Flawless Sesame Chicken (Restaurant Style)

I remember the first time I tasted sesame chicken. It was at a small, unassuming Chinese restaurant tucked away in my neighborhood. The aroma alone, a symphony of sweet, savory, and nutty notes, drew me in. The glistening sauce, clinging perfectly to the crispy chicken, was simply irresistible. From that moment, I was hooked, embarking on a quest to recreate that perfect balance of flavors in my own kitchen. After countless attempts, I’m thrilled to share this recipe, a testament to my pursuit of that cherished restaurant-style sesame chicken.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 3-4
• Yield: Variable, depends on chicken size
• Dietary Type: Not specified; contains meat. Can be modified for gluten-free or lower sodium.

Ingredients

• 3 whole boneless chicken breasts

Marinade

• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine or 1 tablespoon 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

Sauce

• 1⁄2 cup water
• 1 cup chicken broth
• 1⁄8 – 1⁄4 cup white vinegar (depending on how sweet you want the sauce) or 1/8-1/4 cup rice wine vinegar (depending on how sweet you want the sauce)
• 1⁄4 cup cornstarch
• 1 cup sugar (we use 1/2 cup sugar but the original recipe called for 1 cup)
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon chili paste (or more, to taste)
• 1 garlic clove, minced

Frying

• Peanut oil (3 1/2-4 cups)

Serving

• 2 tablespoons toasted sesame seeds

Equipment Needed

• Cutting board
• Sharp knife
• Mixing bowls
• Small pot
• Deep fryer or large, heavy-bottomed pot
• Slotted spoon or spider
• Paper towels
• Thermometer
• Serving platter

Instructions

1. Begin by preparing the chicken. Cut the boneless chicken breasts into roughly 1-inch cubes. The uniformity in size will ensure even cooking.
2. In a medium-sized bowl, prepare the marinade. Combine the light soy sauce, cooking wine or dry sherry, sesame oil, flour, cornstarch, water, baking powder, baking soda, and vegetable oil. Whisk together until the marinade is smooth.
3. Add the cubed chicken to the marinade, ensuring each piece is well coated. Marinate the chicken for at least 20 minutes. This allows the flavors to penetrate the chicken, resulting in a more flavorful and tender final product.
4. While the chicken is marinating, prepare the sauce. In a separate bowl, mix together the water, chicken broth, white vinegar (or rice wine vinegar), cornstarch, sugar, dark soy sauce, sesame oil, chili paste, and minced garlic. Stir until the cornstarch is fully dissolved to prevent lumps in the sauce.
5. Pour the prepared sauce into a small pot. Bring the sauce to a boil over medium heat, stirring continuously to prevent scorching. Once boiling, reduce the heat to low and keep the sauce warm while you deep-fry the chicken. The constant stirring ensures the sauce thickens evenly.
6. Prepare for deep-frying. If using a deep fryer, preheat the peanut oil to 350-375°F (175-190°C). If using a pot, ensure you have enough peanut oil (3 1/2-4 cups) to fully submerge the chicken. Use a thermometer to monitor the oil temperature.
7. Carefully add the marinated chicken pieces to the hot peanut oil a few at a time, being careful not to overcrowd the fryer or pot. Overcrowding will lower the oil temperature and result in soggy chicken.
8. Deep-fry the chicken until golden brown and cooked through, approximately 3-4 minutes per batch. Use a slotted spoon or spider to remove the chicken from the oil.
9. Place the fried chicken on paper towels to drain excess oil. To keep the chicken warm and crispy while you continue frying the remaining batches, place the drained chicken in a warm oven set to 130 degrees Fahrenheit (55 degrees Celsius).
10. Repeat steps 7-9 with the remainder of the marinated chicken.
11. Just before you are finished deep-frying the last batch of chicken, bring the sauce back up to a boil over medium heat, stirring constantly. This ensures the sauce is at its optimal thickness and temperature for coating the chicken.
12. Place the deep-fried chicken on a large serving platter. Pour the hot sauce evenly over the chicken, ensuring each piece is well coated.
13. Sprinkle the sesame chicken generously with the toasted sesame seeds.
14. Serve immediately with rice.

