Chicken, Cooking

Sesame Chicken

What does my hubby love. Chinese food. We haven’t been eating out and I haven’t made any eastern inspired meals for quite some time. So when Chef in Training posted the following recipe I had to try it out for myself. Since I do not have a deep fryer I fried the chicken individually in a frying pan. It took quite some time. Now it’s time to eat.

Sesame Chicken adapted from CHINESE HONEY CHICKEN

Sesame Chicken


  • 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
  • Oil (for frying)


  • 4 tablespoons cornstarch
  • ¼ cup flour
  • 1 teaspoon baking powder
  • ½ cup water
  • ½ teaspoon salt
  • 1 egg
  • 1 egg white


  • 1 ½ tablespoons oil
  • 2 teaspoon ginger (minced)
  • 3 tablespoons garlic (minced)
  • 1 teaspoon salt
  • 3 tablespoons honey
  • 1 teaspoon rice wine vinegar
  • ½ cup water
  • 1 teaspoon cornstarch (mixed with 1 teaspoon water)
  • Sesame seeds (for garnish)


  • In a large bowl mix all batter ingredients together until smooth.
  • Cover and allow the batter to site for at least 30 minutes.
  • Add the chicken to the batter tossing to coat.
  • Heat oil in pan.
  • Fry chicken bits in patches for 2 minutes or until batter becomes firm.
  • Drain on paper towels.
  • To make the sauce.
  • Heat 1 ½ tablespoons of oil in your wok.
  • Add garlic and ginger and stir fry for 30 seconds.
  • Add salt, honey, vinegar, and water.
  • Mix well.
  • Combine 1 teaspoon of water with 1 teaspoon of cornstarch.
  • Add to the sauce
  • Simmer for 2 minutes.
  • Coat chicken with the sauce and garnish with sesame seeds.
  • Serve with white rice.


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