Sesame chicken

Note: There was a Taiwanese gentleman by the name of Tony who opened a restaurant in Alpine, Texas sometime in the 1980s. My favorite dish was his sesame chicken. To date, I have found no restaurant that can come close to his sesame chicken, and I have not found a recipe that comes close – until now. A cook named Pam posted a recipe on For the Love of Cooking, that with some tweaks and additions, comes close to Tony’s recipe. My thanks to Pam for giving me some good ideas.

Sauce:

  • 3 tbsp honey
  • 1 tbsp molasses
  • 2 tbsp sesame seeds
  • 3 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 clove of garlic, minced
  • 1 tsp fresh ginger, minced

 

Stir Fry:

  • 2 boneless and skinless chicken breasts, cut into bite sized pieces
  • Salt and pepper, to taste
  • 1 egg white
  • 2 tbsp cornstarch
  • 1 red bell pepper, diced (for additional color use yellow or orange bell peppers)
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 3 green onions, sliced for garnishment
  • Olive oil

 

Directions

  1. In a small bowl, combine honey, molasses, soy sauce, sesame oil, garlic, ginger, and sesame seeds. Whisk until combined and set aside to allow flavors to mingle.
  2. Season the diced chicken with salt and pepper, to taste.
  3. In a large bowl whisk the egg whites with the cornstarch until well combined.
  4. Add the seasoned chicken and toss to coat evenly.
  5. Cook chicken for 6-8 minutes in two-three tablespoons of olive oil, making sure to cook all sides, until golden and fully cooked. Add the peppers and onions and cook until vegetables are tender.
  6. Add sauce. Toss to coat evenly and simmer for a minute or two to thicken. Serve topped with green onions along with rice.