Monday, October 18, 2010

Homemade Sesame Chicken - even better than the 'real' stuff

I got home last night to find my most favorite fat fish, Cooper (the pooper, originally known as Cooper the Silver Fox Fish) had died while I was gone over the weekend. Welcome home, right? And I've got this assignment for a class that is just making me crazy. REALLY crazy. All in all, I was feeling a bit out of sorts today and was craving some good old Chinese take out. But I hate paying for food I can make myself, so I went to town (aka the internet) looking to find a sesame chicken recipe that I might have all of the ingredients for. I had gone grocery shopping just prior to deciding sesame chicken was what I was craving and luckily had gotten some chicken (with chicken noodle soup in mind), so I was good to go. Cook up some rice with this sucker and you've got yourself a homemade batch of deliciousness! 

Sesame Chicken Serves 3-4 (the recipe originally said 6 but I don't believe it)

Based on a recipe by Doreen P on

For the chicken

Ingredients: 2 T flour, 2 T cornstarch, 1/4 t baking soda, 1/4 t baking powder, 2 T soy sauce, 1 T dark cooking liquor such as sherry or port, 2 T water, 1 t sesame oil (or vegetable, or a mix), about 1 lb of chicken breast meat, cubed.

Directions: Combine the dry ingredients in a medium bowl and whisk to combine.  Mix together the liquid ingredients in a small pyrex and pour into the dry ingredients, stirring until smooth. Add the chicken and stir until well coated. Cover and refrigerate for at least 20 minutes.

For the sauce:

I will say...the sauce is quite good, but the recipe makes a LOT of it, like 2 cups of it...for 2 chicken breasts.  I'm hesitant to just cut the recipe in half because sauces so often need a minimum amount of a certain ingredient to really come together. So. I'm putting the whole recipe but you've been warned - it's a lot of sauce! So if you're interested in serving more people, just increase the batter for the chicken and the amount of chicken.

Ingredients: 1 cup chicken broth, 2 T white vinegar, 2 T soy sauce, 2 T sesame oil, 1 cup white sugar, 1 t chili paste, 2 cloves pressed garlic, 1/4 cup corn starch, 1/2 cup water.

Directions:  Combine the stock, vinegar, soy sauce and sesame oil and stir together in a saucepan over medium high heat (if you are using  "better than bullion" {my personal favorite} or bullion cubes, heat water in the saucepan first, add the bullion and then once that has dissolved, stir in the remaining ingredients. I prefer to mix everything before hand in a separate dish so that the first few ingredients don't cook off while I measure the remaining ingredients).  Add the sugar and stir well, until dissolved, and then toss in the garlic and chili paste. Turn the heat to medium and stir well. Once everything is really mixed together, allow it to come to a boil, turning the heat up or down as needed, I kept having to remove the sauce from the heat it was boiling so much. Dissolve the cornstarch in half a cup of water and pour into the saucepan. Mix WELL. Allow the sauce to simmer and continue stirring, making sure to scrape the edges often. Careful that the sauce doesn't get too hot and pop and burn you. Turn off heat and let the sauce sit while you cook the chicken, stir it every once in a while though, just for kicks.

Heat oil in a heavy saucepan and deep fry the chicken for 3-4 minutes, or bake the chicken on a pan (until done...I'm not sure for how long, I went the frying route). When the chicken is done, let it cool on a paper towel lined plate.  When you're ready to serve the meal, toss the chicken pieces on a nice pile of rice, make sure the sauce is warm and pour it over the chicken. Sprinkle generously with sesame seeds and serve! 



  1. I didn't see the bullion cube mentioned in the ingredients but there is a mention in the directions. Can you confirm with qty. Thanks!

  2. The bullion cube is a possible option if you don't have stock on hand. The sauce recipe calls for 1 cup of chicken stock, so use as much bullion as you would need to make one cup (or 8 ounces, same thing). The recipe serves 3-4 people, but if you wanted to make more, simply increase the amount of chicken and the relevant ingredients (those in "For the chicken", and keep the sauce amounts the same as it makes more than you need for the recipe as is.