Which Sesame Chicken recipes are the most complimented here?
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Post Mon, Dec 14 2020, 12:03 pm
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Post Mon, Dec 14 2020, 1:36 pm
I know, it's an old thread, but my immediate reaction to the OP was, ask Cousin Kim for a good one.
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Post Mon, Dec 14 2020, 1:49 pm
Mevater wrote:
This recipe sounds appealing because its easy and you have bigger pieces of chicken (probably less patchka), and I like the dark sauce from the ketchup in it.

Does anyone make this or similar?

I do. It's delicious. I only make it once a year for parties (I don't usually fry).
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Post Mon, Dec 14 2020, 2:02 pm
Can I use a frying pan instead of a wok?
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Post Mon, Dec 14 2020, 2:05 pm
Dalia wrote:
Can I use a frying pan instead of a wok?

Yes. Fill with 2 cups oil. Fry in batches- don't crowd the pan.
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Post Mon, Dec 14 2020, 4:43 pm
TWINNY wrote:
The photo of the recipe is not loading.
Can someone please try to re-post it? Or copy/paste?

Teriyaki Sesame Chicken

3/4 corn starch
3/4 flour
2 tsp baking powder
1 tsp baking soda
1 cup cold water

3 lbs chicken cutlets cut into cubes

2 cups oil for frying

1 cup sugar
1/2 cup brown rice vinegar
6 Tbsp soy sauce
6 garlic cloves crushed
2 Tbsp toasted sesame oil
6 Tbsp water
2 Tbsp corn starch

Combine batter ingredients.
Heat oil for 10 minutes. Coat nuggets in batter. Fry until cooked through. Drain nuggets on paper towels.
Combine sugar, vinegar, soy sauce and sesame oil and bring to a boil over high heat. Combine corn starch in water and add to pot; stir until thickened.
Pour sauce over nuggets. Sprinkle with sesame seeds.
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Post Mon, Dec 14 2020, 6:11 pm
I make this recipe on special occasions. (It's too much of a patchke and has too much sugar for a regular weeknight supper). I also make extra sauce and steam veggies and add it in.

This is literally the best recipe, (fresh and easy). It is super crispy and has a really authentic flavor. I can no longer eat the take out version.
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