Sesame Chicken is a dish that can be made all year long. The sesame oil gives it such an incredible flavor!
Are you ready for Thanksgiving? I am. I was assigned the mashed potatoes and a pie. I chose to bring a Chocolate Cream Pie since it’s my husband’s favorite. What are you making? Or are you cooking it all? I need to make a mini Thanksgiving dinner at my house afterwards just for the leftovers. You never get any when you go to someone else’s house. I love a turkey sandwich made with bread, cold turkey, Miracle Whip and salt. That’s it.
This Sesame Chicken still needs to be made in your kitchen. I know everyone is all about the holiday foods right now, but that’s not all you’re eating, right? Or maybe it is. There’s no judgement here.
Author: Mandy Bird
- 14 oz can chicken broth
- ½ C. sugar
- 4 Tbsp. vinegar
- 4 Tbsp. soy sauce
- 4 Tbsp. sesame oil
- 2 tsp. Chili paste (optional)
- 1 garlic clove, minced
- ½ C. cornstarch
- 1 C. water
- 4 chicken breasts, cut into bite sized pieces
- 2 C. flour
- ½ tsp. salt
- 2 eggs
- 1 C. buttermilk
- oil for frying
- 2 Tbsp. toasted sesame seeds*
- Combine chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste, and garlic in a medium saucepan; bring to boil on high.
- Dissolve cornstarch and water in a bowl; stir into sauce.
- Turn heat to low and simmer until thickened, about 2 minutes. Keep warm.
- Mix together in a shallow dish the eggs and buttermilk.
- Place chicken pieces in the mixture and stir to coat.
- Place flour in a shallow dish or ziploc bag; add chicken and stir or shake to coat.
- Place enough oil in a large skillet to coat the bottom about ½ inch. Heat on medium high.
- Add chicken to skillet and cook on all sides until golden and done inside.
- Drain on paper towels.
- Serve with sesame sauce over rice.
- Top with toasted sesame seeds if you want.
*To toast sesame seeds: Place in a oven safe dish and broil on low for 1-2 minutes until golden brown, keeping a close eye on them so they don't burn. Remove from oven and serve.