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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My family begs for this dish! Much easier to prepare than the ingredient list indicates. If you are a fan of Chinese food, prepare to become ADDICTED to this yummy sesame chicken. Serve over jasmine rice. Ingredients:
2 tablespoons soy sauce |
1 tablespoon dry sherry |
1 dash sesame oil |
2 tablespoons all-purpose flour |
2 tablespoons cornstarch |
2 tablespoons water |
1/4 teaspoon baking powder |
1/4 teaspoon baking soda |
1 teaspoon canola oil |
4 (5 ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes |
1 quart vegetable oil for frying |
1/2 cup water |
1 cup chicken broth |
1/4 cup distilled white vinegar |
1/4 cup cornstarch |
1 cup white sugar |
2 tablespoons soy sauce |
2 tablespoons sesame oil |
1 teaspoon red chile paste (such as thai kitchen®) |
1 clove garlic, minced |
2 tablespoons toasted sesame seeds |
Directions:
1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
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