There seems to be a secret to making sesame chicken that is good and right and delicious in every possible way. I have yet to discover that secret. Even greater then that secret is the hidden knowledge of how to make gluten (a form of imitation meat) soft and springy and delightfully chewy, combining perfectly with said sesame chicken sauce to surpass in deliciousness any sesame chicken dish made with real meat. Let’s just say that I’m still searching.
So many combinations of sugar and spy sauce and sesame seeds have I mixed. So many packets of dried gluten, squishy gluten, and puffy gluten have I boiled and/or fried. Some attempts have been close – almost but just not quite there. Other attempts have been a mere mockery, like chewing sugary earlobes.
This is my dream, the delicious dream I hope to someday capture. I can only hope that the China Panda Chinese Restaurant will spring a leak of knowledge, and then I will feel true enlightment.
As an aside, the extra sauce that Carolyn passed on to me from China Panda the other day was quite good with dehydrated gluten balls that were boiled until soft. The gluten is pretty much there; the chewy fried texture, while it would certainly be delightful to achieve, is not really a necessity. The secret is the sauce though. Oh man, so good. So good, in fact, that I just plain forgot to take a picture of my own attempt at this today. D’oh!