Sesame Chicken

39 Comments

Sesame Chicken by Wok with Ray

Sesame chicken is one of my children’s favorite Chinese dishes from the take out menu. It is pretty good except the batter, which is so thick that you have to chew harder in order for you to have a bite of that chicken inside. I guess that’s what commercial cooking is all about right? Well, I have decided to cook it myself and this way, I could control the flavor and what goes in it.

So, here you are my friends — home cooked sesame chicken. Bon app├ętit!

Sesame Chicken
 
Ingredients
  • 2 lbs boneless chicken thighs
  • 3 cups vegetable oil
  • 2 stalks green onion -thinly sliced for garnishing
  • 3 Tablespoon sesame seeds - lightly toasted
Batter and Marinade
  • ¼ cup sifted all purpose flour
  • 4 Tablespoon cornstarch
  • ½ teaspoon baking soda
  • ¼ cup soy sauce
  • 1½ Tablespoon dry sherry
  • 4 Tablespoon water
  • 1 Tablespoon vegetable oil
Sauce
  • 1 cup chicken broth
  • 1½ Tablespoon distilled vinegar
  • 1½ Tablespoon soy sauce
  • 1 cup sugar
  • ¼ cup sesame oil
  • 1 teaspoon chili paste -- you may use Sambal
  • 2 teaspoon finely chopped garlic
  • 2 teaspoon finely chopped ginger
Sauce Thickener
  • ½ cup water
  • 2½ Tablespoon cornstarch
Instructions
  1. Cut chicken to bite size pieces and then set aside.
  2. In a bowl, combine all the batter ingredients. Mix until fully combined and smooth.
  3. Add chicken and then mix until fully coated with batter.
  4. Set aside in the fridge for 1 hour.
  5. Remove chicken from the fridge to room temperature.
  6. Place all the sauce ingredients in a sauce pan.
  7. Place pan over medium heat and then let the sauce boil.
  8. While the sauce is cooking, prepare the sauce thickener and then set aside.
  9. When the sauce begins to boil, slowly add the thickener while mixing it.
  10. Turn off the heat when the sauce thickens.
  11. Place wok over high heat.
  12. Add 3 cups vegetable oil.
  13. When the oil is hot, add chicken pieces and fry until golden brown. **
  14. Set aside on a paper-lined plate or pan.
  15. Repeat the process until all pieces are fried.
  16. Transfer oil in a bowl to cool and discard.
  17. Return wok over high heat.
  18. Return all of the cooked chicken pieces.
  19. Slowly pour in ⅓ of the thickened sauce.
  20. Mix well until all chicken pieces are fully coated with the sauce.
  21. Add more if thicker coating is desired.
  22. Sprinkle with sesame seeds and green onion.
  23. Serve hot with rice.
  24. ENJOY!
Notes
** Fry chicken in small batches to keep the oil hot.


Sesame Chicken by Wok with Ray

Your comment is always appreciated.


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39 Comments → “Sesame Chicken”


  1. mjskit Identicon Icon mjskit

    8 months ago

    Even with that delicious sauce I can still hear that chicken go “crunch” when you bit into it. Just the way I like my sesame chicken! I’ve always wanted to make this at home so THANKS for the recipe!!! Can definitely see why it’s your kids favorite. :) Have a wonderful week my friend!

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      Thank you MJ and I hope you’d enjoy the recipe. You too have a great week! :)

      Reply

  2. John@Kitchen Riffs Identicon Icon John@Kitchen Riffs

    8 months ago

    This looks terrific! Such great flavor and texture in this. Sesame chicken is really good stuff, but something I never make at home — it’s always a restaurant dish for me. I gotta try this — thanks so much.

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      It’s very easy to prepare and you should try it. Thank you John! :)

      Reply

  3. Raymund Identicon Icon Raymund

    8 months ago

    You’re so right with that batter, they make it look bigger as well. Half of the chicken is all flour!
    Your version looks so delicious, I think I will go 2 extra rice on this one

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      Same with me, I tend to have extra serving of rice whenever I have this. Thank you Raymund! :)

      Reply

  4. Mary Frances Identicon Icon Mary Frances

    8 months ago

    Making your own version of a take-out dish is a great idea. There must be all sorts of crazy ingredients that go into the stuff they serve in restaurants.

