| Sesame Chicken ~ You've seen it in Chinese fast food places as well as many restaurants, now you can make it yourself at home. 3-4 chicken breasts, boneless Group 1~ Marinade 2 tbsp light soy sauce (not all soy sauces are the same) 1 tbsp dry sherry (you may use cooking wine...not wine vinegar) few drops of sesame oil 2 tbsp each, flour, cornstarch, water 1/4 tsp baking powder 1 tsp vegetable oil Group 2 ~ Sauce 1/2 cup water 1 cup chicken broth 1/8 cup vinegar 1/4 cup cornstarch 1 cup sugar 2 tbsp dark soy sauce 2 tbsp sesame oil 1 to 2 tsp chili paste 1 clove garlic, minced Group 3 2 tablespoons toasted sesame seeds 4 cups oil for deep-frying 1. Cut the chicken into majong pieces (bite size). Mix Group 1 and marinate chicken for 30 minutes. 2. Mix together all of Group 2. Add to a small pot and bring to a boil, stirring continuously. Turn heat to low and keep warm. (You will re-heat the sauce in step 4) 3. Heat the wok and add the oil; deep fry chicken, (a few pieces at a time) until golden brown. Drain on paper towels, continue until all the chicken has been deep fried. 4. Bring the sauce back to a boil. 5. With chicken on a large serving platter, pour the sauce over the chicken and sprinkle with sesame seeds. Serve with white rice. |
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