Chinese Til Ka Chicken

    Chinese Til Ka Chicken

    Save this recipe

    2 people made this

    About this recipe: A marinated quick-fry, flavourful chicken dish that pairs well with Chinese-style noodles or rice.

    Serves: 4 

    • 2 teaspoons cornflour
    • 2 tablespoons stock. May substitute rice wine.
    • 1 tablespoon lemon juice
    • 1 tablespoon soya sauce
    • 1 pinch crushed chillies
    • 1 tablespoon grated fresh ginger
    • 1 clove crushed garlic
    • 500g skinless, boneless chicken breasts, cut into bite-size pieces
    • 2 tablespoons til (sesame seeds)
    • 1 tablespoon til ka tel ( sesame oil)
    • 2 tablespoons vegetable oil
    • 110g fresh mushrooms, quartered
    • 1 green capsicum, julienned
    • 4 green onions, sliced diagonally into 1/2 inch pieces

    Prep:4hr  ›  Cook:25min  ›  Extra time:3hr marinating  ›  Ready in:7hr25min 

    1. For marinade: In a bowl, mix cornflour with stock (or wine); stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
    2. In a large frying pan, toast the til, (sesame seeds) over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
    3. To same frying pan, add sesame oil and vegetable oil and heat slowly.
    4. Drain chicken, reserving marinade, and quickly stir-fry in a kadhai, a few pieces at a time, until browned. Remove chicken with a jharni/chhalni (slotted spoon) and set aside.
    5. Add mushrooms and green capsicum to same frying pan and cook for 2 to 3 minutes, stirring constantly. Add the green onions and stir-fry 1 minute more.
    6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.
    See all 12 recipes

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (77)


    I tried this recipe with few changes like I added tomato ketchup and chilli sauce at the end and some cornflour mixed with water to provide the dish extra gravy. It turned out great. Thankyou for posting this wonderfully easy recipe.  -  27 Oct 2011


    Though the cook might feel this will destroy the recipe: To get that wonderful crisp bredding that goes soggy after 10 min in a thick, rich, gooey sauce shake the chicken in plastic bag with a mixture 1 egg to 5-6 tsp (<~1/4 cup) cornstarch. Fry in oil at ~350 til chicken is cooked. Doing this after the marinade will preserve that flavor; so one could find a different outter sauce to give the dish more heterogeneity or complexity if one were so inclined. Different tastes is what keeps a dish from being boring.  -  17 Jan 2006  (Review from Allrecipes US | Canada)


    Recipe went really well at a dinner party. There was no leftovers. However it is not like the Sesame Chicken I find at most Chinese Restraunts  -  20 Jun 2000  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate