:
2.5 tbsp of ketchup
1 tbsp of vinegar (Amazon Link:
2 tsp of starch (Amazon Link:
3.5 tbsp of water
Others
1 cup (130g) of sweet potato starch to coat the chicken (Amazon Link : )
Enough oil to deep fry the chicken
1 tbsp of sesame oil (Amazon Link:
1.5 tbsp of toasted sesame seeds (Amazon Link:
Diced scallion for garnish
INSTRUCTIONS
Cut the chicken into bite-size pieces. Marinate it with garlic, soy sauce, salt, black pepper, baking soda, egg white, and 1/2 tbsp of sweet potato starch. Mix thoroughly and rest for 40 minutes.
A quick method to make sesame chicken extra crunchy: 1. Spray a little bit of water on the starch.
Give it 10 seconds to allow some of the starch to clump up into little balls; 2. Fluff the starch by using a whisk; 3. Spray more water, wait for 10 seconds and whisk it again; 4. Do this four times in total. The starch lumps will give some extra crunch to the chicken.
Coat the marinated chicken with the starch. Make sure to shake off the excess flour. Let the chicken rest for 15 minutes before frying.
Heat the oil to 380 F. Split the chicken into two batches. Fry each batch for a few minutes or until lightly golden. Remove from the oil and let them rest for 15 minutes.
While waiting, remove the starch clumps from the oil by using a fine sieve.
Keep the temperature at 380 F. Double fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and rest on the side. Double frying will stabilize the crunchiness so it last longer.
In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, water, vinegar, and cornstarch.
Pour the sauce into a large wok and stir over medium heat until thickened.
Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely.
Sprinkle some diced scallion as garnish. Serve with white rice.
source
44 Comments
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I came back to look at this sesame chicken recipe to prepare and freeze for my grandchildren their parents work a lot and don't have that much time to cook for them. My son's work day ends at 10:00 pm everyday. I am retired now with not much to do but watch videos, read and listen to motivational scriptures on YouTube and classical 96.3fm in Toronto.
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I just made your old recipe today and It was amazing…unfortunately, we don't have potato starch where I live (in a Greek town) and I used corn starch. Not that crispy, but it's ok…the taste is amazing though . Thank you for this great recipe.
Great food have great power….
This is a perfect way on how to cook sesame chicken
I gave it a try , I marinated the chicken over night I then used the potato starch to coat the chicken making sure I got excess off .. I fried it in my wok in 2 batches 4 mins golden, I let sit for 15 might have been 20mins while I made up the sauce coating. I had a high heat oil was not burning , I shook off any excess starch laid in about 8 pieces didn't want to over crowd the wok. Chicken turned golden took the pieces out and put in the next batch oil looked cloudy when I took the chicken out bottom of the wok a lay of starch. I drained it and use a fresh batch of oil for 2nd frying , the chicken was not crispy, it was cooked and so tender and the sauce great tasted really good , but why didn't my coating turn crispy ?
How long do you cook the chicken on the first fry? And also how long do you do second fry?
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First time making this, amazing recipe, thank you so much!
Thank you so much for your cooking videos they are fabulous! Love the techniques that you use and time, effort that you put into recipes so that the are perfect! And the effort that you make to make them gluten free.
I made this for dinner and I am so amazed at how delicious it is. It reminds me of takeout but it is far better. Can’t wait to buy one of your woks! I’m sold.
Just made this and it was very yummy and crunchy!❤ ty!
Рецепты на этом канале почти в точности совпадают с тем, что я ела, когда жила в Китае. Обожаю китайскую еду 👍
Mandy, thank you for these recipes. I became sensitive to gluten 9 years ago. So learning to cook and eat again has been difficult. But most of your recipes are gluten-free!! Thank you!🙏🏼🙇🏽♂️
Oh my gosh, I just fixed this and it is totally amazing. I ate way more than I should have. But it was worth it. I used a little deep fryer that I had, and it was really easy to deep fry. This was way better than any that I have ever had. Love love love ALL your videos. I really want that wok!!! Maybe for Christmas lol
I am glad I found this entry. Thank you Mandy 🥰
You’re Awesome!! Thank you!
