More Great Recipes: Poultry

Sesame Chicken


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 whole boneless, skinless chicken breasts, cut into 2 x ½-inch strips
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
¼ teaspoon baking soda
¼ teaspoon white pepper
½ cup water
¼ cup cornstarch
1 cup granulated sugar
1 cup chicken broth
¾ cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove finely chopped garlic
Vegetable oil for the wok
2 tablespoons toasted sesame seeds


1. Combine first 8 ingredients (egg through white pepper) in a large zip-top bag; add chicken, turning to coat. Seal bag and chill for at least 20 minutes (several hours is better).


2. Mix water and cornstarch. Heat next 7 ingredients (sugar through garlic) until boiling; stir in cornstarch mixture. Remove from heat and keep warm.


3. Heat vegetable oil (about 1½ inches deep) in wok to 350 degrees.


4. Fry about 10 strips of chicken, adding 1 at a time, for about 3 minutes, or until light brown. Remove from oil and drain on towel. Repeat until all chicken is done.


5. Heat oil to 375 degrees.


6. Fry about half of the chicken for 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken.


7. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.


6. Serve with rice (fried rice is even better).


Sesame Chicken Wings


SOURCE


Pairs Well With


Notes

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