People love this sesame chicken. It tastes as close to the restaurant version as I think you can get. It is from about.com I found this a couple of years ago on that site, and BF requests it a tleast 2-3 times a month. it really is great, and although there are a lot of ingredients, it's basically simple to prepare.
- 3 whole boneless chicken breasts
- 2 tablespoons light soy sauce
- 1 tablespoon cooking wine or 1 tablespoon dry sherry
- 3 -5 drops sesame oil
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons brown sugar
- 1 teaspoon vegetable oil
- 1 cup water
- 3 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 4 teaspoons dark soy sauce
- 2 teaspoons vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons cornstarch
- 1 green onion, thinly slice
- 2 tablespoons toasted sesame seeds
- 3 1⁄2-4 cups peanut oil (for frying)
- Cut the chicken into small, approximately 1-inch cubes.
- Add the marinade ingredients and marinate the chicken for at least 20 minutes.
- While the chicken is marinating, prepare the sauce.
- Mix together all of the sauce ingredients except for the green onion.
- Pour them into a small pot and bring to a boil.
- Turn the heat down to a low and keep warm while you are deep-frying the chicken.
- Heat oil for deep-frying.
- When the oil is ready, add the marinated chicken a few pieces at a time, sliding them into oil carefully, and not to overcrowd.
- Deepfry until golden brown.
- Remove the cooked chicken pieces from the oil and drain on paper towels.
- Repeat with the remainder of the chicken.
- Just before you are finished deep-frying, bring the sauce back up to a boil.
- Mix in the green onion.
- Place the chicken on a large platter and pour sauce over.
- Sprinkle with the sesame seeds.
- Serve over rice.
Thanks for this recipe, we totally LOVED it. It was a little more work than I expected, but so worth it. I was a bit concerned about using that marinade coating as a batter for deep frying, but it came out fine, you get to taste chicken instead of tons of flour. I couldn't find the brown sugar, so I substitued w/a little white sugar and some honey. Once the chicken was fried, I soaked up all the extra grease w/paper towels and mixed it all in the pot w/the sauce and let it soak in for 20 minutes on low heat. Served with white rice and mixed chinese veggies.
Very tasty - I set up the chicken to marinate the night before, and also added about 1 tbs of sesame oil to the sauce. Letting the oil get very hot before adding each batch of chicken cubes helps them cook faster, which really cuts down on the greasy taste you might otherwise taste. Very easy to make, too.
Definetely a keeper. I probably wouldn't cook it everyday as it is alittle on the greasy side. but boy, is the sauce a killer or what! thx bratty, enjoyed it alot.