Thursday, April 16, 2009

Sesame Chicken

Who doesn't love sesame chicken? The picture above doesn't have sesame seeds in it.... we forgot to take a pic. We must have been super hungry! Actually, when we made this, we forgot to start the rice maker. So, we didn't even eat it with rice. It was still so delicious. We have tried a few recipes for sesame chicken. We even tried one made with pomegranate juice. With this recipe we wanted to cut down on the sugar and changed up the batter that the chicken was marinated in.


2 lbs or 4 pcs boneless chicken thigh, or you can use breasts
2 eggs
1/4 cup flour
1 teaspoon salt
a dash of ground pepper
1 teaspoon baking powder
1 tablespoon olive oil

For the sauce
3 cloves garlic- minced
1 teaspoon sugar- some recipes that call for 3 tablespoons, which is way too much
2 tablespoons apple cider vinegar
1 teaspoon group ginger powder or try chopping some fresh ginger
1 tablespoon hoisin sauce
4 tablespoons soy sauce
1/2 cup chicken stock
1 tablespoon corn starch dissolved in 1 teaspoon water

1 tablespoon toasted sesame seeds.

1 cup rice - cook this how you would normally cook white rice- we use a rice cooker, which makes really good fast rice.

In a small bowl beat the eggs and then add in the flour, salt, ground pepper, baking powder and olive oil. Stir and mix well. Cut the chicken into large pieces (1-2 inches long). You can now add the chicken to the marinade. Stir to coat the chicken and cover the bowl with plastic wrap. Refrigerate for at least an hour.

After the chicken has marinated, you will want to heat up a pan with enough oil to fry the chicken. Make sure the oil gets nice and hot (medium high heat).

Take the pieces of chicken out of the marinade and coat them in flour. Once the chicken is well coated in flour you can drop them into the hot oil. Cook for about 4 minutes. Drain them on paper towels to get rid of excess oil. You can now set the chicken aside.

In a saucepan cook up the garlic with a little oil, just until it becomes fragrant. add in the sugar, cider vinergar, ginger, hoisin sauce, soy sauce and chicken stock. Cook this for about 2-3 minutes. Now you can add in the dissolved corn starch. This will make the sauce nice and thick.

Stir well to and you can now add the chicken to the sauce. Toss the chicken until coated with sauce and lastly add in your sesame seeds! This dish was so delicious, I think Chris had about 3 no left overs:(


  1. this looks good. i might try it with tofu!

  2. you should definitely try it with tofu...or come over and we can make it together!