Thursday, December 4, 2008

Sesame Chicken

3 1/2 - 4 cups peanut oil for deep-frying
3 whole boneless chicken breasts
2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons light soy sauce
1 teaspoon vegetable oil
1/4 teaspoon baking powder
1/4 teaspoon baking soda
a few drops of sesame oil

For Sesame Chicken Sauce:

2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
1 cup sugar
1 cup chicken broth
1/2 cup water
1/4 cup cornstarch
1/8 cup vinegar

Cooking Directions:

Toast the sesame seeds and set aside.
Cut the chicken into 1-inch cubes.
Mix the marinade ingredients and marinate the chicken for 20 minutes.
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.
For 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.


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