My mother has made Sesame Chicken for as long as I can remember. I think she came across this recipe in the 1970′s and for our family is has definitely been a keeper.
The accompanying sauce is a unique blend of sour from horseradish sauce and sweet from plum jelly. It sometimes helps to place those ingredients in a microwave container and “nuke” for 20-30 seconds to get the jelly to liquify a bit before mixing.
My mom would typically serve this dish with a vegetable on the side and rice that had been cooked with a packet of onion soup mix.
- 1 ½ cups buttermilk
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. soy sauce
- 2 tsp. Worcestershire sauce
- 1 Tbsp. Greek seasoning
- 2 Tbsp. lemon juice
- 1 tsp. paprika
- Boneless, skinless chicken breast
- 1-2 cups flour
- ¼ cup sesame seeds
- oil for frying
Sweet and Sour Sauce
- 1 small jar red plum jelly
- 1 ½ tsp. lemon juice
- 1 ½ Tbsp. horseradish
- 1 ½ Tbsp. mustard
- Mix together first 8 ingredients. Place in an airtight container and add desired amount of boneless chicken breast that has been cut into bite size pieces. Marinate several hours or overnight.
- Preheat oil over medium-high heat for 10 minutes in a large skillet.
- Combine flour and sesame seeds. Drain chicken breasts. Dip a few pieces of chicken at a time in the flour mixture.
- Deep fry until thoroughly cooked. Salt to taste if desired.
For the Sauce: Mix together all ingredients. Serve over chicken or as a dip.
What is one of your family’s favorite recipes/meals?