Sesame chickens are a very popular restaurant or take out dish. I'd like to share this restaurant quality recipes at it always comes out perfect with very little fuss and inexpensive ingredients which you probably have on hand. It can be served at home, potluck, special party, or anytime you crave for some Chinese take out food.Ingredients :
3 pieces of chicken breast or 1/2 chicken - cut to bite size pieces
1 tbsp of light soy sauce
1 tbsp of cooking wine
1/2 tbsp of sesame oil
1 tsp of sugar
2 tbsp flour
1 tbsp rice flour or cornstarch
Salt & pepper to taste
Sauce:
3 tbsp of sweet chili sauce
2 tbsp of tomato ketchup
1- 2 tbsp of honey (depend on how sweet you want)
1 tbsp of oyster sauce
2 tbsp of light soy sauce
1/4 cup of water
some toasted sesame seed
1. Marinate chicken with soy sauce, wine, sugar, sesame oil, salt and pepper and set it aside for at least an hour. Just before frying mix the 2 type of flour together and mix it into the chicken.2. Prepare oil for frying. Fry chicken until golden brown, dish out and drain the oil in paper towel. Remove all the oil from the pan.
3. Mix all the sauce ingredients together and pour it back into the pan. Bring it up to a boil and let the sauce thicken a bit.
4. Add in the chicken and toss it gently until the chicken are evenly coated with the sauce. Sprinkle the sesame seeds to the chicken. Serve with warm rice.
Note : You can use bone in chicken,chicken thigh, chicken wings or even pork ribs for this dish.
Finger licking, drooling and lips licking good. I've got to run to my kitchen to do it right now!! Unfortunately i am on my lunch hour at work... I love sesame and this recipe sounds so delicious!!
ReplyDeleteI have made canadian pancakes (with grated apple in) this week end and i used maple sirup to eat them with.
Your recipe with honey tells me it would be possible to do a similar dish with maple syrup.. humm I might experiment! I don't think it would be as healthy, but I might give it a go too...
Wow this looks super delicious
ReplyDeleteI like sweet chicken. Thanks for the recipe. I must try this.
ReplyDeleteGert,
ReplyDeletethanks for sharing the recipe, now I know it's not that hard to make it. I'll have to make it soon. Hmmmhmmm.... delicious!
This looks really delicious. About how hot should the oil be for frying>
ReplyDeletei love this dish! i really must try to do it at home:)
ReplyDeleteMmm delicious!
ReplyDeleteSalivating looking at your yummy honey chicken.
ReplyDeleteThis is a must try for me! It's one of my son's favorite take-out meals so if I could master this, he would love it. :)
ReplyDeleteI love sesame chicken, and this looks fabulous. My pantry isn't quite that well stocked, but I will be going to the grocery store for these!
ReplyDeleteChristelle, I am pretty sure you will like this dish mmmm I am sure this will taste great too with maple syrup. Now you give me an idea too. I might try that out :)
ReplyDeleteHappy cook, thank you.
Zue, hope you will try this out.
Yatie, it's not that difficult to cook this. Just a few ingredients and you will have a good take out dinner at your home :)
Fearless Kitchen, the temperature of the oil should depend on the thickness of the chicken. In most cases it should be around 345-375 degree F.
Mc, hope you like this dish.
Chriesi, thank you.
LCOM, :)
Tami, thanks for stopping by. Hope you son like this dish :)
Ashley, thank you.
This looks delcious and I would love to make it right away. One question ........ what do you mean by chili sauce? Would this be the spicy Asian condiment, something like, Sriracha, or do you mean the spicy ketchup product, made by Heinz for example? Many thanks!!!
ReplyDeleteAnon, for this I used the sweet chili sauce. You can get this at the supermarket at the asian food section. The brand is 'Maggi Taste of Asia' Sirachi might be too spicy.
ReplyDeletethis dish is one of my top five at Chinese restaurants. That looks so good. I will be making this! Thanks!
ReplyDeleteThanks for the quick reply regarding the sauce ........ I've already got this on the menu for Friday evening.
