What is a good chile paste substitute?!
To make a paste for use in soups, stews or bean dishes, add a tablespoon of white vinegar and 2 tablespoons of fresh orange juice (especially good with chicken or pork) to the chili powder and work into a thick paste. Store in the refrigerator for up to 2 months..
Hope it works for you.
I'd never even heard of chile paste before now. If you mean the "chili" powder you'd normally put in chili, I'm not sure if those particular flavors would work in an asian dish. I'm sure it'd taste great, I'm just not sure if that'd give you the flavor you want, you know?
I'd look up other sesame chicken recipes to compare and see what other spices they call for, just to get an idea.
go with chili powder and you can create a simple paste depending on what it is asking for in addition