Imperial Chinese Restaurant Sesame Chicken
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 6 boneless skinless chicken breast halves
- 73.94 ml cornstarch
- 0.25 ml salt
- 88.74 ml water
- 14.79 ml vegetable oil
- 2.46 ml minced ginger
- 2.46 ml minced garlic
- 2.46 ml chili oil
- 9.85 ml roasted sesame seeds
- oil (for frying)
-
SAUCE
- 118.32 ml chicken broth
- 14.79 ml soy sauce
- 59.16 ml sugar
- 59.16 ml white vinegar
- 4.92 ml cornstarch
- 2.46 ml oyster sauce
directions
- *To roast sesame seeds.
- Put in a pan on medium heat and brown lightly, stirring constantly.
- In a small bowl, mix all sauce ingredients until well combined.
- Cut chicken in 1/2 inch strips.
- Place in a bowl with water and salt and let soak for about 15 minutes.
- Do not drain.
- Add cornstarch and mix well, coating chicken.
- Add 1 tbsp. vegetable oil to chicken and mix until smooth.
- Separate chicken pieces.
- Heat oil in wok on medium heat.
- Fry chicken until crisp and cooked.
- Remove from wok and drain oil.
- Heat wok up again with 1 teaspoon of oil.
- Add ginger, garlic, and chili oil, stir fry until fragrant.
- Add sauce mix, stir until thickened.
- Add chicken and mix well.
- Sprinkle on sesame seeds, before serving.
- Serve on a bed of lettuce or rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
see 6 more reviews
RECIPE SUBMITTED BY
melsmom
waterloo, ontario