Sesame Chicken

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Don't be put off by the long list of ingredients this is easy to prepare. Serve over hot jasmine rice"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (414.5 g)
  • Calories 593.2
  • Total Fat - 14.7 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 408.2 mg
  • Sodium - 1689.3 mg
  • Total Carbohydrate - 79.8 g
  • Dietary Fiber - 2 g
  • Sugars - 50.7 g
  • Protein - 36.5 g
  • Calcium - 230.8 mg
  • Iron - 7.3 mg
  • Vitamin C - 17 mg
  • Thiamin - 0.2 mg

Step 1

Combine the 2 tablespoons soy sauce, the dry sherry, 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 the chicken. Cover and refrigerate for at least 1 hour or more.

Step 2

When your ready to continue with the recipe; combine the 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, stirring constantly. Turn heat to low and keep warm, stirring occasionally.

Step 3

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Step 4

Cook the chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.

Step 5

Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

Tips & Variations


No special items needed.

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