I always find it a bit amusing how Chinese-American restaurants pad their epic menus by listing every permutation of every ingredient and sauce in their repertoire and then adding or subtracting one ingredient to make it a separate dish. Take sesame chicken (or beef/pork/shrimp/fish) for example. It’s essentially General Tso’s chicken, with sesame seeds instead of chili peppers. Although it’s a dish that doesn’t exist outside the English speaking world, it’s a perennial favorite in Chinese-American restaurants.
In case you’ve never had it, sesame chicken is like heavily battered fried saw dust that’s been drown in syrupy goop before being unceremoniously sprinkled with sesame seeds. To say I don’t like it would be an understatement, but as part of my series on reinventing Chinese-American cuisine, I decided to take a stab at turning it into a dish that I could enjoy.
My first problem with this dish is that the only sesame flavor comes from the addition of sesame oil. I dunno about you, but when I hear of a dish called “Sesame Chicken”, I expect a lot more sesame than a little flavored oil. To fix this, I decided to coat my chicken in sesame seeds. Unlike a battered coating, sesame seeds don’t absorb water as quickly so these stay crisp long after they’ve cooled off. In addition to forming a gloriously golden crust with a brittle crunch, the sesame coating gives the chicken plenty of nutty flavor. As an added benefit this makes the chicken gluten free (assuming you use gluten-free soy sauce)
The second problem is the meat. Since this dish is almost always made with breast meat, the frying often leaves the meat with a dry mealy texture akin to damp cardboard. While I was tempted to use thigh meat, I didn’t want to wander too far astray from the original and so I decided to “velvet” the meat. Velveting refers to marinating the meat in egg whites and cornstarch. Opinions vary on why this works, but I believe it has something to do with the the thickening abilities of both ingredients, which helps lock the chicken’s moisture in place.
Lastly, the cloyingly sweet sludge that’s used to sauce the chicken is like a sickeningly sweet motor oil that hasn’t been changed for a hundred thousand miles. Instead of using starch to make thick goopy sauce, I opted to let the sugar do the thickening. This keeps the sweet and savory sauce from becoming too cloying while providing ample viscosity to thoroughly season each morsel of meat. A small amount of sesame oil and vinegar added at the end fortifies the sesame flavor in the dish while lending a subtle tang that prevents the chicken from becoming too heavy.
The resulting dish looks unlike anything you’ve ever seen, with a marvelous crunch, deep earthy flavor and tender morsels of chicken seasoned with an almost invisible coating of sauce that lacquers rather than drowns.
Units
Ingredients
- 450 grams boneless skinless chicken breast (2 small breasts cut into 1-inch chunks)
- 1 egg white
- 1 teaspoon ginger juice
- ¼ teaspoon salt
- ⅛ teaspoon ground white pepper
- 2 tablespoons soy sauce
- 2 tablespoons granulated sugar
- 2 tablespoons Shaoxing wine
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons potato starch
- 1 cup toasted sesame seeds
- scallions (for garnish)
Instructions
- Whisk the egg white, ginger juice, salt and white pepper until frothy and then add the chicken and stir to coat evenly. Let this marinate for at least 20 minutes.
- To prepare the sauce, add the soy sauce, sugar and shaoxing to a small saucepan and boil until most of the liquid has evaporated and the mixture makes large glossy bubbles as it boils.
- Remove from the heat and then add the sesame oil and vinegar and whisk to combine. Pour the sauce into a large bowl.
- Add 1-inch of oil to heavy bottomed pot and heat to 340 degrees F (170 C).
- Drain off any excess liquid from the chicken and then add the potato starch and stir to coat evenly. The chicken should be very sticky.
- Add the sesame seeds to a bowl and bread the chicken with the sesame seeds.
- When the oil is ready, fry the chicken in batches until golden brown and then transfer directly to the bowl with the sauce.
- Once you're done frying one batch of chicken, toss the chicken in the bowl to coat evenly with the sauce and then transfer the chicken to a serving platter.
- Repeat with the rest of the chicken and then garnish with scallions.
Notes
KevinIsCooking says
Marc, thank you for re-inventing this! I really enjoy your writing as well as the great recipes and photographs here.
I learned of velveting a while back and it does lend a certain tenderizing effect as well as thickening sauces when quick frying the marinated meat. The sesame coating and “lacquered with sweet and savory glaze” sound perfect instead of the usual goopey sauces found in restaurants. I will definitely try this one!
kathleenditommaso says
Love it. Read your recipe to hubby. He does not cook. But for the first time, he sort of understands the basics of cooking. Your reference of sauce to motor oil totally resonated with him. As I finished reading, he asked: is that the Matsumoto guy? And then followed with: so when are you making this dish? (Thanks Marc) 😉
Yolette M Saintiny, Esq. says
Nice… this is a keeper. Thank you for sharing.
channonmelissa says
I love this idea. I abhor most American Chinese food and hate to see people always eating the worst-for-you ones like Orange, Sesame or General Tso’s chicken. I am very excited to make this version for my husband, who loves all the chickens mentioned above. Now we might like the same stir fry!!
channonmelissa says
Can you put up a printable version without photos? I would really appreciate it!!
Marc Matsumoto says
Hi Channon, thanks! If you click on the printer icon at the top right corner of the recipe box it will take you to a printable version of the recipe. There are photos, for the steps, but some people find those helpful which is why I leave them in.
Marc Matsumoto says
Thanks Kevin!
channonmelissa says
No problem. I have seem some sites include a way to delete the photos or opt out of them. If you ever get time to do that, it would be greatly appreciated. I love to see them in the blog, but not in my saved copy. Odd, right?
Alice says
Is it possible to skip/substitute the wine?
Marc Matsumoto says
Like with any recipe you’re welcome to make substations but if you’re asking if it will taste different then the answer is yes.
erika says
HI there! Any good dipping sauces to go with this? I haven’t tasted it yet but im under the impression that a peanut type sauce would taste good just to dip in.
Marc Matsumoto says
Hi Erika, this already has a sauce. If you want to swap it out for another sauce, that’s your call, but I think it tastes pretty good with the soy sauce based sauce I developed the recipe with.
Jake says
This stuff is addictive! I made this recipe from your site several years ago and it wasn’t until making it again yesterday that I remembered how tasty it was. We made 4lbs of chicken thinking we would have some leftovers for the week but I found myself noshing on it directly from the Tupperware in the fridge throughout the day only to find it near empty. then the memories came back of the last time I made the recipe and the same thing happening. It just disappears!
Marc Matsumoto says
Hi Jake, that’s awesome! Thanks for stopping by to share. I have a bunch of other chicken recipes with similar addictive qualities you might wanna try out, like this: https://norecipes.com/tebasaki-japanese-chicken-recipe/ or this https://norecipes.com/chicken-nanban/ 😉 (not that I’m trying to get you hooked on another one of my recipes or anything 😆)
Chase Bridges says
By far the best sesame chicken recipe I’ve ever used… chicken stay crunchy, good umami, sherry puts it in a whole new class. Well done!
Marc Matsumoto says
Glad to hear you enjoyed this! We have a bunch of other tasty chicken recipes here: https://norecipes.com/ingredient/poultry/ so I hope you’ll try some others out😉