Expert Tips & Tricks

• Achieve Extra Crispy Chicken: For an even crispier texture, double-fry the chicken. Fry it once as directed, remove, let it cool slightly, and then fry it again for another minute or two. This removes even more moisture, resulting in ultimate crispiness.
• Adjust the Sweetness and Spice: The original recipe calls for 1 cup of sugar, but I find that 1/2 cup provides a better balance. Adjust the amount of sugar and chili paste to your personal preference.
• Thicken the Sauce: If your sauce isn’t thickening as much as you’d like, mix a tablespoon of cornstarch with two tablespoons of cold water and slowly whisk it into the simmering sauce.
• Make-Ahead Prep: The sauce can be made a day in advance and stored in the refrigerator. Simply reheat it before serving. The chicken can also be marinated overnight for a more intense flavor.
• Gluten-Free Option: To make this dish gluten-free, substitute the flour and soy sauce with gluten-free alternatives such as gluten-free all-purpose flour and tamari.

Serving & Storage Suggestions

Serve this sesame chicken immediately while it’s hot and crispy. It pairs perfectly with steamed white or brown rice, noodles, or even stir-fried vegetables. Garnish with additional toasted sesame seeds and chopped green onions for added visual appeal.

Leftovers should be stored in an airtight container in the refrigerator. Properly stored, sesame chicken will last for 3-4 days. Reheat gently in a skillet over low heat or in the microwave. Note that the chicken will lose some of its crispiness upon reheating, but it will still be delicious. Freezing is not recommended as it will significantly alter the texture of the chicken and sauce.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	525 kcal	26%
Total Fat	23.1 g	35%
Saturated Fat	5.3 g	27%
Cholesterol	92.8 mg	31%
Sodium	956.5 mg	40%
Total Carbohydrate	45 g	15%
Dietary Fiber	0.9 g	4%
Sugars	33.7 g	135%
Protein	33.5 g	67%

Variations & Substitutions

• Honey Garlic Sesame Chicken: Replace half of the sugar in the sauce with honey for a deeper, richer flavor. Add an extra clove of minced garlic for a more pronounced garlic taste.
• Orange Sesame Chicken: Add 1/4 cup of orange juice and 1 tablespoon of orange zest to the sauce for a citrusy twist.
• Spicy Sesame Chicken: Increase the amount of chili paste in the sauce to your desired level of spice. You can also add a pinch of red pepper flakes for extra heat.
• Vegetarian Sesame “Chicken”: Substitute the chicken with firm tofu, seitan, or cauliflower florets for a vegetarian or vegan option. Adjust the cooking time accordingly.
• Lower Sodium: Reduce the amount of soy sauce or use low-sodium soy sauce alternatives.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will result in a richer, more flavorful dish due to their higher fat content. Adjust the cooking time as needed to ensure the chicken is cooked through.

Q: Can I bake the chicken instead of deep-frying it?
A: While deep-frying is recommended for the best texture, you can bake the chicken for a healthier alternative. Preheat your oven to 400°F (200°C), place the marinated chicken on a baking sheet lined with parchment paper, and bake for 15-20 minutes, or until cooked through.

Q: How do I prevent the sauce from becoming too thick?
A: If the sauce becomes too thick, simply add a little more water or chicken broth to thin it out to your desired consistency.

Q: Can I use a different type of vinegar?
A: Yes, you can experiment with different types of vinegar such as apple cider vinegar or balsamic vinegar, but keep in mind that this will alter the flavor profile of the sauce. Rice wine vinegar or white vinegar are recommended for the most authentic taste.

Q: What is the best way to toast sesame seeds?
A: To toast sesame seeds, spread them in a single layer on a dry skillet over medium heat. Cook, stirring constantly, until they are golden brown and fragrant, about 3-5 minutes. Watch them carefully as they can burn easily.

Final Thoughts

There you have it – my version of flawless restaurant-style sesame chicken! I encourage you to try this recipe and experience the perfect balance of sweet, savory, and crispy goodness. Don’t be afraid to experiment with the variations and substitutions to create a dish that perfectly suits your taste. I’d love to hear about your experience and any tweaks you make to the recipe. Consider pairing this delectable dish with a crisp Sauvignon Blanc or a refreshing Asian beer for a truly satisfying meal. Happy cooking!