Leeanne Chin's Sesame Chicken
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Serves/Makes: 4
Ready in: < 30 minutes
***Chicken***
- 4 boneless skinless chicken breast halves
- 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
***Sauce***
- 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
- 2 tablespoons toasted sesame seeds
- 2 tablespoons minced green onion tops
Cut the chicken into bite-sized pieces. Combine the egg, flour, cornstarch, water, salt, oil, baking soda, and white pepper in a bowl. Whisk well to combined. Add the chicken to the egg mixture and stir to coat it completely. Cover the bowl and place in the refrigerator for 20 minutes. Meanwhile, prepare the sauce by mixing the water and cornstarch together until smooth. Set aside. Heat a wok over medium-high heat. Add the sugar, broth, vinegar, soy sauce, chili paste, oil, and garlic. Bring to a boil stirring constantly. Stir in the cornstarch mixture, mix well, then turn off the heat. In a deep skillet, heat 1 1/2-inches of oil to 350 degrees F (you can also use a deep fryer). Add the chicken, in batches, and cook until golden brown, about 3 minutes. Remove from the oil with a slotted spoon and let drain on paper toweling. Repeat with remaining chicken. Turn the heat to medium-high again under the wok. When the sauce is boiling, stir in the chicken. Mix quickly then transfer to a serving bowl. Sprinkle the chicken with sesame seeds and green onions. Serve over rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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