Perfect Sesame Chicken
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
43
Spice
38
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 cup
Cornstarch1 tsp
Baking Soda1 tsp
Baking Powder2 tbsps
Soy Sauce (low-sodium)1 tbsp
Sherry (dry)1 cup
Water1 tsp
Vegetable Oil2 tbsps
Sesame Oil1 cup
Chicken Broth1 cup
White Sugar2 tbsps
Distilled White Vinegar2 tbsps
Dark Soy Sauce1 clove
Garlic (minced)2 tbsps
Toasted Sesame SeedsDirections:
1
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl
2
Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth
3
Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes
4
Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat
5
Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce
6
Simmer until the sauce thickens and turns clear, about 2 minutes
7
Reduce heat to low, and keep sauce warm
8
Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C)
9
Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes
10
Drain on a paper towel lined plate
11
To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop
12
Sprinkle with toasted sesame seeds to garnish