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  • Writer's pictureNicole Kuhn

Sesame Chicken

Updated: Dec 18, 2019

This is a lighter take on sesame chicken, yet it tastes just as good! It is crispy, light, and just the right amount of sweet.




PREP: 10 min. COOK: 20 min. TOTAL: 30 min.



  • 1 lb. chicken breast or tenders

  • ½ cup chicken stock

  • 3 tbsp. white vinegar

  • 4 tbsp. sugar

  • 2 tbsp. soy sauce

  • 1½ cup flour (all-purpose flour)

  • 2 tsp. cornstarch, dissolved in 2 tbsp water

  • vegetable oil for frying

  • 1 tbsp. sesame seeds


  • 2 tbsp. soy sauce

  • 1 garlic clove, finely grated

  • 1 egg white

  • 1 tsp. sesame oil


  • Cut the chicken into thin strips.

  • In a bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.

  • In another bowl, mix together the chicken stock, vinegar, sugar and soy sauce.

  • Place the flour on a tray or in a bowl. Add the chicken pieces and the marinade. Use your hands to pat and press the liquid and flour together around the chicken pieces to form a rough coating. The more clumps or flour, the crispier the chicken

  • Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or when a wooden spoon or chopstick dipped into the oil, forms small little bubbles. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on paper towels.

  • In a clean wok or pan over medium heat, add the sauce you made earlier (chicken stock, vinegar, sugar, and soy sauce). Simmer for about a minute to allow the sugar to dissolve. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Sprinkle with sesame seeds and serve.

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