Real Recipes From Real Home Cooks ®

cold weather comfort food: sesame chicken

Recipe by
Andy Anderson !
Wichita, KS

I do love good Chinese take away; however, I now always sure what I’m getting. For example, many Asian restaurants use MSG and I am not a big fan of that particular ingredient. So, I decided to make my own. The chicken was pretty straightforward, but it took six attempts at the sauce before I got it to where I was happy. If you’ve prepped your ingredients, this dish will come together in a quick 20 minutes. If made as per instructions this dish has a nice warm lingering heat to it... So, you ready… Let’s get into the kitchen.

yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For cold weather comfort food: sesame chicken

  • 1/4 c
    dark brown sugar, packed
  • 2.5 - 3 Tbsp
    flour, all purpose variety
  • 2 c
    chicken stock, not broth
  • 1/4 c
    white rice or sushi vinegar
  • 2 Tbsp
    tamari sauce
  • 2 Tbsp
    sesame oil
  • 2 tsp
    chili paste
  • 2 clove
    garlic, minced
  • 2 Tbsp
    toasted sesame seeds
  • 1/4 tsp
    crushed red pepper flakes (for heat) optional
  • 1 lg
  • 2 Tbsp
  • 2 md
    chicken breasts cut into bite-sized pieces, about 1 pound
  • 2 Tbsp
    sesame oil

How To Make cold weather comfort food: sesame chicken

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    In a large (non-reactive) bowl, whisk together all the ingredients for the sauce, and reserve.
  • 5
    Chef’s Note: The traditional way to make this is with cornstarch; however, I like the depth the flour gives to the sauce.
  • 6
    Chef's Tip: If you want to add an additional layer of flavor to this dish, toast the flour in a dry pan over medium heat, before adding it to the other ingredients.
  • 7
  • 8
    Gather your ingredients.
  • 9
    Take a medium bowl, and whisk together the egg and cornstarch.
  • 10
    Add the cut up chicken, and toss to evenly coat with the mixture.
  • 11
    Add the sesame oil to a skillet over medium-high heat.
  • 12
    When the oil begins to shimmer, add the chicken.
  • 13
    Chef’s Tip: Shake off any excess egg before placing into the pan.
  • 14
    Keep the pan active (stirring) while the chicken is cooking.
  • 15
    Cook until the chicken is cooked through and beginning to brown.
  • 16
    Add the reserved sauce to the skillet, and turn the heat down to medium low.
  • 17
    Continue to cook until the sauce thickens, about 6 to 8 minutes.
  • 18
    Serve over some long-grain white rice, with a sprinkle of sesame seeds, and maybe a fortune cookie on the side. Enjoy
  • 19
    Keep the faith, and keep cooking.