Authentic Sesame Chicken From Scratch Recipes

Steps:

• Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
• To prepare the sauce:.
• 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.
• 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 and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Steps:

• Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
• Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
• Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
• Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
• Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
• Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

Steps:

• 1. Cut chicken breast into 1" chunks in a glass bowl. Combine all of the marinade ingredients and mix well.
• 2. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
• 3. In separate bowl combine all batter ingredients. Mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
• 4. Remove chicken from marinade. Dip into batter, be sure to coat evenly.
• 5. Deep fry the chicken in batches for 10 minutes or until golden brown. Drain on paper towels.
• 6. Combine sauce ingredients and warm over medium heat. Bring to a boil while stirring. Simmer until sauce slightly thickens.
• 7. Coat chicken with sauce and garnish with sliced scallions and sesame seeds.

Steps:

• Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
• Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
• Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
• Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Steps:

• Mix chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic together in a small pot. Bring to a boil. Reduce heat to a simmer.
• Dissolve cornstarch in water; add to the simmering mixture. Cook until sauce thickens, about 10 minutes.

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate overnight. , Drain and discard marinade. Grill chicken, skin side down, uncovered, over medium heat for 6-8 minutes on each side or until a thermometer reads 170°