Sesame chicken

  • 1review
  • 203saves
  • 50min

About this recipe: Sweet, sticky and delicious - everyone will love this! Serve over rice and top with thinly sliced spring onions.

MISSFAVOR

Ingredients

Serves: 4 

  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 dash sesame oil
  • 2 tablespoons plain flour
  • 2 tablespoons cornflour
  • 2 tablespoons water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon rapeseed oil
  • 4 skinless, boneless chicken breast fillets, cut into 3cm cubes
  • 1 litre vegetable oil for frying
  • 125ml water
  • 225ml chicken stock
  • 60ml vinegar
  • 4 tablespoons cornflour
  • 200g sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon spicy or hot chilli paste
  • 1 clove garlic, minced
  • 2 tablespoons toasted sesame seeds

Method

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Combine 2 tablespoons soy sauce, 1 tablespoon sherry, dash of sesame oil, 2 tablespoons flour, 2 tablespoons cornflour, 2 tablespoons water, 1/4 teaspoon baking powder, 1/4 teaspoon bicarbonate of soda and 1 teaspoon rapeseed oil in a large bowl. Mix well; stir in the cubes of chicken breast. Cover and chill for 20 minutes in the fridge.
  2. Heat oil in a deep-fryer or large saucepan to 190 degrees C.
  3. Combine the 125ml water, chicken stock, 60ml vinegar, 4 tablespoons cornflour, 200g sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, 1 teaspoon red chilli paste and garlic in a small saucepan. Bring to the boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
  4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on kitchen roll.
  5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

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Reviews (1)

chocolategoddess
1

Excellent dish! I actually couldn't find my sesame seeds and the floury coating was a little runny because I forgot I was halving the ingredients but this was still delicious. The sauce is very sweet and not something I'd make on a regular basis, but it goes a long way and is perfect for something a little more special than a soy sauce dip. I'll certainly be making this again. Thanks for sharing! - 18 Feb 2010

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