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Sesame Chicken - Better Than Chinese Take Out

• 1 T. arrowroot

• 1.5 C. chicken stock

• 2 T. chinkiang vinegar

• 3 T. soy sauce, dark

• 4 T. honey

• 2 T. brown sugar

• 2 tsp. chili garlic paste

• 1 clove garlic, microplaned

• 1 tsp. ginger, microplaned

• 1 tsp sesame oil

• 1.5 # chicken breast, diced into 1” pieces

• 1.5 C. flour

• ¾ C. cornstarch

• 1 tsp. baking powder

• ¼ tsp. baking soda

• 3 egg whites

• 2.5 T. oil

• Pinch of salt

• Oil for frying

1. In a saucepan, combine the arrowroot with the chicken stock, chinkiang vinegar, soy sauce, honey, brown sugar, chili garlic paste, garlic, ginger, and sesame oil. Simmer until thickened and set aside.

2. In a bowl, combine the flour, cornstarch, baking powder, baking soda, egg whites, oil and salt. Stir well to combine. Add the diced chicken to the batter.

3. Heat oil to 350 degrees. In batches,drop the battered chicken pieces individually into the hot oil and fry the chicken pieces until they are golden brown and they float. Remove to a sheet tray lined with paper towels and salt immediately. Repeat this process with all the chicken. When all of the chicken is cooked, place in a bowl and toss with enough sauce to coat. Serve with rice.