
Ingredients:
3 whole boneless chicken breasts
2 tbsp soy sauce
1 tbsp Chinese rice wine or dry sherry (I skipped this since I didn't have any)
1/8 tsp sesame oil
2 tbsp flour
1/4 tsp baking powder
1/4 tsp baking soda
2 tbsp water
6 tbsp corn starch, divided
1 tsp vegetable oil
1/2 cup water
1 cup chicken stock or broth
2 tbsp dark soy sauce (I didn't have dark soy sauce so I used regular)
1/2 cup vinegar
2 tsp chili sauce with garlic (I think next time we'll a touch more)
1 large clove of garlic, minced
1 tsp rice vinegar
3/4 cup sugar
2 tbsp sesame seeds
4-6 cups oil for deep-frying
Directions:
Cut chicken into bite-sized pieces. Combine the soy sauce, rice wine, sesame oil, flour, baking soda, baking powder, water, 2 tbsp cornstarch, and vegetable oil. Marinate the chicken in mixture for 30 minutes.
Mix together, in a medium bowl, 1/2 cup water, chicken stock, dark soy sauce, vinegar, chili sauce with garlic, garlic clove, rice vinegar, sugar and 4 tbsp cornstarch to make sauce.
Heat oil in wok to 350°. Deep-fry the marinated chicken until golden. Remove chicken from wok and set aside on paper towels.
Meanwhile, simmer the sauce on medium heat.
Raise the oil temp to 400°. Re-fry the chicken until deep golden brown.
Bring the sauce to a boil, then pour over the deep-fried chicken.
Garnish with sesame seeds. Serve with rice.
Source: Num Yummy Recipes
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