Total Pageviews

Please add your name as a follower of this blog if you wish to do so.

Saturday, October 16, 2010

Sesame Chicken

3 whole boneless chicken breasts


2 tablespoons light soy sauce

1 tablespoon cooking wine or dry sherry

a few drops of Chee Seng Sesame oil

2 tablespoons flour

2 tablespoons cornstarch

2 tablespoons water

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon vegetable oil


1/2 cup water

1 cup chicken broth

1/8 cup vinegar

1/4 cup cornstarch

1 cup sugar

2 tablespoons dark soy sauce

2 tablespoons Chee Seng Sesame oil

1 tsp chili paste, or more if desired

1 clove garlic (minced)


2 tablespoons Double Pagoda Roasted Black Sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying


1. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

2. To prepare the sauce: mix together all of the sauce ingredients.

3. Pour them into a small pot and bring to a boil, stirring continuously.

4. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:

1. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.

2. Drain on paper towels.

3. Repeat with the remainder of the chicken.

4. Just before you are finished deep-frying, bring the sauce back up to a boil.

5. Place the chicken on a large platter and pour the sauce over.

6. Sprinkle with Double Pagoda Roasted Black Sesame Seeds.

7. Serve the Sesame Chicken s

1 comment:

tasteofbeirut said...

Yum! That dish was always my pick at Chinese joints and one day I will make it with your recipe because it sounds easy and delicious; did not know that black sesame seeds were used; (another great favorite of mine-sesame seeds!)