BETTER THAN TAKEOUT – Sesame Chicken Recipe

Although sesame chicken is a westernized Chinese take-out dish, nobody can say no to these crunchy, nutty little bites of chicken that are covered with a glossy sauce. This dish can be pre-prepped in a large batch and assembled with so little effort. You can make the sauce ahead of time. It will last a few weeks or 6 months in the freezer. You just use it as needed. The chicken can be breaded and deep-fried for the first time. It will stay good in the freezer for six months. Take it out of the freezer whenever you want to eat it again. Directly double fry it without defrosting. Of course, the frozen chicken will take a little longer to fry than when it is fresh.

INGREDIENTS (serves 3 with some white rice)

To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken tight
2 cloves of garlic grated
1 egg

For the sauce
2.5 tbsp of ketchup
3.5 tbsp of water

Others
1 cup (130g) of sweet potato starch to coat the chicken (Amazon Link : )
Enough oil to deep fry the chicken
Diced scallion for garnish

INSTRUCTIONS

Cut the chicken into bite-size pieces. Marinate it with garlic, soy sauce, salt, black pepper, baking soda, egg white, and 1/2 tbsp of sweet potato starch. Mix thoroughly and rest for 40 minutes.

A quick method to make sesame chicken extra crunchy: 1. Spray a little bit of water on the starch.
Give it 10 seconds to allow some of the starch to clump up into little balls; 2. Fluff the starch by using a whisk; 3. Spray more water, wait for 10 seconds and whisk it again; 4. Do this four times in total. The starch lumps will give some extra crunch to the chicken.

Coat the marinated chicken with the starch. Make sure to shake off the excess flour. Let the chicken rest for 15 minutes before frying.

Heat the oil to 380 F. Split the chicken into two batches. Fry each batch for a few minutes or until lightly golden. Remove from the oil and let them rest for 15 minutes.

While waiting, remove the starch clumps from the oil by using a fine sieve.

Keep the temperature at 380 F. Double fry the chicken for 2-3 minutes or until golden brown. Take the chicken out and rest on the side. Double frying will stabilize the crunchiness so it last longer.

In a large bowl, combine the brown sugar, honey, soy sauce, ketchup, water, vinegar, and cornstarch.

Pour the sauce into a large wok and stir over medium heat until thickened.

Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated nicely.

Sprinkle some diced scallion as garnish. Serve with white rice.

[leliks]

This girl’s channel saved me during the pandemic! All Chinese places got closed and I’m addicted to certain foods!!! So got myself wok from amazon and made my real own Chinese recipe dishes that I love! Thanks, girl!😘🌺❤️

[jjhfcf_metal]

Your setting and presentation has improved throughout the years. You should be very proud!
Great recipe! 👏

[lldmkwd]

This recipe was absolutely TO DIE FOR! I just ate a piece leftover, cold from the fridge, and it was still crunchy! You are a queen!

[Jeddybear]

Ive been subscribed for awhile now, and Mandy still has the best Chinese take out recipes on all of the internet. I've tried others, but hers really are the best. Thanks so much Mandy!

[iabbervocium]

This looks so easy and delicious. I've been enjoying trying all your recipes lately, you explain concepts in a way that demystifies Chinese cuisine and I feel like it sets me up for success. So glad I found your channel. My fridge is full of Chinese ingredients now 🥰

[sunflowerbaby]

I just love the tips of shaking the chicken in the starch and removing the excess with a slotted spoon. Brilliant. And a big yes to chicken breasts!!

[Scottjf]

I have her wok, I've used it regularly for quite a few years (since it first came out) and IT'S AWESOME!!

I consider myself a pretty damn good cook, and love her wok. It's great, easy to clean, and a perfect size for making a dinner for my family of 4.

[Taco.Bell.regrets.at.midnight]

I love how it’s acknowledged that this is a westernized version of authentic Chinese food, but still made and loved anyway. Meanwhile Italians refuse to acknowledge Italian-American food and constantly insult the way we do things. 😩

I love following your recipes and I can’t wait to try this 💕

[eileenberry]

You are the best instructor for Chinese food on the internet!!! Thank you so much for your videos!!!

[KSGomez]

My sesame chicken prayer has been answered!! Thank you

[karimcheese]

I want to thank you so much for this video. Anytime I watch anything about making sesame chicken or general's chicken, nobody ever says use potato starch. It really made a difference for me, that and the double frying

[LizzieBoredom]

This dish is absolutely delicious!! I just made it tonight and will keep this recipe forever! Thank you so much, Mandy. You're a wonderful teacher! 🥰😋❤

[kevink]

I noted that your video states to add 1 egg to the marinade, but the linked ingredient list states 1 egg white. Do you have a preference in general, and if you would please, discuss why you prefer one over the other? Thank you for all of your amazing recipes!!

[GregCurtin]

I really appreciate the education on different starches. You are an excellent instructor. Thank you for your time and effort put into sharing this with all of us.

[simonholohan]

I cooked this last night for the family and it went down a storm. Absolutely delicious. Thanks for sharing

[wahidujjaman]

After so many days I found a video that contains all ingredients matched with my mother's kitchen 😊

[JustAnotherCFA]

A New Follower : Your TIPs at 2:00 about Starch / Flour Selections are great ! More important, though, your TIP at 3:30 about spraying and whisking the Starch / Flour 5 times is new to me and is a wonderful idea ! Thank You So Much !!

[SakakiHiroshi]

I had all the ingredients this weekend and was really craving a nice crispy fried chicken recipe so we decided to make a batch (double batch, I had twice the amount of chicken than needed). It was SCRUMPTIOUS. Thank you so much for the clear step by step instructions and the delicious recipe! It got it's place in our household's recipe binders!

[zarcn]

Mandy, thank you for these recipes. I became sensitive to gluten 9 years ago. So learning to cook and eat again has been difficult. But most of your recipes are gluten-free!! Thank you!🙏🏼🙇🏽‍♂️

[flaJeff]

Made this last night - absolutely delicious, zero leftovers. The tip of spritzing the corn starch with water for extra crispiness worked perfectly, thanks for the tip and the great recipes.