Throw away the take-out menus – this homemade Sesame Chicken is that good.
No Chinese cooking repertoire is complete without this classic Sesame Chicken. Tender bites of chicken are marinated, coated, deep-fried to crispy perfection, then smothered in a lusciously sticky sauce with the flavor of honey and toasted sesame.
Steam the rice and whip up the sauce while the chicken is frying, then all you have to do is toss the chicken in the sauce and serve it on a mound of fluffy white rice sprinkled with sesame seeds. It's fast, simple, and so delicious you'll wonder why you didn't start making your own Chinese take-out sooner!
And while you're at it, you'll want to add my Kung Pao Chicken and General Tso's Chicken to your menu. Just be careful when you start inviting your friends over: Before long you'll have the whole town knocking at your door to inquire about the new Chinese take-out joint everyone's raving about!
First step: Gather your ingredients.
Whisk the marinade ingredients together and pour over the cubed chicken. Stir to thoroughly coat the chicken and let it sit while preparing the rest of the ingredients.
Combine the sauce ingredients (except for the garlic, ginger and sesame oil) until the cornstarch and honey are dissolved.
In a medium saucepan over medium high heat in a large saucepan, fry the garlic and ginger for 1 minute.
Add the sauce and bring to a boil for one minute. Remove from heat.
Dredge the chicken pieces in the cornstarch and shake off the excess.
Working in batches, deep fry the chicken in oil heated to 375ºF until the chicken is golden brown, crispy and cooked through.
When you're done frying, place the chicken on paper towels.
Add the fried chicken to the sauce, stir to thoroughly coat, and simmer for a couple of minutes until the chicken has absorbed the sauce. Serve immediately with steamed rice and sprinkle with sesame seeds.
For more great Chinese dishes visit Kimberly's food blog The Daring Gourmet.