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What’s Chanukah without the fried food? Rivky Kleiman’s classic Sesame Chicken, from her latest cookbook Simply, is the perfect crowdpleaser for a holiday meal or party. Watch as Rivky and Naomi share their best frying tips on Sunny Side Up.
1 and 1/2 pounds dark chicken tenders
1/4 – 1/2 cup non-dairy milk such as Gefen Almond Milk
3 cloves garlic, crushed, orĀ 3 cubes Gefen Frozen Garlic
1/8 teaspoon red pepper flakes
canola oil, for frying
2 teaspoons sesame oil
chopped chives, for garnish
1/2 cup Gefen Corn Starch
1/2 cup flour
1/2 cup cold seltzer
2 egg whites
1/4 cup Haddar Less Sodium Soy Sauce
1/4 cup rice vinegar
1/4 cup dark brown sugar
1/4 cup Gefen Honey
1/4 cup ketchup
1 tablespoon Gefen Corn Starch
1/3 cup water
1 teaspoon garlic powder
1 tablespoon sesame seeds, plus more for garnish
In a large resealable bag, combine non-dairy milk, garlic, and red pepper flakes. Add chicken tenders. Coat chicken tenders; marinate and soften for 15 to 20 minutes.
In a large bowl, combine and whisk together batter ingredients. Add marinated chicken tenders. Discard any remaining marinade. Mix to completely coat.
Heat three inches oil in a two- to three-quart saucepan over medium heat. Add a few pieces of chicken at a time, taking care not to crowd the pan. Fry for two minutes, until lightly golden. Turn chicken, fry until lightly golden. Transfer fried chicken to a paper towel-lined cooling rack or pan. Repeat the process until all chicken is fried.
In a small bowl, whisk together sauce ingredients until smooth. Set aside.
Heat sesame oil in a large skillet or wok over medium heat. Add sesame sauce. Bring to a boil; cook until thickened, whisking occasionally. Reduce heat to medium-low. Add fried chicken; toss to coat with sauce. Sprinkle with additional sesame seeds and chopped chives.
Reproduced from Simply by Rivky Kleiman, with permission from the copyright holders Artscoll/Mesorah Publications, LTD. Buy the book.
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This is the second time I’m trying this recipe, I don’t know why it sticks to the bottom of the pot, when I fry the battered chicken…. the chicken gets removed from the batter while the batter stays stuck to the bottom of the pot… I followed everything precisely… so what’s going g on?…
Make sure the oil is heated to 350 degrees F!
Can I use white meat chicken instead?
Yes!
absolutely delicious!!! if short on time salad mate-chickies makes an amazing sweet sauce that can be used instead!! tastes better than any Chinese takeout ive ever tasted!!
This recipe is awesome!! I tried a lot of sesame chicken recipes in the pat and this turned out to be the super winner! It was crispy and juicy and everything i was looking for!!! I loved the tips rivky and Naomi are sharing here… I also did a little less of the rice vinegar and soy sauce and put a little more ketchup and it was still yummy!!!
was insane
was not normal
Hi, the marinade calls for 1/4 c milk but the video says 1/2 C (which makes more sense IMO). Can you please clarify which is correct?
1/4 cup of milk is how it’s printed in the cookbook. I think you could add a 1/2 cup also, since it’s just a marinade.
Can I use chicken legs and take off the chicken from the bones? Please respond as soon as possible
Sure, I don’t see why not, it should still be delicious!
Best sesame chicken I ever tasted!
This was incredible!!! I actually left out a couple of the ingredients( sesame oil , rice vinegar and seltzer) that I didn’t have at home and it still turned out amazing!
Thank you Rivky!! Chanuka supper highlight!!
This was a real winner for a first night Chanuka supper!!! Thank you for sharing!!!
Can i do it on Friday morning and serve it Friday night? Will it still have a crisped fresh taste? How do you rewarm it?
when it comes to fried foods, it is always best fresh out of the oil. You definitely can rewarm it, but it won’t be exactly the same. Preheat your oven to 325 degrees Fahrenheit and reheat “low and slow” until they’re fully reheated
can i use white chicken tenders
Sure
This was not what I expected. the vinegar kind of ruined it.
I have found that I usually need to adjust the vinegar in my sesame chicken recipes to much less. Take it as a learning experience and start with a tablespoon next time.