Wednesday, March 23, 2016

Sesame Chicken Recipe

I really like P.F. Chang's Sesame Chicken.  I order it every time I go, so it occurred to me recently to Google a recipe for it.  I found a 'copycat' recipe at  It's very close to what P.F. Chang's serves and after tweaking the recipe to my taste, I'm now able to make it at home.  Now I just need to know where I can purchase their White Tangerine Tea, and obtain a recipe for their lettuce wraps, and I'll be all set!

~ Below is my re-creation ~

Sesame Chicken

Prepare brown rice according to package directions for 3 cups of cooked rice.

Batter for Sesame Chicken:
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1/2 teaspoon sesame oil 

In a bowl mix together flour, cornstarch, baking soda, and baking powder.  Add soy sauce, sherry, water, vegetable oil and sesame oil, stir until well blended.

Cube one large [or two small] boneless chicken breast into bite-sized pieces. If chicken breast is thick, pound to 1/2 inch thickness before cubing.

Fold the chicken pieces into the batter until all are well coated.  Cover and refrigerate for at least 20 minutes.

Sauce for Sesame Chicken:
1 cup chicken broth
1 cup white sugar
2 tablespoons white vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1/4 cup cornstarch
1/2 cup water

In medium saucepan, bring chicken broth, sugar, vinegar, sesame oil, and soy sauce to a simmer over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until sauce thickens.  Keep sauce warm over low heat.

If frying, heat sufficient oil in a deep fryer or Dutch oven to 375 degrees.  Drop half of chicken pieces into oil and fry until golden brown - 3-4 minutes.  Remove to a plate covered with a paper towel, and cover to keep warm.  Fry remaining chicken pieces.  

[I pan-seared my chicken pieces in a Dutch oven in a small amount of hot oil for 1 minute on each side, then simmered them for about 10 minutes with the lid on.]  

While the chicken pieces are cooking, cut broccoli, red bell pepper, and onion into pieces and steam until tender.  

Combine chicken and vegetables and pour sauce over them until coated.  Serve over hot rice and sprinkle with sesame seeds.  Enjoy!

Servings: 3


  1. Austin and I used to order this from PF Changs, but it's not on their gluten free menu. Soy sauce has gluten in it. :-(


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