Good food
Your recipe is fantastic and delicious 😋❤️ 🍱
@soupeduprecipes If you freeze the chicken do you have to double fry it when you decide to cook it ?
I wiil not pay for your recipes. I have watched your videos and enjoyed them, but there are too many other places to get recipes like yours. Very disappointed.
Thank you for this!
I'm glad to have found your channel. 👍 👍 👍
This was phenomenal. I am a giant fan of your General Tso’s Chicken. I made this Sesame Chicken with dark meat instead of white keeping the skin on as you suggest for General Tso’s. So, I followed the frying instructions from General Tso’s which called for half cornstarch and half flour as the coating. I couldn’t tell if you modified the starches in this recipe just because of the white meat (did you?). My husband likes white meat, too, so Iam curious. The General Tso’s chicken is about the best recipe I have ever made so other than the marinade and sauce, I didn’t see the need to change up the frying procedure for sesame chicken which would have involved trying to find sweet potato starch which probably isn’t easy to come by. This is 4.99 stars. Only leaving room for .1 because nothing can beat your General Tso’s. Many thanks for your wonderful recipes as well as the insights you share that are so helpful for someone like me who loves Chinese cooking but who didn’t grow up in an Asian household so has no idea what to do when it comes to Chinese cooking.
Best recipe! I made this chicken following your recipe. It turned out great!
Your recipes looks so good.
Just cooked your Sesame Chicken Recipe and for the first time, i got really crispy chicken and the sauce was lovely, I enjoyed this and will try some more of your fab Recipe's.
Thanks Mandy. Another great meal and beautifully explained.
I finally just bought your wok.
I'll have to re-home my 2 round bottomed ones.
Im moving into a house with electric plates so I need your wok as it has a flat bottom!
Really looking forward to finally being able to use it!
Rather than using oil to fry the chicken could you use an air fryer?
omg i have all the ingredients!!! so excited to make this 🙂 thank you so much for the recipe! 💓💓💓
I tried this today. It was so so good 👌❤️ Thanks for all the great recipes.
Clear explantion.!Double frying the chicken pieces after sweetpotato flour dabbing are the secrets of crunchyness!Though the processing time is long the final outcome is quite scintillating!love sesame chicken with hot rice.And your final presentation is mouth watering. 😋
Thanks
What a great recipe. Simple and very tasty. Worked a treat first time.
Oh..she's married? Ok!
Thank you for this video , a few questions I plan to make this meal for catering party for 1000 people . what are your thought on the second fry , vacuum sealed it then refrigerator for a week before putting it all together.
regarding the wok do you have a video on how to seasoned it .
I tried your recipe from the chicken thigh video this was absolutely amazing, thank you for your content
https://youtu.be/dnCqdoCwp4c
You did an amazing job with the new video of this recipe. I am excited to see future videos like this. Keep up the great work!
I just want to take a moment to thank you for all you do. I love being able to cook different dishes and know why you should do it one way rather than another. You do it all. The measurements, time, history, and alternatives. Your videos have given me the confidence to make more foods Im not use to. Thank you again. P.S my husband loves this recipe. However, I did have to double the sauce recipe.
I made your Sesame chicken tonight and it was amazing. The only thing I'd change is to use less starch in the sauce, it came out like thick glue. Otherwise, it was quite flavorful.
what kind of oil do you use
What is the purpose of using ketchup?Because some recipes doesn’t call for ketchup.But you did do an amazing job.Thank you for sharing your recipe.
You are soooo good 👍…..😃👌👌👍👍🖐🖐🖐🖐
Mandy you a cutie
Please stop doing, better than, videos. Call the video something else like, best at home or home cooked recipes. It's called take out for a reason. So people don't have to cook. Comparing it to take out make it sound average. Everything is better than take out.