Diva Tasting:

Best Sesame Chicken Ever


2 Tablespoons All-Purpose Flour

2 Tablespoons Cornstarch

¼ Teaspoon Baking Soda

¼ Teaspoon Baking Powder

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Dry Sherry

2 Tablespoons Water

1 Teaspoon Vegetable Oil

1 Dash Sesame Oil

1 Pound Skinless, Boneless Chicken Breast Meat – Cubed

1 Cup Chicken Broth

1 Cup White Sugar

2 Tablespoons Distilled White Vinegar

2 Tablespoons Dark Soy Sauce

2 Tablespoons Sesame Oil

1 Teaspoon Chile Paste

1 Clove Garlic, Minced

¼ Cup Cornstarch

½ Cup Water

1 Quart Olive Oil For Frying

2 Tablespoons Toasted Sesame Seeds


Step 1 Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Step 2 Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

Step 3 Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

Step 4 Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate.

To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce over top. Sprinkle with toasted sesame seeds to garnish. Serve with rice and jasmine tea.

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