Better Than Take Out Sesame Chicken (popsugar)


1/2 c soy sauce
1 c chicken stock
1/4 c honey
1/4 c rice wine vinegar
3 T brown sugar, packed
2 T cornstarch
1 T sesame oil
1/2 c water
1 1/2 lbs boneless, skinless chicken breast, cut into chunks

Whisk together stock, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch, sesame oil and water in a large bowl. In a separate large bowl, pour 6 T marinade over the chicken and marinate for at least 30 min. Reserve remaining marinade for later. Drain chicken, dry carefully, and discard the marinade in the bowl.

Sesame Chicken

1 T sesame oil
2 garlic cloves, minced
1 T fresh ginger, grated
1 t chili paste
1 1/2 c cornstarch
1/2 c flour
1/2 t baking soda
3 egg whites, beaten
Canola oil, for frying

Heat sesame oil in a medium saucepan over medium heat. Add garlic, ginger, chili paste and cook, stirring frequently until fragrant, about 1 – 2 min. Add 2 c marinade and continue cooking for about 3 – 4 min or until the sauce has slightly thickened. In a large bowl, combine cornstarch, flour, baking soda and remaining marinade until it resembles a coarse meal. Dip chicken first into the egg whites, and then dredge in the cornstarch-flour mix, pressing to coat. Heat oil in a large heavy-bottomed stock pot until it reaches approx 350º F or a pinch of flour thrown in starts to simmer and fry. Add chicken and fry until golden brown, approx 2 – 3 min. Drain on paper towels. Toss chicken in warmed sauce and serve immediately garnished with sesame seeds, green onions, red ginger and cilantro sprigs.


1 t sesame seeds
1 bunch green onions, chopped
Red ginger
Cilantro sprigs


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