| July 17, 2013

Although I didn’t eat a lot of it in college, I’ve definitely made it up for lost time when it comes to my consumption of Chinese food.

As much as I love the ease of ordering take-out, I’ve been trying to tackle some of my favorite menu items one at a time. So far, I’ve cooked up sweet and sour chicken, cashew chicken and General Tso’s Chicken, and I’ve loved each rendition.

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Next on my list was sesame chicken, but I was surprised that there weren’t more recipes available when I did some researching online. I absolutely adored the General Tso’s recipe I made last year, specifically how crunchy the fried chicken was and how the overarching flavors carried through all of the recipe components. I decided to use that recipe as a template, while changing up the flavors to make a sesame version. The end result was fabulous — thick-coated, crunchy chicken tossed in a sesame-flavored sauce that had just the right amount of sweetness. Another homemade take-out success!

This recipe isn’t exactly a 30-minute meal — it takes a little bit of time and preparation, but if you have a few extra minutes, this sesame chicken is 100% worth it. I love how crunchy the chicken is and that the sauce thickens beautifully to coat the chicken. It’s not too thin, but not gloopy either; just right. Toss the chicken on a bed of white rice and top with toasted sesame seeds and chopped scallions, and you’ll be in dinner heaven.

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Trust me, you’ll want to hoard the leftovers (if there are any!) all for yourself.