Sesame Chicken Recipe

Sesame Chicken Recipe

Sesame hen - crispy chicken with candy, savory sauce with lots of sesame seeds. quality and simplest recipe that is higher than chinese language takeout.

every person loves Sesame chicken—deep-fried and crispy fowl coated with a candy, savory sauce, and speckled with masses of sesame seeds. chinese Sesame fowl is the golden infant of takeout eating places as buyers and diners simply can’t get enough of it.


  • 1 clove garlic minced
  • White sesame seeds for garnishing
  • Oil for deep-frying
  • 8 oz 250 g boneless and skinless chicken breast, cut into strips
  • 2 tablespoons oil

Fying Batter :

  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1 egg white
  • 1 tablespoon oil
  • 1/2 cup 65 g all-purpose flour, sifted
  • Pinch of salt
  • 1/3 cup 80 ml cold water

Sauce :

  • 4 tablespoons sugar
  • 1 tablespoon Chinese rice vinegar or apple cider vinegar
  • 1/3 cup 80 ml tablespoons water
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce


  1. Blend all the substances within the Sauce till properly combined. Set apart.
  2. blend all the ingredients in Frying Batter in a bowl till well mixed, stir a few instances to ensure there aren't any lumps and the batter is easy. add the chicken into the batter, stir to frivolously coat with the batter.
  3. heat 2 to 3 inches (5 to 7.five cm) of the oil in a wok or a stockpot to 350°F (one hundred seventy five°C) for deep-frying. lightly drop the chicken into the oil and unfasten them up right now with a spatula to save you the bird from clumping together. Deep-fry the fowl to golden brown. cast off the bird from the oil with a strainer or slotted spoon, draining the excess oil through laying the fowl on a dish covered with paper towels. Discard the oil.
  4. warmness up 2 tablespoons of the oil in a wok or skillet over excessive warmness. add the garlic and stir-fry until fragrant before including the Sauce.
  5. As soon because the Sauce thickens, upload the fried chook into the wok or skillet. Stir constantly till all of the substances are well lined with the sauce. Dish out, garnish with the white sesame, and serve right now with steamed rice.
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