Imperial Chinese Restaurant Sesame Chicken

Sauce Ingredients:

  • 8 Tbsp chicken broth
  • 1 Tbsp dark soy sauce
  • 2 Tbsp soy sauce
  • 4 Tbsp granulated sugar
  • 4 Tbsp white vinegar
  • 1 tsp cornstarch
  • 1 tsp sake
  • 1/2 tsp oyster sauce/p>


In a small bowl, mix all sauce ingredients until well blended.

6 - 8 oz (about 2 pieces) skinless and boned chicken breast


  • 5 Tbsp cornstarch
  • Pinch of salt
  • 6 Tbsp water
  • 1/2 tsp minced ginger
  • 1/2 tsp chopped fresh garlic
  • 1/2 - 1 tsp chili oil, depending on degree of spicy you prefer
  • 1/2 tsp roasted sesame seeds
  • Salad oil for deep frying
  • Handful of Iceberg lettuce


Cut chicken breast into 1/2-inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil to about 325° F. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.

Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chili oil, stir frying until fragrant. Add sauce mix; stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

Makes 4

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