Chinese Sesame Chicken With Garlic and Chili Paste

Chinese Sesame Chicken With Garlic and Chili Paste

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 20 mins
Total: 45 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!

Ingredients

  • 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.

    Chinese Sesame Chicken With Garlic and Chili Paste ingredients

    The Spruce / Julia Hartbeck

  2. Toast the sesame seeds in a dry pan over medium heat. Set aside.

    Toast the sesame seeds in a dry pan

    The Spruce / Julia Hartbeck

  3. Cut the chicken into 1-inch cubes.

    chicken pieces on a cutting board

    The Spruce / Julia Hartbeck

  4. Mix the marinade ingredients together in a large bowl and marinate the chicken for 20 minutes. 

    chicken and marinade in a bowl

    The Spruce / Julia Hartbeck

  5. Mix together 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. 

    sauce cooking in a saucepan

    The Spruce / Julia Hartbeck

  6. Bring oil to 350 F over medium high heat in a heavy bottom pan or wok. If you do not have a fry thermometer, you can also check the temperature by placing a wooden chopstick, or the handle of a wooden spoon, into the oil. If plenty of bubbles form, the oil is hot enough.

    oil in a pot

    The Spruce / Julia Hartbeck

  7. 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. 

    chicken frying in a pot of oil

    The Spruce / Julia Hartbeck

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

    sauce in a pot

    The Spruce / Julia Hartbeck

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

    Chinese Sesame Chicken With Garlic and Chili Paste in a platter

    The Spruce / Julia Hartbeck