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Chinese Sesame Chicken
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 
Servings: 6
Author: Dianne
Ingredients
Chicken
  • 12 Boneless Chicken Thighs Cut in 1” pieces
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1 Egg beaten
  • 1 1/2 Cup Cornstarch
  • 1 Cup Oil for frying
Sauce
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 1 1/2 Tbsp. Distilled White Vinegar
  • 3 Tbsp. Apple Cider Vinegar
  • 1 1/2 Tbsp. Dark or Mushroom Soy Sauce
  • 3 Tbsp. Sesame Oil
  • 2-3 Cloves Garlic Minced
  • 2 Tbsp. Cornstarch + 3 Tbsp. Water to dilute
  • 3/4 Cup Water
  • 2 Tbsp. Sesame Seeds toasted
Instructions

  1. Clean out the fatty pieces off the boneless thighs, wash chicken & cut into about 1” pieces. (May use breasts if preferred). Using a big bowl, Add egg, salt, & sugar, mix well. Place in fridge for 1-2 hrs or until ready to cook.

  2. Add 1 1/2 cup of cornstarch and coat all chicken.

  3. In a medium pot or saucepan, add all sauce ingredients except the cornstarch and 1/2 cup water. Dilute those together separately in a small cup.

  4. Heat oil in a deep saucepan on Medium-high heat for about 1 minute or until hot. Drop in chicken pieces, a few at a time, not too close together. Fry on each side until golden brown around 3-4 minutes. Drain on a paper towel lined plate.

  5. Bring sauce ingredients to boil, then add diluted cornstarch while stirring until thickens slightly and turns clear. About 1-2 minutes. Turn off.

  6. To toast sesame seeds, just place in a small skillet on med-lo to medium heat and stir until starts turning brown. About 1-2 minutes.

  7. When finished, combine chicken with sauce. Sprinkle each serving with a little sesame seeds as desired. Or may add to the sauce. Add 1/4 cup of water to sauce and stir to thin out.

Recipe Notes

*If you are unable to find Sesame Oil, you can make it ahead and store the rest for future use. (Which also works out cheaper).

To make sesame oil, heat up 1/2 cup of oil on med-hi heat, add 1/4 Cup of sesame seeds to the oil when hot, stir & simmer 1-2 minutes, turn off heat and cover for about 2 hours. when cool, strain off oil from seeds in a glass jar to store.

* This dish serves best with rice, stir-fry vegetables, or quinoa.

When re-heating, if sauce is too thick, add a little more water to thin out.