Sesame Chicken


  • 2 whole chicken breasts
  • 1 egg
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 teaspoon salt
  • 2 teaspoons vegetable oil
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon white pepper
  • 1/2 cup water
  • 1/4 cup cornstarch
  • 1 cup granulated sugar
  • 1 cup chicken broth
  • 3/4 cup vinegar
  • 2 teaspoons dark soy sauce
  • 2 teaspoons chili paste
  • 1 teaspoon vegetable oil
  • 1 clove garlic, finely chopped
  • Vegetable oil for the wok
  • 2 tablespoons toasted sesame seeds


  1. Remove bone and skin from chicken, cut into 2 x 1/2-inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate for 20 minutes.
  2. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm.
  3. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F.
  4. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.
  5. Heat oil to 375 degrees F.
  6. Fry about 1/2 the chicken for 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.

Yield: 6 servings

These are good with Fun See Noodles. Cook noodles before you cook the chicken.

Source: Leeann Chin cookbook

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