Empty plates and full tummies!

I was blog stalking the other day and my husband saw a picture of sesame chicken and requested I make it. I was kind of meh about it but decided to do a little research. I seriously never order this and have rarely found a sesame chicken dish that has left me with a longing to try more. But I love my husband. :) 


After reading about 10 different recipes on various websites and cookbooks, this is what I put together. (Thanks to reviews on some of the recipes, I was able to eliminate and add things until I found the right balance)

Sesame Chicken

• "Marinade"
• 2 tablespoons tobasco soy sauce (regular if you prefer)
• 1 tablespoon red wine vinegar
• 1 dash sesame oil
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon olive oil
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
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• 1 quart vegetable oil for frying
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• "Sauce"
• 1/2 cup water
• 1 cup chicken broth
• 1/4 cup distilled white vinegar
• 1/4 cup cornstarch
• 3/4 cup white sugar
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 teaspoon red chile paste (or as my husband calls it, Rooster sauce)
• 1 clove garlic, minced
• 2 tablespoons toasted sesame seeds
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• 1. Combine "marinade" ingredients and chicken, refrigerate in covered dish for 30 minutes.
• 2. Combine all "sauce" ingredients ,EXCEPT sesame seeds, in a medium sauce pan. Bring to a boil, stirring constantly. (It takes a minute to thicken up, but you'll know it's right when it's that perfect sesame sauce-y brown <3) Turn to low or off, stirring occasionally. 
• 3. Fry the marinaded chicken in small batches until golden brown, drain on paper towels.
• 4. Toss chicken in sauce, serve over rice and broccoli, sprinkle with sesame seeds.
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• Happy cooking!