Try this Sesame Chicken recipe, or contribute your own.
- 1 cup white sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 1 cup chicken broth
- 2 cloves garlic minced
- 1/4 tsp baking soda
- 2 tbsp cornstarch
- 2 tbsp rice vinegar
- 2 tbsp toasted sesame seeds
- canola or vegetable oil for frying
- 2 tbsp water
- 1 tsp vegetable oil
- 2 tbsp soy sauce
- 1/4 tsp baking powder
- 2 tbsp sesame oil
- 2 tbsp dry sherry
- 2 tbsp all-purpose flour
- 1 lb boneless skinless chicken breast cubed
- 1 dash of sesame oil
- 1 tsp siracha hot sauce
- Carbohydrate 234.317343566826 g
- Cholesterol 1305.91274126501 mg
- Fat 282.813949596294 g
- Fiber 19.936875019908 g
- Protein 366.363517446033 g
- Saturated Fat 89.9171713062501 g
- Serving Size 1 1 recipe (3216g)
- Sodium 1777.79520733529 mg
- Sugar 214.380468546918 g
- Trans Fat 23.2603867205759 g
- Calories 4975 calories
Step-by-step
- In a medium size bowl combine flour, 2 tbsp cornstarch, baking soda, baking powder and whisk.
- Pour in 2 tbsp soy sauce, dry sherry, 2 tbsp water, vegetable oil, and a dash of sesame oil; stir until smooth.
- Stir in chicken until coated with batter, cover, then refrigerate for 20 minutes.
- Meanwhile in a large skillet or wok, bring chicken broth, sugar, rice vinegar, soy sauce, sesame oil, Siracha hot sauce, and garlic to a boil over high heat.
- Dissolve ¼ cup cornstarch into ½ cup water, and stir into boiling sauce.
- Simmer until the sauce thickens, about two minutes.
- Reduce heat to low, and keep warm.
- Heat oil in a deep fryer or large saucepan to a temp. of 375 degrees.
- Drop in the battered chicken pieces, only a few at a time and fry until they turn golden brown; about 3-4 minutes per batch.
- Drain on a paper towel lined plate.
- You can either toss chicken in the sauce or serve with the sauce over top.
- Sprinkle with sesame seeds to garnish.
- Enjoy!!
Swapping rice vinegar for distilled white vinegar strips the sauce of its necessary mellow acidity, leaving behind an aggressively sharp profile that overpowers the savory chicken broth. Achieving restaurant-quality crispness requires understanding how starch interactions and heat management govern the cooking process. When the frying oil drops below 375 degrees Fahrenheit, the batter absorbs excess fat instead of forming a rigid exterior, rendering the chicken soggy rather than crunchy. Furthermore, overcrowding the pan causes the oil temperature to plummet instantly, turning a quick fry into a prolonged steam bath. Maintaining proper thermal recovery between batches ensures the coating seals correctly around the meat.
- Refrigerating the battered chicken for the full twenty minutes allows the flour and cornstarch matrix to hydrate fully, which prevents the coating from sliding off the meat upon contact with hot oil.
- Dissolving the quarter cup of cornstarch completely in cold water before adding it to the boiling liquid prevents unsightly lumps from forming in the simmering glaze.
- Frying the cubes in small batches for three to four minutes per load guarantees even browning without lowering the temperature of the oil beyond recovery.
Controlling moisture is the primary mechanism for preserving the structural integrity of the fried coating over time. Tossing the chicken in the sauce immediately before serving guarantees maximum crunch contrast, whereas drowning the dish too far in advance dissolves the delicate exterior layer completely.
