Crispy Sesame Chicken is one of my favorite dishes to eat at a Chinese restaurant. It’s easy to make at home, too. Bite sized pieces of chicken in a sweet and savory sauce that is perfect for a weeknight dinner.
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and a boning or utility knife, slice the boneless, skinless chicken thighs or tenders into 1-inch bite sized pieces.
With a second cutting board and Chef's knife, mince the garlic. Chop the water chestnuts into small pieces.
If using chicken bouillon to make the broth, mix the boiling water and 2 cubes bouillon until dissolved. Set aside until ready to use.
Fry the Chicken
In a gallon plastic bag, combine the all-purpose flour, cornstarch, seasoned salt, and black pepper. Mix well. Add to the bag the prepared chicken pieces and shake well until all the pieces are coated.
Heat a large skillet, shallow Dutch oven, or Wok with peanut oil.
Add the pieces of chicken and cook until golden brown on all sides. Try not to crowd the pan, though, for better browning. Once browned, transfer the chicken to a serving bowl or platter and keep warm.
Prepare the Sesame Sauce
In a medium bowl, combine the chopped water chestnuts, chicken broth, granulated sugar, cornstarch, red wine vinegar, soy sauce, chili powder, and freshly ground black pepper. Whisk together until the cornstarch has dissolved.
Melt the butter in the skillet or shallow Dutch oven on low heat. Don't remove the fond from the bottom of the pan. Keep it and use in your sauce.
Saute the minced garlic until tender.
Pour the prepared sauce over the garlic and cook on medium heat until it thickens, 3-5 minutes.
Pour the thickened sauce over the chicken pieces and sprinkle the top with sesame seeds to garnish.
Serve this dish over prepared white rice, such as long grain white or jasmine.
This recipe will serve 6-8 people.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.