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    You are in: Home / Chinese / Imperial Chinese Restaurant Sesame Chicken Recipe
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    Imperial Chinese Restaurant Sesame Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    melsmom's Note:

    I found this recipe on another site, and have been making this ever since. Be careful with the chili oil if you're not used to much spice. I always double the sauce ingredients as we like it poured over rice. This is soooo gooood!

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    Directions:

    1. 1
      *To roast sesame seeds.
    2. 2
      Put in a pan on medium heat and brown lightly, stirring constantly.
    3. 3
      In a small bowl, mix all sauce ingredients until well combined.
    4. 4
      Cut chicken in 1/2 inch strips.
    5. 5
      Place in a bowl with water and salt and let soak for about 15 minutes.
    6. 6
      Do not drain.
    7. 7
      Add cornstarch and mix well, coating chicken.
    8. 8
      Add 1 tbsp. vegetable oil to chicken and mix until smooth.
    9. 9
      Separate chicken pieces.
    10. 10
      Heat oil in wok on medium heat.
    11. 11
      Fry chicken until crisp and cooked.
    12. 12
      Remove from wok and drain oil.
    13. 13
      Heat wok up again with 1 teaspoon of oil.
    14. 14
      Add ginger, garlic, and chili oil, stir fry until fragrant.
    15. 15
      Add sauce mix, stir until thickened.
    16. 16
      Add chicken and mix well.
    17. 17
      Sprinkle on sesame seeds, before serving.
    18. 18
      Serve on a bed of lettuce or rice.

    Ratings & Reviews:

    • on December 24, 2012

      This recipe made quite a nice dinner for me, but I've decided not to give a star rating because I think I strayed too far from the recipe. I did use the basic idea of coating and frying chicken breast strips and putting them in sauce. I added a lot of vegetables - onion, carrot, shiitake and precooked bamboo shoot. I sauteed the vegetables first with the ginger and garlic, which I increased, and mixed in the sauce ingredients. I then fried the chicken, with potato starch, rather than cornstarch. (The two are very similar.) I used a bit more starch, but could not get a crisp crust, either. Then I put everything together, with sesame seeds sprinkled on top. The chicken was tender and moist and the sauce was pleasantly tangy. Thank you for sharing this recipe with us.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008

      we really didn't like the taste of this. It was a little to bitter and we didn't think it tasted anything like the restrants.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2007

      45

      This tasted unbelievably good. It was so yummy. Like another reviewer, I could not get a crispy coating on the chicken while frying, and it made a terrible mess (probably more to do with my cooking skills than anything to do with the recipe). I will definately make it again, but this time I will simply saute the chicken and add it to the sauce and not fry it. The sauce, on the other hand, was to die for. I doubled the recipe as you suggested, melsmom, and was very glad I did.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Imperial Chinese Restaurant Sesame Chicken

    Serving Size: 1 (281 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.3
     
    Calories from Fat 62
    18%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.2 g
    6%
    Cholesterol 102.6 mg
    34%
    Sodium 613.0 mg
    25%
    Total Carbohydrate 24.1 g
    8%
    Dietary Fiber 0.5 g
    2%
    Sugars 12.8 g
    51%
    Protein 42.4 g
    84%

    The following items or measurements are not included:

    chili oil

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