This sticky, crispy sesame chicken recipe is better than any take out version you’ve had (2024)
This ultra-crispy, mouth-watering sesame chicken recipe will have you kicking your Chinese takeout to the curb.
With nearly 2.4 million views on YouTube, Souped Up Recipies shares a winning recipe that is big on taste and even bigger on crunch. You’ll be surprised at how easy it is to make and how you could have lived this long without it. Get ready to sink your teeth into this perfectly crunchy, insanely flavorful sesame chicken dish.
Using a spray bottle, spritz the starch then whisk and repeat 3 times till you feel the starch slightly clumping.
Pour half the starch mixture into a bowl and add your chicken pieces
Make sure the chicken is evenly spaced out to avoid the pieces sticking together.
Sprinkle the remaining starch over the top of the chicken
Cover and shake the bowl so all pieces are adequately coated.
Heat your oil to 380F and place chicken pieces one at a time into the hot oil
Using a good quality wok, be careful not to overcrowd the pan. When the chicken is lightly golden, take it out to rest.
Double fry the chicken to achieve a deeper golden color
Take the chicken out and let it rest once more.
To make the sauce, combine 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, and 1 tbsp of vinegar
Heat the ingredients in your wok until you are left with a thin syrup consistency.
Add the chicken pieces back into the wok
Sprinkle sesame seeds and chopped scallions for garnish.
Serve over fluffy white rice and enjoy!
Your takeout place will miss you but after one bite of this delicious chicken, you won’t feel the same.
1 cup of Potato starch (use it to coat the chicken)
2 cups of oil to fry the chicken Ingredients for the sauce
2 tbsp of Honey
3 tbsp of brown sugar
2 1/2 tbsp of Soy sauce
3 tbsp of water
2 1/2 tbsp of ketchup
1 tbsp of vinegar
Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water)
1 tbsp of sesame oil
1.5 tbsp of toasted sesame seeds
Diced scallion as a garnish
Directions:
Cut the chicken into 1-inch size pieces. Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Sesame sauce coating: Use sweet potato starch, potato starch, or cornstarch. Spray water and whisk the starch. Repeat 3 times until the starch starts to clump up and resembles mini balls. Pour half the starch mixture into a bowl and add the chicken one at a time. Cover the meat with the remaining starch mixture. Cover and shake the mixture to fully coat the chicken.
Heat the oil to 380F and add the chicken one at a time being careful not to overcrowd. Cook for about 2 minutes until the chicken looks lightly golden. Take the chicken out and cook the remaining chicken. Take chicken out and let it rest for 15 minutes. Double fry the chicken for about 2-3 minutes till you see a deep golden color. Take the chicken out and let it rest.
Prepare the sauce: Combine 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar and mix well. Heat the wok and pour in the sauce mixture. Keep stirring at medium heat and add some potato starch and water to thicken the sauce. Continue stirring until you achieve a thin syrup texture and add the chicken back into the wok along with 1 tbsp of sesame oil and 1.5 tbsp of a toasted sesame seed. Garnish with diced scallions. Serves 2-3.
Now watch the step-by-step process to make your very own sesame chicken at home.
In a separate bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside. In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder.
General Tso's chicken is a spicy and tangy dish made with a mix of chicken breast and thighs, while sesame chicken is a sweeter option made with succulent chicken thighs. Whether you're in the mood for something spicy or sweet, both dishes offer a delicious and crispy meal that's sure to satisfy your cravings.”
Sesame chicken is a Chinese delicacy that originated in the Canton region. The dish became famous in North America after it was brought over by immigrants who built restaurants serving their native country's cuisine. Immigrants brought it over when they started eateries serving the food of their homeland.
If for some reason your sauce doesn't begin to thicken mix the cornflour and water together and then add to the sauce. Once you have a lovely sticky sauce add the chicken back in and stir until coated. Serve with sticky rice and garnish with sliced spring onion and extra sesame seeds.
Sesame chicken is a dish commonly found in Chinese restaurants throughout the United States and Canada. The dish is similar to General Tso's chicken but the taste of the Chinese-based chicken is sweet rather than spicy.
Sesame Chicken is typically salty with a hint of sweetness, served with sesame seeds. General Tsos is typically sweeter with a little more heat and served with broccoli and carrots. The sauce is usually more red in color than the brown sauce served with sesame chicken.
Grandfather's Chicken is typically prepared by marinating the chicken in a mixture of soy sauce, ginger, garlic, and other seasonings. The marinated chicken is then either pan-fried or braised until it is cooked through and the flavors have infused into the meat.
You won't find sesame chicken in China, the battered chicken coated in sweet sauce and tossed in sesame seeds. Instead, you'll find another dish with similar flavor profiles called la zi ji. La zi ji is an authentic Sichuan dish that has fried chicken breasts with peppercorns, toasted sesame oil, and chiles.
Our experts say… General Tso's chicken is about the most dangerous Chinese dish on the menu—dark meat battered and deep-fried, then cooked with vegetables in a sweet, spicy sauce. Szechuan chicken, made with leaner, white meat and sautéed with vegetables, is a far better choice.
Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.
While Sesame Chicken is certainly not a traditional Chinese dish, it always comes to mind when I think of Chinese food. Sesame Chicken is an Asian-American dish that was invented in North America and still appears on Chinese take-out menus to this day.
Much like French food, which relies on a roux for a perfect bechamel sauce or beef bourguignon and involves butter cooked with flour, Chinese and Cantonese cuisines use cornstarch to thicken sauces. However, it's predominantly added at the end of the cooking process rather than at the start.
Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.
Sesame chicken sauce is a balanced combination of sweet, sour and spicy that comes from light soy sauce, oyster sauce, dark soy sauce, rice vinegar and sugar.
Chinese sesame paste (zhī ma jiàng, 芝麻酱) is a richly flavored, thick paste made from toasted white sesame seeds. While you may have heard of tahini, which is a Middle Eastern/Mediterranean paste made from sesame seeds, it is different from Chinese sesame paste in that it contains hulled, raw sesame seeds.
Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.
Tahini is sometimes listed as a substitute for sesame paste, but in my mind, the two aren't interchangeable. Though tahini is also made from white sesame seeds, those seeds are usually untoasted or lightly toasted. By comparison, toasted sesame paste is more assertive and aromatic and also thicker in texture.
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