Chinese Sesame Chicken With Garlic and Chili Paste

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
Learn about The Spruce Eats' Editorial Process
Updated on 11/26/21
Chinese Sesame Chicken With Garlic and Chili Paste Chinese Sesame Chicken With Garlic and Chili Paste

The Spruce / Julia Hartbeck

Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 3 to 4 servings

Sesame chicken is a very popular restaurant dish. You may want to increase the vinegar or lower the amount of sugar for this one—it all depends on how sweet you want the sauce.

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Ingredients

  • 3 boneless chicken breasts

For the Marinade:

  • 2 tablespoons light soy sauce

  • 1 tablespoon cooking wine, or dry sherry

  • 3 drops sesame oil

  • 2 tablespoons flour

  • 2 tablespoons cornstarch

  • 2 tablespoons water

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 teaspoon vegetable oil

For the Sauce:

  • 1/2 cup water

  • 1 cup chicken broth

  • 2 tablespoons vinegar

  • 1/4 cup cornstarch

  • 1 cup sugar

  • 2 tablespoons dark soy sauce

  • 2 tablespoons sesame oil

  • 1 teaspoon chili paste, or more if desired

  • 1 clove garlic, minced

Other:

  • 2 tablespoons toasted sesame seeds

  • 3 1/2 to 4 cups Peanut oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Chinese Sesame Chicken With Garlic and Chili Paste ingredients Chinese Sesame Chicken With Garlic and Chili Paste ingredients

    The Spruce / Julia Hartbeck

  2. Toast the sesame seeds in a dry pan over medium heat. Set aside.

    Toast the sesame seeds in a dry pan Toast the sesame seeds in a dry pan

    The Spruce / Julia Hartbeck

  3. Cut the chicken into 1-inch cubes.

    chicken pieces on a cutting board chicken pieces on a cutting board

    The Spruce / Julia Hartbeck

  4. Mix the marinade ingredients together in a large bowl and marinate the chicken for 20 minutes. 

    chicken and marinade in a bowl chicken and marinade in a bowl

    The Spruce / Julia Hartbeck

  5. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken. 

    sauce cooking in a saucepan sauce cooking in a saucepan

    The Spruce / Julia Hartbeck

  6. Bring oil to 350 F over medium high heat in a heavy bottom pan or wok. If you do not have a fry thermometer, you can also check the temperature by placing a wooden chopstick, or the handle of a wooden spoon, into the oil. If plenty of bubbles form, the oil is hot enough.

    oil in a pot oil in a pot

    The Spruce / Julia Hartbeck

  7. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 

    chicken frying in a pot of oil chicken frying in a pot of oil

    The Spruce / Julia Hartbeck

  8. Just before you are finished deep-frying, bring the sauce back up to a boil. 

    sauce in a pot sauce in a pot

    The Spruce / Julia Hartbeck

  9. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice.

    Chinese Sesame Chicken With Garlic and Chili Paste in a platter Chinese Sesame Chicken With Garlic and Chili Paste in a platter

    The Spruce / Julia Hartbeck
Nutrition Facts (per serving)
676 Calories
31g Fat
68g Carbs
31g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 676
% Daily Value*
Total Fat 31g 40%
Saturated Fat 5g 26%
Cholesterol 78mg 26%
Sodium 1467mg 64%
Total Carbohydrate 68g 25%
Dietary Fiber 1g 3%
Total Sugars 51g
Protein 31g
Vitamin C 0mg 2%
Calcium 82mg 6%
Iron 2mg 12%
Potassium 340mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)