1 pound (16 ounces) boneless skinless chicken breast, cut into bite sized chunks. 3 Tbsp soy sauce3 Tbsp olive oil2 Tbsp raw cane sugar 1 tsp honey1/2 tsp garlic powder1/4 cup white, untoasted sesame seeds liberal pinches of black pepper, ground ginger and ground cinnamon
Directions
I love the sesame chicken you can find at many American Chinese restaurants, such as P.F. Chang's. Sadly, it doesn't love me, so I decided I would make a version that isn't battered and deep fried. This version is baked, so it isn't exactly like the kind from the restaurants. But, I think it's a good substitute for when you're really craving some sesame chicken!
Feel free to add some veggies. Broccoli would be good in this, I'm sure. I'll try it next time I make this. I just didn't have any on hand this time. I need to go shopping soon! -- Combine all ingredients except chicken in a bowl.
Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let it sit in the fridge for 2 hours or so.
Preheat oven to 350 degrees.
Arrange chicken on a cookie sheet, and pour liquid on top of it.
Bake in oven for 5 minutes, flip chicken pieces with a spatula, and bake for another 5 minutes, or until done.
Serve with brown rice (not included in the Nutritional Info, because everybody likes different amounts of rice, or some might even not want rice at all.)
Start on your way toward eating five servings of fruits and vegetables a day with this delicious stir-fry, flavored with traditional Chinese spices and a touch of sesame oil. The combination of broccoli and red peppers contributes over 100% of the daily requirement of vitamin C.Submitted by: ORANGECOWCAT
LLCURTS This was great - loved it - I left out the sugar using only honey - added chili flakes for a kick and half sesame oil half olive oil and about a TBS Teriaki sauce. Turned out great over rice. - 11/5/09
NIGHTWOLF24M This was great, we baked the chicken but left the sauce out, we then added 1tsp cornstarch/1tsp water to a sauce pan and made a thicker sauce. we then added the chicken back in and ate it over rice! Incredible - 4/4/10
MERRYCHEF this was EXCELLENT!!!! I did as others suggested, tossed chicken in flour then stir fried in 1 tbsp. hot oil. Brought sauce to boil in separate pot then added 1tsp cornstarch/1tsp water to thicken, added to cooked chicken. Used only 1 tbsp oil in sauce 1/2 toasted sesame/1/2 olive oil. YUM!! THANX! - 12/2/10
RBABOUT Scrumptious! I have made this numerous time and use only 1 tablespoon of olive oil. - 11/1/09
CD1497466 For me a big part of seasme chicken is the breading, not just the sauce I think it might be better if you coated the chicken pieces in whole whaet flour and then fried with the olive oil and made the sauce seperate, that would get a truer to seasme chicken texture, and wouldn't add too many cals - 11/3/09
DARLING54 Made this tonight and OMG it's gooooooooooood! Even my DH loved it, and trust me, he likes his chicken fried! This may be the turning point that I needed for him! The touch of corn starch was a good hint, but I think it would work with or without it. - 11/3/09
ASHBY73 Next time I would lose the cinnamon...it gave it more of a curry kind of flavor. I added red pepper flakes to give it a general tso's kind of flare and it was delish. I will definitely make this again. The whole family enjoyed it! - 1/16/10
ASDRAGONFLY Made some minor changes but this turned out AWESOME! I used Lesser Sodium Soy Sauce, decreased OliveOil to 1 tbsp, used brown sugar, 1/8 c. sesame seeds, juice from small, freshly sqzed orange. To cut total time, sauteed chicken in Olv.Oil then added other ingr. and simmered to reduce and thicken. - 1/9/11
BRANDI851 Loved it!!!!! Used brown sugar and it was perfect! Will make again! used only 1/8th a cup of sesame seeds and it was great! - 8/20/10
LOVEPAINTING This is going in my recipe book for when I start cooking. It sounds absolutely wonderful. Who doesn't like Chinese food and especially PF Chang?? - 10/30/09
UBERASH Too good to be true, I LOVED THIS RECIPE. I'll be making this OFTEN. I didn't have brown sugar on hand, so I used regular sugar and it came out great. Also, I had to cook 7 mins on one side and 13 on the other. Chicken was very tender. Thanks bunches! - 9/16/10
IMAQUALITARIAN WOW! I doubled this recipe and served it with "fried" rice (Kikkom?? seasoning mix). It is unanimously loved by my DH, 15 yr. old, 2- 13 yr. olds, and my 10 year old!!!! It's a miracle! I used less olive oil and replaced honey with Agave Nectar! Thanks, yum yum! - 7/24/10
CD2415256 Delicious! I made it tonight and my husband and I loved it. We ate it with stir fry vegetables and rice. Thanks for the great recipie! - 12/4/09
MJBORYLA16 I served over guilt free stir fry veggies instead of the rice. Worked for me! - 11/24/09
CD4014916 going to fix this one but use low sodium soy sauce - 11/4/09
UMCHICK5683 Delicious!! My husband and I loved it! Had it with stir fry veggies and brown rice too. Will definitely make it again! - 12/1/09
