This sweet spicy sesame chicken is much easier to prepare than the ingredient list indicates. Serve over lots of hot jasmine rice.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
745 Calories
Recipe Instructions
Step 1
Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Step 2
Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
Step 3
Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
Step 4
Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Step 5
Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.
Ingredients
1 cup white sugar
2 tablespoons all-purpose flour
2 tablespoons water
2 tablespoons cornstarch
1 quart vegetable oil for frying
1 clove garlic, minced
2 tablespoons sesame oil
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon canola oil
1 dash sesame oil
2 tablespoons toasted sesame seeds
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
1 teaspoon red chile paste (such as Thai Kitchen®)