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.
I loved the sauce and doubled it because I like it over sticky white rice. I hope you don't mind but I used chunks of cod instead of chicken. So it was actually, Awesome Sesame Fish. But the SAUCE is the dish and it was excellent.
We dont have restaurants where we live and boy does this taste like I remember it! I didnt substitute anything and my kids get so excited to find that Im making that for dinner. It is a little time consuming but so worth it. We cook the chicken in our deep fryer at 340 degrees. We find that we now double it for leftovers the nextt day. It heats up great in the microwave Thanks!
Lovely, with a lot of flavor (I added some Szechuan peppers) But the basic recipe is easy and I combined it with an Asian eggplant recipe (as a side dish) served over rice. Great!
Delicious. DD and I made this last night for dinner and we enjoyed it very much. The chicken fried up really nice with the marinade. The only thing I did differently was after the chicken was made I drained the oil and but the sauce ingredients into the wok, heated it up with a slurry of cornstarch and water and thickened it up. I then added the meat, mixed it up and then topped with toasted sesame seeds. Great recipe, thank you for sharing with us.
I have made this for my family several times and we absolutely love it! Whenever I get a Chinese food craving this is my go to recipe. Thank you for posting!
Made this for dinner tonight. It was excellent! I can't wait to make it again and really perfect it.
Awesome indeed! Chicken was tender on the inside with a great crispness and flavor on the crust. The sauce was beautiful as well and a perfect consistency. Only change I made was to stir the sesame seeds through the sauce rather than use as a garnish, just a personal preference because I like them better once they've taken up a little moisture. We really enjoyed this served along with some fried rice I cooked in the wok after leaving just a little of the peanut oil after cooking the chicken.