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Serves 3 - 4, or 5 - 6 as part of a multi-course
meal
Ingredients:
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons
cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon
vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little
low. It all depends on how sweet you want the sauce;
for a sweeter sauce use less vinegar)
1/4 cup
cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for
deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade
ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce
ingredients. Pour them into a small pot and bring to
a boil, stirring continuously. Turn the heat down to
low and keep warm while you are deep-frying the
chicken.
To deep-fry the chicken: add the marinated chicken
pieces a few at a time, and deep-fry until golden
brown. Drain on paper towels. Repeat with the
remainder of the chicken.
Just before you are finished deep-frying, bring the
sauce back up to a boil.
Place the chicken on a large platter and pour the
sauce over. Sprinkle with sesame seeds. Serve the
Sesame Chicken with rice.
More delicious Chinese recipes can be found in Nicholas Zhou's Chinese cookbook
"Real & Healthy
Chinese Cooking".
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Related :
Chicken Recipes
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