Chinese Sesame Chicken With Garlic and Chili Paste

Sesame chicken with broccoli
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  • Total: 45 mins
  • Prep: 25 mins
  • Cook: 20 mins
  • Servings: 3 to 4 servings

Sesame chicken is a very popular restaurant dish. You may want to increase the vinegar or lower the amount of sugar for this one—it all depends on how sweet you want the sauce!


  • 3 whole boneless chicken breasts
  • For the Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon cooking wine or dry sherry
  • a few drops of sesame oil
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon vegetable oil
  • For the Sauce:
  • 1/2 cup water
  • 1 cup chicken broth
  • 1/8 cup vinegar
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 2 tablespoon dark soy sauce
  • 2 tablespoon sesame oil
  • 1 teaspoon chili paste, or more if desired
  • 1 clove garlic (minced)
  • Other:
  • 2 tablespoons toasted sesame seeds (see recipe directions for a link to how to toast)
  • 3 1/2 to 4 cups peanut oil for deep-frying

Steps to Make It

  1. Gather the ingredients.

  2. Toast the sesame seeds and set aside.

  3. Cut the chicken into 1-inch cubes. Mix the marinade ingredients together and marinate the chicken for 20 minutes. 

  4. To prepare the sauce: mix all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. 

  5. To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 

  6. Just before you are finished deep-frying, bring the sauce back up to a boil. 

  7. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice.