Oh how I love sesame chicken, let me count the ways. It makes me feel like a little kid again everytime I eat it. It’s not very spicy, it’s a little sweet, and there’s those little sauce drenched chicken nuggets. What could be better? Oh yeah, don’t forget all that broccoli! Adding the broccoli makes me feel better about the nutrition of this dish when I am eating it and serving it to my family.
For this recipe, I used boneless, skinless thighs, but you can substitute breasts if you like.
For the Chicken
2 lbs boneless skinless breasts or thighs, cut in bite size pieces
6 tablespoons soy sauce
2 tablespoons sesame seed oil
1 cup or more cornstarch (for breading)
oil for deep frying (several cups)
For the Sauce
2 cups chicken stock
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
1 tablespoon Sriracha
3 tablespoons sesame seed oil
Sesame seeds to garnish
Cooked white rice
Combine chopped chicken, soy sauce and sesame seed oil in a large bowl. Let marinate for 2 - 3 hours covered in the refrigerator.
2. Dissolve cornstarch in chicken broth first, then combine all other ingredients for the sauce in a small sauce pan.Bring to a boil and reduce to a simmer.
3. Cook rice and steam broccoli.
4. Preheat oil for frying chicken to 350 degrees. Add cornstarch to chopped chicken and toss to coat. Drop each piece of chicken, on e at a time into hot oil. Fry in batches until golden and drain on paper towels.