The BEST Sesame Chicken

By Patti Wilson

I found this recipe and with the reviews it had, I figured it HAD to be good!  IT IS THE BEST!  Don’t let the list of ingredients scare you, it is actually really easy to make…and WORTH it!!  Some of the measurements might seem strange, this is actually 4x the original recipe.

3 lbs. boneless, skinless chicken breasts
Raw sesame seeds
4 green onions, sliced (OPTIONAL-I don’t use)

Marinade
4 tsp chicken base
1 tsp salt
2 tsp sesame oil (I used Canola)
Ground white pepper (to taste-I used a few shakes)
1 tsp sugar
4 TBSP raspberry wine (or any fruity flavoured wine-I used Strawberry Zin)

Batter
2 cups flour
4 tsp baking powder
4 eggs, beaten
1 ½ cups water (or as much as needed to make batter smooth)
12 TBSP cornstarch
Salt
4 TBSP vegetable oil

Sauce
12 TBSP honey
8 TBSP sugar
8 TBSP ketchup
4 TBSP white vinegar
Sprinkle of black pepper

Cut chicken breasts into 1” chunks.  Combine marinade ingredients, mix well and add chicken.  Cover and let stand minimum 30 minutes in refrigerator.  I let stand 4 hours!

When ready to cook.  Combine all batter ingredients and mix thoroughly.  The batter should be thick enough to coat the chicken but thin enough to flow around the pieces.  Set aside.

Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one).  Deep fry the chicken in batches in your deep fryer or in 325 degrees oil in your wok or deep pot.  Cook until golden brown. Drain on paper towel.  Place in large glass dish (9x13 or bigger).  Loosely cover with foil to keep warm while cooking all the chicken.

In small saucepan, combine sauce ingredients.  Bring to a boil.  Reduce heat and simmer, stirring often until sauce slightly thickens.  Once thickened, pour over cooked chicken and stir to coat evenly.  Sprinkle with sesame seeds (and sliced green onions if you want).  THE BEST SESAME CHICKEN YOU WILL EVER HAVE!!!  I serve it with fried rice.