This is a recipe I just made, it was awesome, the sauce is fantastic. I added extra sugar to it, maybe up to a cup I didn't measure because I did it a bit at a time, but it didn't affect the texture at all, just made it sweeter, so adjust according to taste. I also only fried it once in pretty hot oil for about 4 minutes or so because I'm too lazy to do both fryings, it turned out fine that way. I served this with steamed broccoli and white rice.
2 whole chicken breasts
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
vegetable oil for the wok
2 tablespoons toasted sesame seeds
Remove bone and skin from chicken, cut into 2 X 1/2 inch strips. Mix with the first 8 ingredients (egg through white pepper); stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm. Heat vegetable oil (about 1-1/2 inches deep) to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil and drain on paper towels. Repeat until all chicken is done. Heat oil to 375 degrees. Fry about 1/2 the chicken 1 minute, or until golden brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat sauce to boiling, pour over chicken and sprinkle on sesame seeds.
1/4 C Water
3/4 C Milk
4 tbs Butter (softened)
2 tbs Heavy whipping cream
4 C Flour (Unbleached All Purpose)
7 tbs Sugar
1 ts Salt
4 ts Yeast (Bread Machine)
Cooking Spray (such as Pam)
Line a small jelly roll pan with parchment paper. Pour milk, water and cream into pan of machine. Break butter into pieces and add. Pour in flour, salt and sugar in that order. Make a well in the top of the ingredients and add yeast. Place pan in machine, set on dough cycle and start. At the end of the cycle check the dough. Let sit in closed machine and rise until it gets close to the top of the pan (time varies depending on temp and machine). Remove the dough onto a floured surface and knead 4 to 5 times, adding more flour if it sticks. Press or roll out into approximately a 10 x 10 inch square. Cut into 16 even squares. Take one square and tuck the edges under until you have a smooth round surface on top. Place smooth side up on lined pan. Repeat with remaining pieces, placing them about 1 inch apart and from the edges. Its ok if the pan is not filled up, just keep the rolls close together. Coat the tops of the rolls with cooking spray and cover loosely with saran wrap. Let sit in warm place free of drafts until double in size, about an hour. Bake in the top third of a preheated 400 degree oven for about 13 minutes or until dark golden brown on top. Brush tops of rolls with melted butter if desired. Best at room temperature
For lots of great recipes check out Top Secret Recipes.The clone recipes are awesome but I get a lot of recipes, including the seseme chicken recipe on the message boards. I prefer the new style boards, I think theyre called "TSR 2000" or something like that, but a lot of people use both. I post on there as Aqua.
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