| sesame Chicken source: Leeann Chin Cookbook 2 Whole Chicken Breasts
1 Egg
2 Tablespoons 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 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. 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. heat Vegetable Oil (about 1 1/2 Inches Deep) To 350 Degrees F. 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. heat Oil To 375 Degrees F. 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. Yields 6 Servings. note: These Are Good With Fun See Noodles. Cook Noodles Before You Cook The Chicken. |
