This homemade sesame chicken is a comforting twist on the takeout classic, featuring tender bite-sized chicken pieces stir-fried with crisp onions in a rich, glossy sauce. The flavor profile is a perfect balance of salty soy, tangy rice wine vinegar, and warm sesame oil, kicked up by a hint of heat from crushed red peppers and Tabasco. It’s a quick weeknight dinner that comes together in one wok, offering a satisfying texture contrast between the soft chicken and the crunch of sesame seeds. Best served hot over steamed rice to soak up every drop of the savory sauce, this dish is ideal for casual family meals or easy entertaining.
Sessame Chicken a la Sean
Description
This homemade sesame chicken is a comforting twist on the takeout classic, featuring tender bite-sized chicken pieces stir-fried with crisp onions in a rich, glossy sauce. The flavor profile is a perfect balance of salty soy, tangy rice wine vinegar, and warm sesame oil, kicked up by a hint of heat from crushed red peppers and Tabasco. It’s a quick weeknight dinner that comes together in one wok, offering a satisfying texture contrast between the soft chicken and the crunch of sesame seeds. Best served hot over steamed rice to soak up every drop of the savory sauce, this dish is ideal for casual family meals or easy entertaining.Ingredients
Directions
-
Cut chicken breasts into bite size chunks. Heat oil in wok (I use peanut) and put 2 to 3 cloves of garlic in to season oil. When oil is hot, put one tablespoon of crushed red peppers in the oil (vary to preference) and put in the chicken and about a quarter cup of chopped onions.
-
Cook until mostly done (perhaps still a bit pink inside).
-
Sizzle in 3 TBS soy sauce (pour around edges of wok so it heats as it runs down the sides), 1TBS rice wine vinegar, 1/2TBS Sessame oil, half cup water, half TBS Tabasco sauce and push chicken and veggies up along the sides of the wok.
-
Cook covered until veggies are done to your taste (about 7-10 minutes).
-
Add quarter cup of sugar to sauce in bottom of wok and 1-2TBS corn starch, 1TBS Sessame seeds and cook until desired thickness is reached.
-
Serve over rice.
Note
For crispy sesame chicken: Coat chicken pieces in cornstarch and fry until crispy before stir-frying with the sauce and vegetables. Omit the initial cooking step for the raw chicken if using pre-fried pieces.
