Old School Sesame Chicken

July 18, 2014
4 Ratings
  • Serves 8
Author Notes

My mother told me how to make the fried sesame chicken in the early 80's.I cooked it for family gatherings for many years. Recently I tried to recall how I made it and I think this tastes close to the original. I don't remember a sauce but have added one that I made up for stir fry. —Mamamel

What You'll Need
  • Chicken
  • 1 1/2 pounds boneless chicken breasts
  • 1 can evaporated milk
  • 1 teaspoon Dijon mustard
  • 2 eggs, beaten
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon white pepper, divided
  • 2 cups pancake mix
  • 2 jars sesame seeds
  • Peanut oil for frying
  • Sauce
  • 1/2 cup frozen orange juice concentrate
  • 1 cup soy sauce
  • 1/4 cup balsamic vinegar
  • 1/4 cup rice vinegar
  • 1/4 cup sake
  • 1/4 cup brown sugar
  • 1 teaspoon powdered ginger
  • 1/4 teaspoon powdered garlic
  • 1 tablespoon corn starch
  • 1 bunch of green onions, thinly sliced
  • 8 cups cooked jasmine rice
  1. Chicken
  2. Cut the chicken into 1 1/2" cubes. Put in a shallow glass dish.
  3. in a bowl, mix milk, mustard, eggs, and about 1/2 of the garlic, salt, and pepper. Pour it over the chicken, wrap in plastic wrap, and place in the refrigerator.
  4. Marinade for 2 hours. The chicken absorbs much of the marinade and puffs up. Believe me, 1 1/2 pounds of chicken will serve 8 adults.
  5. Mix together the pancake mix, remaining garlic, salt, and pepper. Drain the chicken and dredge in the pancake mix.
  6. Heat the oil in a large skillet. When very hot, test with 1 piece of the chicken. Fry a little of the chicken at a time, turning once when golden brown.
  7. Keep the fried chicken warm in a 180 degree oven until all has been fried.
  1. Sauce
  2. Mix all ingredients except onions and rice together in a medium saucepan.
  3. Heat until boiling. Then reduce heat and simmer until slightly thickened.
  4. Serve chicken over rice with green onions. Serve the sauce in a separate bowl.

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