Sesame Chicken Taiwanese Style

Tested Recipe Adapted from

Sesame Chicken Taiwanese Style 


2 big chicken breasts
2 tsp soy sauce
1 tbsp rice wine
1 tbsp honey
1 tbsp sesame oil
Half a beaten egg

Chicken coating

Flour (I’ve used 1/2 cup all-purpose flour)
1.5 beaten eggs
Cornflour (omitted)
Sweet potato flour (I’ve used 1/2 cup sweet potato flour)
1 tbsp sesame seeds (the seeds are sprinkled on the dish after everything is cooked) (I’ve used mixture of toasted white & black sesame seeds)


2 tbsp soy sauce
1 Chinese bowl, chicken stock
1 tbsp sesame oil
1 tbsp white vinegar
4 tbsp ketchup
White pepper to taste
1 tbsp cornflour

Preparation Instructions:

1. Chop the chicken into 2cm squares.

2. When you’ve finished chopping, mix all the first set of ingredients, above, together.

3. Leave it for at least 5 minutes.

4. Do the chicken coating in the flour mixture, as above.

5. Heat up half a cup of oil in the wok/frying pan.

6. When the oil is hot add the chicken pieces one by one.

7. As we were cooking for 4 we needed to fry half a portion at a time.

8. Fry until golden.

9. When all the chicken is ready, get rid of your oil and wipe the pan.

10. Add the sauce, ingredients above, heat over medium heat until it’s bubbling.

11. Now you can add in the chicken pieces you’ve already fried.

12. Mix it up and toss it all in the pan to fully coated sticky lovelyness.

13. Put in on a big serving plate and garnish with the sesame seeds, some green of your choice. (I’ve used shredded spring onion and red chilli).

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