Zak and I love Chinese take-out and sesame chicken is one of our favorite dishes. When I found this recipe, we didn't have enough money to go out for Chinese, so I was trying to find a recipe that would be similar to what we've had before. This recipe is delicious, but we keep making small adjustments to it. The next time we make it, I'm sure we'll find something to change. In that case, I'll edit this post with *asterisks* with what we've changed to it. Enjoy this recipe, it is sooo yummy!
4 - 6 boneless skinless chicken breasts (again, I guesstimate each time)
vegetable oil, for frying
1 - 2 Tbl. sesame seeds
a little less than 1/4 c. soy sauce
1/2 c. water or chicken broth (we mostly use water)
2 Tbl. brown sugar
1/4 c. honey (it helps to microwave before and/or after, for about 30 seconds)
1 Tbl. cornstarch
1/2 tsp. red pepper flakes (depending on how much chicken and rice you use, it can be pretty hot)
1 garlic clove, minced
1 tsp. ground ginger
1/2 Tbl. onion salt (Zak's favorite new spice)
1/2 Tbl. garlic salt
1/2 c. flour (if you use more chicken, up to 1 c. flour)
1 1/2 tsp. baking powder
1. Whisk together sauce ingredients in a bowl, set aside (I usually put it in the fridge).
2. Cut chicken into bite-sized pieces.
3. Combine batter ingredients in a small bowl; coat chicken with batter.
4. Heat oil in large skillet or wok.
5. Add coated chicken and fry until golden brown and cooked all the way through. You may need to add oil once or twice.
6. Pour sauce over chicken and simmer until thickens and bubbles a bit.
7. Sprinkle sesame seeds over--we usually just eyeball it, until it looks perfect.
8. Serve over rice, or add a few scoops of rice into wok and toss altogether.