Sesame Fried Chicken

    Sesame Fried Chicken

    26saves
    1hour


    34 people made this

    Chicken is coated in a flavoursom combination of herbs and spices then deep fried until a goldern brown. Served with a homemade sauce it is a family favourite.

    Ingredients
    Serves: 4 

    • Chicken
    • 3 whole boneless chicken breasts
    • Marinade
    • 2 tablespoons light soy sauce
    • 1 tablespoon cooking wine or dry sherry
    • 3 drops sesame oil
    • 2 tablespoons flour
    • 2 tablespoons cornflour
    • 2 tablespoons water
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1 teaspoon vegetable oil
    • Sauce
    • 1/2 cup (125ml) water
    • 225ml chicken stock
    • 3 or 4 tablespoons white vinegar or rice wine vinegar
    • 4 tablespoons cornflour
    • 225g sugar
    • 2 tablespoons dark soy sauce
    • 2 tablespoons sesame oil
    • 1 teaspoon chilli paste, to taste
    • 1 garlic clove, crushed
    • Frying
    • 800ml peanut oil
    • Serving
    • 2 tablespoons toasted sesame seeds

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Chicken: Cut the chicken into 2cm cubes.
    2. Marinade : Mix the marinade ingredients and marinate the chicken for 20 minutes.
    3. Sauce: Mix together all of the sauce ingredients. Pour them into a small saucepan and bring to a boil; stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
    4. Frying: Add the marinated chicken pieces a few at a time to the hot peanut oil. Deep-fry until golden brown then drain on kitchen paper. Place chicken in warm oven (130 degrees C) 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.
    5. Serving: Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

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    Reviews (1)

    AnnJonker
    1

    fabulous meal, very tasty. Weekly favourite. Thank you for sharing. - 09 May 2016

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