ReplyDeleteThis is my all time favorite oriental food,you make it look so wonderful that I wish I had some now.
ReplyDeleteYou always make cooking & baking seem so easy. Love the way you introduce such dishes to newbies like me.
ReplyDeleteGert,
ReplyDeleteI love sesame chicken too.. But the sesame chicken from the chinese take-out are often too sweet to my liking... Home-made is different eh..?? We can always adjust the sweetness...
I like crispy sesame chicken with whitemeat!! Some take out serce dark meat chick which I detest!..Look good.How come I never cook sesame chicken for Eliot?.I think he like this kwailo dish!
ReplyDeleteAnd I know I'll be doing this soon! It looks so good!
ReplyDeleteWhat a great stumble this turned out to be. My crystal ball tells me I'll be making this tomorrow for dinner - love it.
ReplyDeleteThis is a recipe that I love! Quick and easy! One question though, could I substitute cornflour for flour?
ReplyDeleteThanks for sharing, Gert...I will give this a try next.
Gert, I am having hunger pangs looking at your dish
ReplyDeleteGert, I am having hunger pangs looking at your dish
ReplyDeleteI am feeling hungry too!
ReplyDeleteYummy yummy...
ReplyDeleteLooks great. I think my son would approve of this. I know my husband and I would enjoy it!!!
ReplyDeleteWow - This is so simple but looks fantastic. Got to try it - thanks :)
ReplyDeletelooks so good.. have bookmarked this to cook, when my cooking skills improve. don't think i can handle this at the moment.
ReplyDeleteLori, hope you like this recipe :)
ReplyDeleteAnon, you are most welcome. If you can't find maggi brand you can use any other brand of sweet chili sauce.
Marybeth, thanks for stopping by :)
Family First, thank you for your kind words :)
Cat, yea I find the one from the take out place too sweet and too much of flour coating. Homemade is always better and healthier as we don't use recycle oil for frying.
Beachlover, I actually prefer dark meat than white. You should cook this for Eliot and I am sure he would love this.
Mrs Ergiil, hope you like this and thanks for your comment.
Giz, glad that you stumble to my blog :) Do let me know how your dish turn out.
Pinky, you can substiture the corn flour with flour.
VG, ha ha ..never visit food blog when you are hungry :)
Tigerfish, same goes to you too. Never visit food blog when a person is hungry :)
Mamafami, :)
Debbie, this is a great family dish :)
Buffalo Wings, thanks for stopping by.
Skinnymum, actually this is an easy dish to cook. Are you afraid of frying?
yum! thanks for this recipe, incidentally I do have all the ingredients in this recipe in my kitchen already :) looks delicious too!
ReplyDeleteohhh that looks good! i love sesame chicken :)
ReplyDeleteDear Gert, thanks always for sharing all your original cooks & bakes. I love to visit your blog and therefore, wish to share an award with you, sincerely from me. Please do accept it from my blog ya. Thanks. Malaysia Boleh!
ReplyDeleteThanks for the recipe. I will sure make this one soon.
ReplyDeleteGert, i definitely will love this...rindu la nk masak...nnti boleh try ni...hehe.
ReplyDeleteI'd love to tuck into a bowl of these delicious wings....mmmm!!
ReplyDeleteTaste of Home & Heather, thank you.
ReplyDeleteFamily first, thank you so much for the award.
Dexie, do let me know how yours turn out :)
Jun, bila nak buka kitchen you. Masih cuti raya ke?
Nina, this is not wings but you can do the same with wings :)
This looks SO good! I love sesame chicken and will have to try this out sometime soon.
ReplyDeleteI made your chicken last night - it's really very very yummy and was a huge hit. I've posted it today on my blog - come visit.
ReplyDeleteCould you please tell me if ALL your pics of food are taken by you or sometimes from other websites/locations? Thanks!
ReplyDeleteAmy, thank you.
ReplyDeleteGiz, glad that your honey sesame chicken turn out well.
Anon, ALL the food and pictures were prepared and taken by me. Not a single food picture here is taken from people web site. Are you trying to imply something here?
