Sesame Chicken Recipe

Aug 06, 2012 @ 5:37 PM
Posted by Milisa Armstrong, Special Contributor

Nutrition

Cal/Serving: 1,727
Daily Value: 86%
Servings: 3

Fat	112g	172%
Saturated	13g	66%
Trans	1g	0%
Carbs	131g	44%
Fiber	3g	10%
Sugars	70g	0%
Protein	50g	100%
Cholesterol	180mg	60%
Sodium	1647mg	69%
Calcium	151mg	15%
Magnesium	93mg	23%
Potassium	665mg	19%
Iron	4mg	20%
Zinc	3mg	19%
Vitamin A	303IU	6%
Vitamin C	0mg	1%
Thiamin (B1)	0mg	19%
Riboflavin (B2)	0mg	24%
Niacin (B3)	20mg	99%
Vitamin B6	1mg	55%
Folic Acid (B9)	44µg	11%
Vitamin B12	1µg	15%
Vitamin D	2µg	0%
Vitamin E	18mg	91%
Vitamin K	2µg	2%
Fatty acids, total monounsaturated	70g	0%
Fatty acids, total polyunsaturated	23g	0%

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Milisa Armstrong

Sesame chicken is not really authentic Chinese food, but it is a classic dish served in Chinese restaurants throughout the United States. Lacking the Chinese takeout that so many folks take for granted out on the ranch, I learned to make this favorite takeout dish at home.

INGREDIENTS

For the chicken:

3 chicken breasts, cut into 1-inch chunks
1/2 cup milk
1 egg
1 1/2 cups flour
1 teaspoon salt
Vegetable oil, for frying

For the sauce:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 teaspoon granulated garlic
2 tablespoons sesame seeds, toasted

DIRECTIONS

For the chicken:

Place the milk and egg in a shallow bowl and beat together. Place the flour in a shallow dish and stir in the salt. Dredge chicken pieces in flour, dip in the egg and milk mixture, and then dip them back in flour. Heat the vegetable oil (about 2 inches) in a deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.

For the sauce:

In a medium sauce pan of medium-high heat, add the water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together and stir into the liquid. Add the soy sauce, sesame oil and garlic. Cook the sauce over medium-high heat, stirring often, until it comes to a boil. Lower the heat and cook until just thickened. Pour the sauce all over the chicken and sprinkle with toasted sesame seeds. Serve with rice.