Chinese Sesame Chicken

Jason and I cannot find a Chinese restaurant we like in Denver, so I decided to make my own Chinese food!  The sauce is just the way I like it, sweet and a little spicy.  We both thought it tasted as good as our favorite restaurant in KC and decided this is the way we will go when we want Chinese.  Fyi, it is not healthy but so worth it!!

It is a lot of ingredients but pretty easy. I made the batter the night before.

Batter:

• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water

Sweet Sesame Sauce:

• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 TB dark soy sauce
• 2 TB sesame oil
• 1 tsp chili paste, I used Siracha- use more if desired
• 1 clove garlic (minced)

 Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. 

Mix together all of the sauce ingredients.  Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.  

Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.  Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.


I hope you like it!

Robin