SAMILIA Super yummy! I added pineapple for the last five minutes, and it added a little extra sweetness. Will definitely make this again. - 7/11/10
VWILKAT Absolutely delicious! After reading some of the other comments, I too used half sesame oil, half EVOO in the marinade. Served with brown rice and a side of stir-fry veggies. I will definitely be making this again! - 2/21/10
LAURAB242 Reduced olive oil to 1 tablespoon which cut points by 2 making it a very reasonable number for me, (WW member). - 9/21/10
CD5853570 Good recipe. My husband devoured it which makes me happy too. - 1/17/10
LEAHBENT I plan to make this one tonight but use low sodium soy sauce instead. I may leave out the cinnamin but the rest sounds delish! - 1/1/11
NKDUB211 Absolutely loved it. I will try the suggestion of rolling the chicken in wheat flour and cooking in the skillet just to try it but really loved the recipe as is. - 11/18/09
ISLACAS just love it - 11/4/09
CD3802882 Wonderful! - 11/3/09
ALISHAB3 This would be great in an Asian style wrap with shredded cabbage on a whole wheat tortilla or a rice wrap, drizzle with a little rice vinegar. Dip either in teriyaki or a peanut sauce. - 1/28/13
In a separate bowl, create your sauce by combining light soy sauce, ketchup, chicken stock, sugar, honey, and sesame oil. Mix until well combined and set aside. In a large bowl, combine flour, cornstarch, kosher salt, white pepper, and baking powder.
General Tso's chicken is a spicy and tangy dish made with a mix of chicken breast and thighs, while sesame chicken is a sweeter option made with succulent chicken thighs. Whether you're in the mood for something spicy or sweet, both dishes offer a delicious and crispy meal that's sure to satisfy your cravings.”
Sesame chicken is a dish commonly found in Chinese restaurants throughout the United States and Canada. The dish is similar to General Tso's chicken but the taste of the Chinese-based chicken is sweet rather than spicy.
Sesame chicken is an Asian-style meal that generally consists of breaded chicken topped with sesame seeds and a sweet-salty sauce. The chicken can be served with broccoli, snow peas, or chopped green onions on a bed of white or fried rice.
For the Sauce: Combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch in a small bowl and stir with a fork until cornstarch is dissolved and no lumps remain. Set aside. Combine oil, garlic, ginger, and minced scallions in a large skillet and place over medium heat.
You won't find sesame chicken in China, the battered chicken coated in sweet sauce and tossed in sesame seeds. Instead, you'll find another dish with similar flavor profiles called la zi ji. La zi ji is an authentic Sichuan dish that has fried chicken breasts with peppercorns, toasted sesame oil, and chiles.
In my opinion it's has a more savory flavor compared to the tangy sauce of orange chicken. For some reason I've found sesame chicken to go better with noddles or rice than orange chicken. They're both great dishes though.
So how on Earth did this strange, foreign concoction come to be recognized abroad as the culinary classic of Hunan Province? General Tso's chicken is named for Tso Tsung-t'ang (now usually transliterated as Zuo Zongtang), a formidable nineteenth-century general who is said to have enjoyed eating it.
Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.
Both sesame chicken and General Tso's chicken are popular Chinese chicken entrees that feature fried chicken stir fried in a sticky sauce. There are slight differences between the two. Sesame chicken features toasted sesame seeds and is milder when it comes to spice.
These are then packed with extra flavor from fresh and lightly spicy garlic and ginger, and of course, the holy trinity that gives sesame chicken its signature sweetness: brown sugar, honey, and ketchup. Yes, ketchup. Often, we think of ketchup merely as a hamburger topping.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes. Whisk until no corn starch lumps appear. Pour sauce mixture into skillet with chicken. Cook until sauce thickens slightly.
Sesame chicken sauce is a balanced combination of sweet, sour and spicy that comes from light soy sauce, oyster sauce, dark soy sauce, rice vinegar and sugar.
Hoisin sauce is made from fermented soybeans mixed with garlic, chilli, sesame, Chinese spices and vinegar. Char siu sauce is a condiment made from hoisin sauce, sugar, Chinese five spice powder, Chinese cooking wine, soy sauce, garlic and often also food colouring.
Tahini is sometimes listed as a substitute for sesame paste, but in my mind, the two aren't interchangeable. Though tahini is also made from white sesame seeds, those seeds are usually untoasted or lightly toasted. By comparison, toasted sesame paste is more assertive and aromatic and also thicker in texture.
Chinese sesame paste is made with hulled seeds that are roasted before they're ground into a thick, coarse paste that takes on a dark tanned hue. On its own, its flavor is similar to unsalted peanut butter with the intensity of fresh-pressed sesame oil.
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