Found you at Giz's & thought the recipe was fabulous. have it firmly bookmarked! Great to have bumped into you!
ReplyDeleteNo, not at all am I implying that. They are all so professional looking and with so many different plate settings that I thought you might be getting some pics from other sources. Your cooking and pic-taking abilities are quite impressive!
ReplyDelete- Continued: In fact, may I ask where you got those darling glass "custard/soup" bowls you used for that recipe? I've never seen ones that look like that! And, what camera do you use for such crisp pics? Thanks!
ReplyDeletePassionate about baking, thanks for stopping by. Its great knowing you too. Will swing by to your blog later.
ReplyDeleteAnon, thanks for the compliments. I really appreciates it. I bought the little glass bowl either from Ross or TJ max. It has been a while and I can't really recall. I took all the food pic with my good old Canon and Panasonic Lumix. Its just point and shoot with no special lighting or high tech camera :)
This looks absolutely delish! I love finding new recipes and our family loves Asian dishes! Thanks for the great recipe!
ReplyDeleteGena, you are most welcome!
ReplyDeleteWow, that looks amazing! Definitely have to make that one!
ReplyDeleteI bookmarked the recipe so I could make it later...looks great
ReplyDeletewe have to deep-fry the chicken, right? i have not done it before, only pan-fry, and stir-fry..... not sure when it is cooked??
ReplyDeleteBiz, do let me know how the dish turn out for you :)
ReplyDeletePotato Chef, hope you like this dish.
Skinnymum, you can always pan fried this but you have to use chicken break as it cook faster.
this is just too good to be true. thumbs up for this recipe. will be making it again soon.
ReplyDeleteThanks for the recipe. When used with chicken wings, these could be a great football season snack!
ReplyDeleteDelia, glad that you like it :)
ReplyDeleteNate & annie, you are right. It will be great with chicken wings.
i made this last week, pan fried it with chicken fillet, it worked and was a winner with David and the girls. thanks for sharing the recipe and for being so helpful!!
ReplyDeleteSkinnymum, glad your family like this dish :)
ReplyDeleteThe ingredients for this dish look delicious. Do you think you could modify the instruction to be a little more specific? How long do I fry the chicken? Which pan do pour the sauce "back" into? Definitely going to test it a few different ways.
ReplyDeleteLee, I thought the instruction was pretty clear. You fry the chicken in hot oil. Fry the chicken until golden brown. As for the sauce mix everything together and pour it into the pan that you fry the chicken with.
ReplyDeleteOooh. I'll have to try this with beef (can't help it---I'm a beef addict, especially sesame beef).
ReplyDeleteI'm not so good with cooking but my sister looooves to cook. She is making this recipe tonight for my moms birthday. I'll have to admit, I was a little confused about the frying the chicken part, until I read all of these comments, I thought that the chicken was supposed to be pan fried in oil, not deep fried. I'm glad I read through here. Thanks for the delicious recipe though. I can't wait :D
ReplyDeleteI've seen your recipe doing the rounds with other bloggers, so I'll stand in queue and wait until my turn comes. :-P Can't wait!
ReplyDeleteI made this for dinner last night, and it was great!!! OMG, I can't wait to eat the leftovers tonight!
ReplyDeleteYum! This looks great! This is definitely bookmarked for the next time I feel like take-out :)
ReplyDeleteHeather, great idea to use beef. Going to try it out the next time.
ReplyDeleteJosie, how did the dish turn out> Hope your mom's like it.
Michelle, hope you like this dish.
Mamakrystal, ha ha.. glad you like it.
Ashley, hope you like this dish.
Mmmmmmmmm, that looks so sticky and delicious, will definately be trying this lovely recipe. Stumble Upon is great!
ReplyDeleteGreat recipe...i tried it without the oyster sauce and it still tastes great!!! thanks for the recipe...
ReplyDeleteThanks for sharing this recipe...it is delicious.
ReplyDeleteWe are virgins to this recipes and we loved it... The instructions were clear and easy to understand and the recipes took only minutes to perpare and cook.... The outcome was amazing....Thanks
ReplyDeleteUk Food, hope you like this dish.
