Restaurant Recipes
Imperial Chinese Restaurant Sesame Chicken
Yield: 4 servings
Ingredients
Sauce
- 8 tablespoons chicken broth
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce
- 4 tablespoons granulated sugar
- 4 tablespoons white vinegar
- 1 teaspoon cornstarch
- 1 teaspoon sake
- 1/2 teaspoon oyster sauce
Chicken
- 6 to 8 ounces (about 2 pieces) skinless and boned chicken breast
- 5 tablespoons cornstarch
- Pinch of salt
- 6 tablespoons water
- 1/2 teaspoon minced ginger
- 1/2 teaspoon chopped fresh garlic
- 1/2 to 1 teaspoon chili oil, depending on degree of spicy you prefer
- 1/2 teaspoon roasted sesame seeds
- Vegetable oil for deep frying
- Handful of Iceberg lettuce
Instructions
Sauce
- In a small bowl, mix all sauce ingredients until well blended.
Chicken
- Cut chicken breast into 1/2 inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain.
- Add cornstarch and mix well, coating chicken.
- Add 1 tablespoon vegetable oil to chicken and mix to smooth and separate chicken strips.
- Heat wok with medium flame, pour in oil for deep frying. Heat oil to about 325 degrees F.
- Place coated chicken strips in piece by piece and fry until it is crispy and cooked through.
- Remove chicken and pour off oil.
- Heat wok again with an additional 1 teaspoon vegetable oil.
- Add ginger, garlic and chili oil, stir frying until fragrant.
- Add sauce mix; stir until thickened.
- Add fried chicken strips and mix well to coat all chicken strips with sauce.
- Sprinkle on the sesame seeds before serving on a bed of lettuce.
Attribution
The Imperial Chinese Restaurant - Denver, Colorado