Thanks for joining us as we countdown to 2015 with 5 of YOUR favorite recipes this year! Today it's time for #1 - Sesame Chicken Sauce! Sesame Chicken's one of my favorites, and you can impress your guests quickly and easily just by making your own Sesame Chicken (minus all the grease and chemicals of takeout)! Hope you enjoy this Sesame Chicken, and have a happy new year! :) This recipe also made the countdown in 2012 and 2013!
Sesame Chicken - it's a dish commonly found in Chinese restaurants. It's also one of my favorites. I think There was a time when I'd eat Sesame Chicken at least once a week, usually more. (My parents owned a restaurant, for those of you wondering.) If I'm going to a new Chinese restaurant, the first thing I check out is their Sesame Chicken. Only then will I look at other options. And yes, I frequently use Sesame Chicken as a gauge for determining whether a restaurant is worthy of a return trip. While Sesame Chicken can seem a bit complex, it actually boils down to getting the sauce right. So that's what I'm sharing today - Sesame Chicken Sauce. Feel free to adjust to your own tastes and preferences!
For a recipe on how to cook Sesame Chicken using this sauce, check out this Sesame Chicken recipe. :)
Do you have a certain food you order to "test" a new restaurant? What is it?
Sesame Chicken Sauce
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 1.5 cups
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 1/2 cup | soy sauce | ||||
| 124 grams | 4.375 ounces | 1/2 cup | rice vinegar | You can use white wine vinegar as a substitute. | |
| 92 grams | 3.25 ounces | 3/4 cup | brown sugar | ||
| 136 grams | 4.75 ounces | 1/4 cup | corn starch | ||
| 12 grams | 3/8 ounces | 1 tablespoon | ginger, grated or minced | ||
| 6 grams | 1/4 ounces | 1 tablespoon | chili pepper flakes | I used gochugaru. | |
| 18 grams | 5/8 ounces | 2 tablespoons | sesame seeds | optional - toast beforehand for a bit of extra flavor |
Methods:
 |
1. Gather all materials. |
 |
2. Combine all materials and heat. |
 |
3. Continue to whisk together materials until thickened. |
My go-to "test it out" Chinese restaurant dish is mushu pork. If it's not on the menu, I am very sad!
ReplyDeleteMu Shu Pork is a good one! Yummy. :)
ReplyDeleteMine doesnot look like yours. I see six ingredients in the written recipe but the picture shows seven. Maybe soy sauce?
ReplyDeleteThanks so much for pointing it out! I'm embarrassed I never noticed it was missing, but yes, I also used a half cup of soy sauce when I made it. I'm sorry for leaving it out, and hope you can give it a try with ALL the ingredients! :)
ReplyDeleteT would be great if you also added how to cook with it! Do you add this to already cooked chicken? Or do you cook the diced chicken in it raw? Worried sauce will caramelise and burn!
ReplyDeleteThanks for the comment! I'll update the post to the Sesame Chicken recipe (or you can click here). I have added it to precooked chicken as well as cooking raw chicken in the sauce. The Sesame Chicken recipe linked shows one where it's added to cooked chicken, and more similar to restaurant style with the breading. More often, I'll skip the breading and just cook the chicken in the sauce - usually because I'm either lazy or haven't planned ahead well or both. :)
ReplyDeleteLet me know if you have any questions, and I'll try to answer them! Hope you enjoy this Sesame Chicken!
I'm having trouble pulling up the ingredients...Can you please list them 😀
ReplyDeleteI'm not quite sure what you mean, but the ingredients are above. I've copied them here, but there's more detail in the post. Let me know if you have any other questions or issues! :)
ReplyDelete1/2 cup soy sauce, 1/2 cup rice vinegar, 3/4 cup brown sugar, 1/4 cup corn starch, 1 tablespoon ginger, grated or minced, 1 tablespoon chili pepper flakes, 2 tablespoons sesame seeds