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Sesame Chicken

Julie Stanley
 

Ingredients:

  • Batter
  • 4 chicken breasts approx. 2 lbs.
  • 2 eggs
  • 4 tbsp. flour
  • 4 tbsp. corn starch
  • 4 tbsp. water
  • 1/2 tsp. salt
  • 4 tsp. sesame oil
  • 1/2 tsp. baking soda
  • 1/2 tsp. white pepper
  •  
  • Sauce
  • 1/2 cup water
  • 1/4 cup cornstarch
  •  
  • 1/2 cup sugar
  • 1 cup chicken broth
  • 3/8 cup rice vinegar or white vinegar
  • 2 tbsp. soy sauce
  • 3 tsp. chili paste
  • 1 tsp. sesame oil
  • 1 clove minced garlic
  • Sesame seeds

Directions:

  1. Cut chicken into cubes and place in batter. Refridgerate for 20 minutes. Mix water and cornstarch in sauce recipe in separate container, save for later. Boil all remaining ingredients for sauce. Add cornstarch and water mixture to boiled sauce to thicken, keep warm. Fry chicken at 350 for 3 minutes or until light brown, drain on paper towels. Fry chicken again at 375 for 1 minute or until golden brown, drain on paper towels. Serve with rice or noodles, chicken stays crispier if sauce is served on the side.