Sesame Chicken Recipe from bobby at http://blogchef.net
I don't like the batter on this one, it's better for sweet and sour pork. I combined the sauce with
the ingredients for sauce in the next recipe.
2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)
½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
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 sprinkle of ground black pepper
Step 1: Cut chicken breasts into 1” chunks and in a glass bowl combine all of the
marinade ingredients and mix well. Add the chicken and coat evenly. Cover and
marinade for 30 minutes in the refrigerator.
Step 2: Meanwhile, in separate bowl combine all of the batter ingredients and mix
thoroughly. The batter should be thick enough to coat the chicken but thin enough to
flow around the pieces. Set aside.
Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip
them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your
deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you
can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden
Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring
to a boil while stirring and simmer until sauce slightly thickens.
Step 5: In the wok or in a serving dish coat chicken with the sauce and garnish with
sliced scallions and sesame seeds.
Flawless Sesame Chicken (Restaurant Style) Recipe #129598
This is the recipe you've been looking for! It makes a perfect sesame chicken