Tender marinated chicken pieces, fried and served with a delicious sweet and sour sauce and a sprinkling of tasty toasted sesame seeds, sesame chicken is a popular dish at Chinese restaurants, but it is just as quick and easy to make at home.
Traditionally the chicken sesame is deep-fried after being marinated, but if you prefer you can stir fry it and add some vegetables to the stir fry for a more health conscious version that tastes just as good. Don’t be put off by the long list of ingredients, they are mostly inexpensive things you will have already.
Recipe for Sesame Chicken
3 whole chicken breasts or 6 boneless thighs
2 tablespoons toasted sesame seeds
peanut or vegetable oil for frying
For the marinade:
2 tablespoons light soy sauce
½ teaspoon sesame oil
1 tablespoon dry sherry or rice wine
2 tablespoons plain flour
2 tablespoons cornflour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
2 tablespoons water
1 teaspoon vegetable oil
For the sesame sauce:
225ml / 1 cup chicken stock
120ml / ½ cup water
3-4 tablespoons rice wine vinegar or white wine vinegar
4 tablespoons cornflour
225g / 8oz sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 clove garlic finely chopped
1 teaspoon chilli paste
Mix together all the marinade ingredients. Cut the chicken into 2cm/1inch cubes and marinate for at least 20 minutes.
While the chicken is marinating, prepare the sauce. Mix together all the sauce ingredients in a small pan. Bring to the boil, stirring all the time. Reduce the heat to low and keep warm until the chicken has been fried.
When the chicken has marinated, deep fry it in batches until golden, then drain on kitchen paper and keep warm in a low oven, while you cook the rest. Or alternatively stir fry the chicken in a wok with a few green vegetables.
Bring the sauce back to the boil and pour over the cooked chicken. Sprinkle the toasted sesame seeds on top and serve your sesame chicken with rice or noodles.
Fancy eating Chinese tonight, but don’t have all the ingredients? Try the sesame chicken at the Oriental Pearl restaurant in Nottingham.