Chinese Sesame Chicken With Garlic and Chili Paste
A spicy Chinese dish made with chili paste and topped with toasted sesame seeds, this recipe is better than any takeout you could order in.
- Serves: 4 persons
- 3whole boneless chicken breasts
- For the Marinade:
- 2tablespoons light soy sauce
- 1tablespoon cooking wine or dry sherry
- a few drops of sesame oil
- 2tablespoons flour
- 2tablespoons cornstarch
- 2tablespoons water
- ¼teaspoon baking powder
- ¼teaspoon baking soda
- 1teaspoon vegetable oil
- For the Sauce:
- ½cup water
- 1cup chicken broth
- ⅛cup vinegar
- ¼cup cornstarch
- 1cup sugar
- 2tablespoon dark soy sauce
- 2tablespoon sesame oil
- 1teaspoon chili paste, or more if desired
- 1clove garlic (minced)
- 2tablespoons toasted sesame seeds (see recipe directions for a link to how to toast)
- 3 ½to 4 cups peanut oil for deep-frying
Step 1Gather the ingredients.
Step 2Toast the sesame seeds in a dry pan over medium heat. Set aside.
Step 3Cut the chicken into 1-inch cubes.
Step 4Mix the marinade ingredients together in a large bowl and marinate the chicken for 20 minutes.
Step 5Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
Step 6Bring oil to 350 F over medium high heat in a heavy bottom pan or wok. If you do not have a fry thermometer, you can also check the temperature by placing a wooden chopstick, or the handle of a wooden spoon, into the oil. If plenty of bubbles form, the oil is hot enough.
Step 7Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Step 8Just before you are finished deep-frying, bring the sauce back up to a boil.
Step 9Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice .