| Sesame Chicken 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 2 tablespoons water � teaspoon baking powder � teaspoon baking soda 1 teaspoon vegetable oil Sauce for Sesame Chicken � cup water 1 cup chicken broth 1/8 (for a less sweet sauce add more vinegar) � cup cornstarch 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. Serves 3 - 4, or 5 - 6 as part of a multi-course meal. |