Friday, April 5, 2019

Sesame Chicken

Like a lot of Asian chicken recipes there are a number of ingredients all made separately then combined to make a fabulous dish. This sesame chicken is no exception. You’ll spend more time gathering the ingredients then actually making the recipe....But definitely worth it. Serves 4


2 large boneless skinless chicken breasts
1/2 cup sesame oil, for frying
1/2 cup vegetable oil, for frying
2 tablespoons raw sesame seeds, to garnish
2 green onions, sliced, to garnish

1 teaspoon chicken base
1/4 teaspoon salt
1/2 teaspoon sesame oil
Ground pepper, to taste
1/4 teaspoon sugar
1 tablespoon raspberry or any fruity wine

1/2 cup flour
1 teaspoon baking powder
1 egg, beaten
1/2 cup water
3 tablespoons cornstarch
Salt, to taste
1 tablespoon vegetable oil

3 tablespoons honey
2 tablespoons sugar
Salt, to taste
2 tablespoons ketchup
1 tablespoon white distilled vinegar
A dash of ground black pepper


Cut chicken into 1” chunks. In a bowl combine all the marinade ingredients and mix well. Add chicken to coat. Cover and set aside 30 in the refrigerator. In another bowl combine all the batter ingredients and mix well. The batter should be thick enough to coat the chicken, but thin enough to flow around the pieces. Set aside.

Use tongs or a fork to remove chicken from marinade to the batter to coat evenly. In your wok heat the sesame oil and the vegetable oil (make sure deep enough to submerge chicken) add the chicken a few batches at a time until golden brown, 3-4 minutes. Remove to a paper towel. Repeat until all of the chicken is done. Drain the wok of oil and wipe out.

In your wok add all the sauce ingredients and bring to boil over medium heat until sauce slightly thickens. Add the chicken to coat then remove to a serving dish. Garnish with the sesame seeds and slices of green onions. Yum Yum!

You need a wok to make this recipe

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