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Sesame Chicken

post #1 of 7
Thread Starter 
I recently posted a question regarding sesame chicken in the recipes section, but Kuan suggested I move it here. So here goes.
post #2 of 7
Well I haven't been to Tenko, but I suggest you use plain flour and make sure your oil is at 350-375F.
post #3 of 7

Actually I'd say the opposite:

Cornstarch only or mostly.

Never had the sesame chicken you wrote about so I wouldn't be able to guess having not seen the finished product, batter coated or just light tempura type coated, or?

I'll do some digging and see what I can come up with.

post #4 of 7

Japanese sesame chicken...?

I've been doing some looking around and the predominant sesame chicken recipe is Chinese.

Is there something that I'm missing here?

The only deep fried Japanese foodstuff I know of is Tempura.

Is it a wok creation or what? Battered, dusted or?

Throw me a bone here!

A* :p
post #5 of 7

Sesame chicken?

3 whole boneless chicken breasts

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

3 1/2 - 4 cups peanut oil for deep-frying

2 tablespoons (or more) toasted sesame seeds (dry toast them in a saute pan over high heat tossing or stirring constantly until golden)

Toast the sesame seeds and set aside.

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.

I just found this. I don't know if it sounds like the type of result you want. I looked up Tenko and it didn't have a menu with any kind of description.

Hope it helps.
post #6 of 7
Thread Starter 
Thanks for the help April. The sesame chicken I'm trying to make is kinda like . . . i'm not exactly sure. The recipe you posted might be accurate, but i've never seen it with sauce, and the sesame seeds look fried on the chicken, not sprinkled. Also, the marinade sounds like it'll come out pasty, when the sesame chicken I've had has more of a "dredged in flour" kind of crispiness, as opposed to a batter crispiness. I realize I'm not being very clear, and I apologize. Perhaps next time I'll take a picture of the sesame chicken and post it. If I try to make it again, I'll try using more cornstarch.

Thanks again for the help.
post #7 of 7
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1/8 teaspoon chicken bouillon granules
  • 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 3 tablespoons potato starch
  • 1 tablespoon rice flour
  • oil for frying
  1. <LI style="FONT-WEIGHT: normal; COLOR: #000000">In a large bowl, mix together eggs, salt, pepper, sugar, garlic, ginger, sesame oil, soy sauce, and bouillon. Add chicken pieces, and stir to coat. Cover, and refrigerate for 30 minutes. <LI style="FONT-WEIGHT: normal; COLOR: #000000">Remove bowl from refrigerator, add potato starch and rice flour to meat, and mix well.
  2. In a large skillet or deep fryer, heat oil to 365 degrees F (185 degrees C). Place chicken in hot oil, and fry until golden brown. Cook meat in batches to maintain oil temperature. Drain briefly on paper towels. Serve hot.

I got this on all recipes, added sesame seeds to the mixture, this is it! It is sooo good. We diped it in a spicy hoisin glaze, enjoy. BTW I marinaded longer than 30 minutes, didn't make enough.
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