This Sesame Chicken is a simple alternative to traditional take-out Chinese! It is easy to put together and super tasty!
Being in a long distance relationship, we make a lot of efforts to try and make our relationship as normal as possible. This means a weekly date night which is usually on Saturday’s or Sunday’s. This is time we set aside to just be together with no interruptions, no end time. Now when we first started dating, we would Skype at 6pm my time, which meant midnight for poor Matt in Italy. He would stay up all night just so we could talk. After a while I began to feel too bad for him being up so late, so we changed our date time to 6pm his time, meaning 12pm mine.
For our dates we will both make the same dish and eat together. Then, after dinner/lunch, we will watch a movie. Matt is a movie buff and routinely makes references to movie lines that I’ve never heard of. He’ll say something and just wait for my reaction while I give him this blank stare. Due to my lack of movie knowledge, Matt is getting me up to speed on lots of movies.
One cuisine that frequents our date nights is Chinese food. This Sesame Chicken is a recipe that was initially crafted for our date nights. It is really tasty and a great alternative to take out.
The sauce is tangy and sweet and a perfect complement to the chicken. This dish is yummy! Plus I love how cute the sesame seeds are on top of it. It is definitely a valuable addition to my recipe box.
Even though I can’t be in the kitchen with Matt making the food with him, having our date nights is a great way for us to connect. While we have the end goal of being together forever, these date nights give us just a small piece of normalcy that we crave so desperately and the hope that it will all turn out in the end.
Prep time 50 minutes, Serves 4
For the chicken:
- 2 eggs
- Sprinkle of salt
- Sprinkle of pepper
- 3/4 cup cornstarch
- 1 and 1/2 lbs chicken, cubed
- 3-4 tbs vegetable or peanut oil
- 1/2 cup lite soy sauce
- 1/4 cup water
- 2 tbs sesame oil
- 1/2 cup brown sugar, lightly packed
- 6 tbs rice vinegar
- 2 tsp grated fresh ginger
- 6 garlic cloves, minced
- 1/3 cup sesame seeds
- 2 tbs cornstarch
- Green onion (to garnish)
- Crack eggs in a shallow dish. Whisk eggs thoroughly and sprinkle with salt and pepper. In a separate dish, place cornstarch. Dip chicken first in eggs, then in cornstarch. Shake off any excess cornstarch from the chicken.
- In a large pan over medium heat, heat oil. Once hot, cook coated chicken in batches until cooked through and golden brown and crispy. Place cooked chicken on a plate topped with paper towel to allow oil to drain off.
- While the chicken is cooking, prepare sauce by whisking all sauce ingredients in a separate bowl.
- Once all chicken is cooked and drained, clear pan of any remaining oil.
- Re-add chicken to the pan and pour over the sauce. Once chicken is coated and the sauce is thickened, turn off the heat.
- Serve over rice.