Wednesday, May 12, 2010

Sesame Chicken

** I updated yesterday's post about the travel journal in response to some comment questions - check it out here :)

I found this recipe a couple weeks ago and tweaked it a little- it is absolutely delicious! You can either fry the chicken pieces or bake them, whichever you prefer :)

Sesame Chicken
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons soy sauce
1 tablespoon white cooking wine
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cut into cubes

1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chili powder
2 cloves garlic, minced
1/4 cup cornstarch
1/2 cup water

1 quart olive oil for frying
2 tablespoons toasted sesame seeds

Sift together flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in soy sauce, white cooking wine, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, cover, and refrigerate for 20 minutes.

While chicken is in refrigerator, bring chicken broth, sugar, vinegar, soy sauce, sesame oil, chili powder, 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 a light brown, about 2 minutes. Reduce heat to low, and keep sauce warm.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

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 over top. Stir to coat.

*Or, preheat oven to 350 degrees F. Arrange chicken in a single layer on a cookie sheet lined with aluminum foil or in a 9"x13" glass baking dish. Bake for 20-25 minutes or until juices run clear and chicken is white all the way through. Pour hot sauce over top. Stir to coat.

Serve over rice.
Sprinkle with toasted sesame seeds to garnish.


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