A popular Chinese-restaurant specialty dish that borders on the sublime. Chinese Sesame Chicken consists of crispy boneless chicken that is coated with a delicious sauce and toasted sesame seeds. This dish is easy to make at home and will save you money on Chinese take-out orders.
2 skinless chicken breasts, sliced into 1 inch slices
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 tablespoon sesame oil
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon black pepper (less if you don't want it spicy)
vegetable oil or peanut oil for frying
3 tablespoons flour
1 tablespoon cornstarch or rice flour
1 teaspoon Sriracha sauce
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon oyster sauce
1/8 teaspoon sugar
2 tablespoons soy sauce
3 tablespoons water
Toasted sesame seeds, for garnish
In a medium bowl, marinade the chicken in the soy sauce, rice cooking wine, sesame oil, sugar, salt and pepper. The chicken needs to marinade for at least 1 hour. I like to marinade it for about 2-3 hours.
In a medium bowl, mix together the flour, rice flour/cornstarch. Mix in the chicken so that all the chicken pieces are coated with the flour mixture.
In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot. Fry the chicken, in small batches, until golden and crispy, about 3-4 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels.
In a small sauce pan, mix together the Sriracha sauce, ketchup, honey, oyster sauce, sugar, soy sauce and water. Bring it to a slight simmer and add the chicken. Gently toss the chicken until it is evenly coated with the sauce.
Sprinkle the sesame seeds over the chicken. Serve with warm rice.