Tuesday, January 26, 2010

Sesame Chicken



  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons water
  • 1 teaspoon vegetable oil
  • 1 dash sesame oil
  • 1 pound skinless, boneless chicke breast meat - cubed (you can use more than this--I used about 1 1/2 lb.)
  • 1 can chicken broth
  • 1 1/3 cup white sugar
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dark soy sauce (regular soy sauce will do)
  • 2 tablespoons sesame oil
  • 1 teaspoon chile paste (or if you don't like it as spicy, a few dashes of red pepper flakes will work)
  • 1 clove garlic, minced
  • 1/4 cup cornstarch
  • 1/2 cup water
For Frying 
  • 1 quart olive oil for frying (you don't really need a quart... I say about 2 cups, if you want to pan-fry, which I find easier. It's also less of a waste.
  • 2 tablespoons toasted sesame seeds

  1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. 
  2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
  3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
  4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
Serve with Jasmine rice, and enjoy! We loved this recipe when I made it. It was splendid.

Adapted from this recipe at The original recipe called for sherry, which I didn't have, and I don't think that I'll be going to a liquor store...ever! :)

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