Sesame chicken

    50 min

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

    223 people made this

    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

    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 in English (346)


    We have just had this and it was delicious!! It was a little sweet for our tastes, so I'll reduce the sugar next time! Another family favourite! Thanks for sharing!  -  09 Apr 2016


    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


    One of the best dishes we have had!!! Particularly the sauce gives that specific chinese accent, but be careful with SUGAR!!! After reading previous comment I decreased sugar amount to 125g, and even so it was TOO SWEET, so I adjusted it with extra two spoons of soy sauce to balance the taste up. Next time I guess 100gr of sugar will be enough.  -  20 Jan 2017