Sesame Chicken

Sesame Chicken

One of John’s favorite chinese dishes is Sesame Chicken. A while back he decided to try cooking his own. After much searching and a couple of failed attempts, he has perfected the dish. It’s less than half the calories of takeout and the taste is almost identical (if not better!).

*One tip: Since it’s just the two of us, we save some for leftovers the next day. If you are going to do this, make sure you put the sauce in a separate container. Don’t mix it all together, or it won’t stay crispy. Just pour sauce over the individual servings when you are ready to eat. Also, the sauce gets thick when refrigerated, so just add a little water and heat.

makes 4 servings

Chicken:

  • 1 lb boneless skinless chicken breast, cut into large pieces
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • 1 egg (beaten)
  • ½ cup water
  • 3 tablespoons cornstarch
  • salt (to taste)
  • 1 tablespoon vegetable oil

Sesame Sauce:

  • 1 cup white sugar 
  • ¼ cup cornstarch 
  • 1 cup chicken broth 
  • ½ cup water 
  • 1/8 cup white vinegar 
  • 2 tablespoons dark soy sauce 
  • 2 tablespoons sesame oil 
  • 1 teaspoon chile paste 
  • 1 clove garlic, minced

Nutrition

  • calories: 420
  • carbohydrates: 20g
  • fat: 24g
  • protein: 29g

Directions:

Prepare the chicken by cutting it up into one inch cubes. Combine the other ingredients in a mixing bowl to create batter. Coat chicken pieces in the batter and then deep fry (or fry in wok or frying pan).

In a saucepan, mix together sugar and cornstarch. Stir in chicken broth, water, vinegar, soy sauce, sesame oil, chile paste, and garlic. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 5 minutes.

Top with: 2 tablespoons raw sesame seeds, 2 green onions (sliced). Best served with lightly steamed broccoli and rice.

Source for sauce sauce

Source for chicken