Every recipe that I looked at for Sesame Chicken required you to batter and fry the chicken pieces. Since this is typically the traditional way you would have Sesame Chicken served to you in a Chinese restaurant. I don’t like frying, so I just marinated and then cooked the chicken. Come out great!
Asian Sesame Chicken:
- 1-1/2 pounds boneless chicken breasts, cut in bite size pieces
- 1/4 cup low sodium soy sauce
- 6 cloves garlic, crushed
- 1 cup chicken broth
- 3/4 cup white sugar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons sesame or peanut oil
- 1 teaspoon Chile paste
- 1/4 cup cornstarch
- 1/2 cup water
- 1 tablespoon red pepper flakes
- 2 tablespoons sesame seeds
In a ziplock bad add the chicken, 1/4 cup soy sauce and 3 cloves of crushed garlic. Toss around a little so the soy sauce covers all the chicken pieces. Place bag in fridge for about 20 minutes or so.
Meanwhile, bring the chicken broth, sugar, vinegar, remaining soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over medium-high heat. Stir frequently so the sugar doesn’t burn.
Dissolve 1/4 cup cornstarch into 1/2 cup of water and then stir into the sauce. Stir in the red pepper flakes. Simmer until the sauce thickens and starts to turn more clear. Reduce heat to low and keep warm.
In a fry pan add the chicken pieces and stir fry until all the chicken is cooked through. Add the sauce and stir well to insure all the chicken is coated with the sauce.
Serve over rice and top with the sesame seeds.
Adapted from allrecipes.com.