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      Making your own is a really good idea and it saves money too! Thank you for your comment Mary Frances. :)

      Reply
  5. Ray, I wish I’d seen your batter-marinade two days ago. I made very flavourless pork. I’ll know next time. Meanwhile, I have some chicken in the fridge. Thanks for inspiring tonight’s dinner. Can’t wait to try! Hope you’re having a good week!

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      Thank you Hester and you too have a good week. :)

      Reply

  6. Helene D'Souza Identicon Icon Helene D'Souza

    8 months ago

    Hi Ray, that’s a very scrumptious dish. I used to make it more in the past until I over made it and we lost interest. I think I need a new approach or new recipe for it and yours looks tantalizing. Going into my recipe box. Thanks!

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      I agree, whenever I over make a dish we tend to get tired of it. Thank you for visiting Helene! :)

      Reply
  7. This is lipsmackingly delicious, Ray.

    Reply

  8. Jeannie Identicon Icon Jeannie

    8 months ago

    Wow! This is one of my favorite chicken dish! So full of flavors, yum!

    Reply

  9. Row Identicon Icon Row

    8 months ago

    Wow! I like how the chicken looks crunchy, but has lots of sauce. Perfect balance and great with rice! Thanks for the recipe… I’ll have to make it soon. :)

    Reply

    • Ray Identicon Icon Ray

      8 months ago

      You may also go lighter on the sauce by adjusting the amount that you put on it if you’d like. Thank you Row. :)

      Reply
  10. I’ve never made sesame chicken at home but I can imagine how good your version has to be. I bet there is not one piece left on the platter when you make this.

    Reply

  11. Liz Identicon Icon Liz

    7 months ago

    What a delicious entree, Ray! I’m going to put this in my weekday meal rotation…we’d love it!!

    Reply
  12. Sesame Chicken is also one of our favorites. The tangy sweet sauce and the crispy chicken are such a pleasant combination. Looks so good!

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Thank you Judit and Corina. :)

      Reply

      • Narissa Rodrigues Identicon Icon Narissa Rodrigues

        7 months ago

        I want to cook the sesame chicken. One of the ingredients is dry sherry. I don’t know what dry sherry looks like.. I don’t have this at home. Is there any alternative? Thanks

        Reply

        • Ray Identicon Icon Ray

          7 months ago

          Hi Narissa,

          Dry sherry is a type of wine. It is a small amount, so you may just eliminate it from the recipe. Thank you for asking Narissa. :)


  13. Sissi Identicon Icon Sissi

    7 months ago

    What a coincidence! I think this is my favourite dish from a Chinese restaurant I used to go to (before they started to use ketchup and ready-to-use sauces in their dishes…) and never knew how to cook it! I am bookmarking your recipe and will try it soon. Thank you so much for posting it. The photograph is as always amazing.

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      I hope you’d enjoy it. Thank you Sissi! :)

      Reply
  14. Ohhh homemade is much better, especially for dishes with thick batter. Like you said the batter can be too thick and could be more than chicken pieces (in some restaurants). I love that you shared this recipe so we can make it at home!

    Reply

  15. Juliana Identicon Icon Juliana

    7 months ago

    Wow Ray, another awesome recipe…I love the shiny coating on the chicken and yum, love the idea of the texture…and the sauce…yum!
    The pictures are also amazing!
    Thanks for this recipe and hope you are having a wonderful week :D

    Reply

  16. Kristi Rimkus Identicon Icon Kristi Rimkus

    7 months ago

    This is one of my most favorite dishes. I could eat the entire batch, but my version doesn’t look nearly as beautiful as yours!

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      It was just a lucky shot, Kristi. :) Thank you.

      Reply

  17. bamskitchen Identicon Icon bamskitchen

    7 months ago

    Love this dish and so do my boys. We usually eat this out but I think your way so I can control what goes into the dish. I wish I could grab those chopsticks and take a sample off your plate…Have a super day. BAM

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Thank you BAM and you too have a great day. :)

      Reply
  18. Your food photographs are drop-dead gorgeous! This recipe is a keeper…loved the Asian yumminess with sesame!

    Reply

  19. Ann@Anncoo Journal Identicon Icon Ann@Anncoo Journal

    7 months ago

    Hi Ray, This sesame chicken is my all time favourite . Love to go with extra rice :)

    Reply

    • Ray Identicon Icon Ray

      7 months ago

      Me too, I get extra servings of rice. Thank you Ann. :)

      Reply

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