ReplyDeleteLifesgood, you are welcome.
Anon, you are welcome,
Sandra and King, glad that you like this dish. Do try out some other recipes here too :)
They look really good. I would love to be nibbling on one right now! Yum, I think I will try wing parts for this recipe.
ReplyDeleteI made this tonight for our dinner and we really enjoyed it! It was very easy to do!
ReplyDeleteI made this last night and it was SO good. The only problem was that I should have made a double batch, no leftovers :(. And the kids loved it!
ReplyDeleteOmg...totally gonna give this a bash as my family luvvvv this kind a food..soooo can't wait...... ima gonna have to triple this mixture.. :) lol
ReplyDeleteKathy, hope you try this recipe out.
ReplyDeleteGrumpy & Honey B, thank you for the link and glad that you like this dish. Hope you will try some other asian dishes here too :)
Sweet T, glad that you try this dish out and like it.
Donna, please do try this dish out.
This was great, I didn't fry the chicken pieces, I lightly dredged in flour and then just sauteed them with about 1-2 tbsp oil. The kids loved it!
ReplyDeleteI just made this and it is SOOOOOOOO . Eating it right now and it feels like heaven
ReplyDeleteThis recipe is really delicious. I substituted cooking wine with rice vinegar, and at the end before adding the chicken to the sauce - I added minced ginger and garlic to it and some green and red bell peppers. Delicioso
ReplyDeleteThis recipe was so delicious! I left out the oyster sauce as I didn't have any in the house, and I used canola oil instead of sesame oil, (which I realize changes the whole flavor of the chicken) but it still turned out really yummy! The wine in the marinade really made all the difference to the flavor of the chicken, and it was just what i expected it to taste like. So easy, definitely my new go-to homemade takeout!
ReplyDeletehow many servings is this?
ReplyDeleteI am salivating. I LOVE sesame chicken - but we've had such hit or miss luck with take out, I would so much rather make it at home and know what's going into it! This is getting save in my allrecipes.com folder, can't wait to try it! :)
ReplyDeleteI made this for dinner today and it came out really delicious! hassle free, easy, and of coarse flavorful!
ReplyDeleteHello I just made this for dinner tonight and it was awesome. thank you for posting this recipe. my family really enjoyed it! : ]
ReplyDeletewondering if there is a subsititue I could use for the Oyster Sauce since I don't have any on hand (I don't have fish sauce either). Otherwise, I can't wait to try this. Thanks Anna
ReplyDeleteThis was a really tasty recipe! I loved that it called for white cooking wine instead of vinegar...MUCH better flavor than other recipes we've tried. I ended up doubling the marinade ingredients because I wasn't sure the recipe would coat the amount of chicken I had. As a result the breading wasn't nearly as thick as I think it was supposed to be but we still got a great texture! We try to do as little gluten as possible so I just used all cornstarch and it worked fine! Definitely a repeat!
ReplyDeleteOnce I found this recipe and made it, it was a favorite. Better than take out Chinese. I'm making it again tonight.
ReplyDeleteTo Anonymous above asking about the chili sauce, SWEET chili is different from a regular hot sauce. Frank's Red Hot makes a Sweet Chili Sauce, and is probably the most readily available at the supermarket. Or make your own from any number of recipes! Example: http://www.thaikitchen.com/Recipes/Sauces-and-Dips/Sweet-Chili-Sauce.aspx
ReplyDeleteWould it be possible to omit the Oyster sauce or use something in its place?
ReplyDeleteSara, yes you can omit it but add another tbsp of light soy sauce to it.
ReplyDeleteDear Gert, I made this last night and cut down the sauce ingredients instead of the full amount and it still managed to coat the chicken pieces beautifully. So full of flavour and so good la !!! Will do this again and blog about it, thank you so much for sharing ! Yummm... I wish I doubled the recipe for leftovers
ReplyDeleteHi this dish looks so delish! I wonder if it reheats well when made a day or two ahead?
ReplyDelete