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Sesame chicken

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Ingredients/Components

sugar - 1 c
salt - 1 tsp
cornstarch - 2 Tbsp
water - 2 Tbsp
baking soda - 1/4 tsp
vegetable oil - 2 tsp
egg - 1 item
vinegar - 3/4 c
vegetable oil for frying - 1 item
clove garlic, minced - 1 item
chicken broth - 1 c
white pepper - 1/4 tsp
chili paste - 2 tsp
toasted sesame seeds - 2 Tbsp
whole chicken breasts, skin removed - 2 item
dark soy sauce - 2 tsp
rice stick noodles - 2 oz

How to make sesame chicken:

Cut chicken into 2-inch by 1/2-inch strips. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 tablespoons oil, baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon oil, and garlic to boiling. Stir in the cornstarch mixture; cook, whisking constantly, until thickened and bubbly. Remove from heat; keep warm.

Heat oil (1 1/2 inches in depth) in skillet or wok to 350°. Pull noodles apart gently; fry one-fourth of noodles at a time for 5 seconds, or until puffed, turning once; drain on paper towels.

Heat oil to 375° and fry one-third of chicken pieces for 3 minutes or until golden brown; repeat with remaining chicken. Remove from oil using slotted spoon; drain on paper towels. Place chicken on heated platter. Heat sauce to boiling; pour over chicken. Sprinkle with sesame seeds. Arrange rice stick noodles around chicken. Makes 6 servings.

Recipe categories: Chicken, Poultry, Meat.

Rating:

Average rating: 3, total votes: 9

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