Asian Sesame Chicken

    4 hours 10 mins

    A marinated stir-fry chicken dish that pairs well with Asian-style noodles or rice.

    81 people made this

    Serves: 4 

    • 5 g cornstarch
    • 30 ml rice wine
    • 15 ml lemon juice
    • 15 ml soy sauce
    • 1 dash hot pepper sauce
    • 6 g grated fresh ginger
    • 1 clove crushed garlic
    • 455 g skinless, boneless chicken breast halves, cut into bite size pieces
    • 20 g sesame seeds
    • 15 ml sesame oil
    • 30 ml vegetable oil
    • 110 g fresh mushrooms, quartered
    • 1 green bell pepper, sliced
    • 4 green onions, sliced diagonally into 1/2 inch pieces

    Prep:4hr  ›  Cook:10min  ›  Ready in:4hr10min 

    1. For marinade: In a dish or bowl, blend cornflour with rice wine; stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken pieces to coat. Cover and refrigerate to marinate for 3 to 4 hours.
    2. In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
    3. To same wok or frying pan, add sesame oil and vegetable oil and heat slowly.
    4. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
    5. Add mushrooms and green capscium to same wok or frying pan and stir-fry for 2 to 3 minutes. Add the spring onions and stir-fry 1 minute more.
    6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

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    Reviews in English (60)


    I tried this recipe with few changes like I added tomato ketchup and chilli sauce at the end and some cornflour mixed with water to provide the dish extra gravy. It turned out great. Thankyou for posting this wonderfully easy recipe.  -  27 Oct 2011  (Review from Allrecipes India)


    Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.  -  17 Jan 2006  (Review from Allrecipes US | Canada)


    Recipe went really well at a dinner party. There was no leftovers. However it is not like the Sesame Chicken I find at most Chinese Restraunts  -  20 Jun 2000  (Review from Allrecipes US | Canada)