Sesame Chicken

Yield: 6 servings

Ingredients

• 2 whole chicken breasts
• 1 egg
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon white pepper
• 1/2 cup water
• 1/4 cup cornstarch
• 1 cup granulated sugar
• 1 cup chicken broth
• 3/4 cup vinegar
• 2 teaspoons dark soy sauce
• 2 teaspoons chili paste
• 1 teaspoon vegetable oil
• 1 clove garlic, finely chopped
• Vegetable oil for the wok
• 2 tablespoons toasted sesame seeds

Instructions

1. Remove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate for 20 minutes.
2. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm.
3. Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F.
4. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done.
5. Heat oil to 375 degrees F.
6. Fry about 1/2 the chicken for 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.

Notes

These are good with Fun See Noodles. Cook noodles before you cook the chicken.

Attribution

Leeann Chin cookbook