Flawless Sesame Chicken (American Restaurant Style Recipe

Flawless Sesame Chicken (American Restaurant Style


  • 3 whole boneless chicken breasts
  • 2 tablespoons light soy sauce
  • 1 tablespoon cooking wine or dry sherry
  • 3 drops sesame oil
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vegetable oil
  • 1/2 cup water
  • 1 cup chicken broth
  • 1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 2 tablespoons dark soy sauce
  • 2 tablespoons sesame oil
  • 1 teaspoon chili paste (or more)
  • 1 garlic clove (minced)
  • 3 1/2 cups peanut oil
  • 2 tablespoons toasted sesame seeds

How to make Flawless Sesame Chicken (American Restaurant Style

First, prepare the chicken & marinade:
  1. Cut the chicken into 1-inch cubes.
  2. Mix the marinade ingredients (the first 9 ingredients listed).
  3. Marinate the chicken for 20-39 minutes minutes.

Second, prepare the sauce (perhaps while marinading):
  1. Mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water).
  2. Pour them into a small pot and bring to a boil, stirring continuously.
  3. Turn the heat down to low and keep warm while you are deep-frying the chicken.
Third, to deep-fry the chicken:
  1. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown.
  2. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying.
  3. Repeat with the remainder of the chicken.
Last, to put it all together:
  1. Just before you are finished deep-frying, bring the sauce back up to a boil.
  2. Place the chicken on a large platter and pour the sauce over.
  3. Sprinkle with sesame seeds.
  4. Serve the Sesame Chicken with rice.
  • marykal77
    marykal77 says

    this is really good sesame chicken from american chinese restaurant.how do you know the recipes? if u put some crispy rice noodles it's so good.

  • captbunzo
    captbunzo says

    hey marykal77 - did you try this recipe of mine?

  • marykal77
    marykal77 says

    not yet, but it looks so good.i will try sometimes.

  • captbunzo
    captbunzo says

    cool! it is really great. I moved to the UK from America a couple years back and was frustrated by not being able to find good sesame chicken over here... So I found this recipe on the internet and love it. I do need to post the original reference on this site... I am, btw, contemplating a simplification of the recipe in which the chicken is pan fried rather then deep fried. I think this will help significantly speed up the cooking of the chicken as I currently don't have a deep fryer and can only do a bit at a time in a wok. I made a teriyaki chicken recipe recently which called for pan frying and that worked really nicely....

  • marykal77
    marykal77 says

    ok. thanks for ur information.i didn't know that instead of deep fry u do pan fry, and it's look very good like original deep fry. cool, waiting to see your teriyaki recipe.

  • NoDramaMama
    NoDramaMama says

    I just made this - yummy! Next time, I may make the flour portion a bit 'thicker'? Either way, tasty!

  • captbunzo
    captbunzo says

    Thanks for your feedback, nodramamama! It is exciting to see others trying my recipes and hearing what people do with them. I may have to try thickening up the marinade as well next time by inceasing the flour. :)

  • cspoel22
    cspoel22 says

    Where can I find chili paste?

  • ToBeDivine
    ToBeDivine says

    Do you think this recipe would still work alright without the frying and instead just cooking the chicken in a pan? I'm trying to avoid frying stuff as I'm losing weight but the one thing I can never resist is the taste of sesame chicken!

  • captbunzo
    captbunzo says

    I'd say go for it! I've cooked this over a dozen times for my wife & kids & friends. It always turns out well because the sauce and marinade is so good. It might take some experimentation, but I think a good non-fried version would be quite doable. I might try it sometime. :)

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