Imperial Chinese Restaurant Sesame Chicken |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe on another site, and have been making this ever since. Be careful with the chili oil if you're not used to much spice. I always double the sauce ingredients as we like it poured over rice. This is soooo gooood! Ingredients:
6 boneless skinless chicken breast halves |
5 tablespoons cornstarch |
1 pinch salt |
6 tablespoons water |
1 tablespoon vegetable oil |
1/2 teaspoon minced ginger |
1/2 teaspoon minced garlic |
1/2 teaspoon chili oil |
2 teaspoons roasted sesame seeds |
oil (for frying) |
8 tablespoons chicken broth |
1 tablespoon soy sauce |
4 tablespoons sugar |
4 tablespoons white vinegar |
1 teaspoon cornstarch |
1/2 teaspoon oyster sauce |
Directions:
1. *To roast sesame seeds.
2. Put in a pan on medium heat and brown lightly, stirring constantly.
3. In a small bowl, mix all sauce ingredients until well combined.
4. Cut chicken in 1/2 inch strips.
5. Place in a bowl with water and salt and let soak for about 15 minutes.
6. Do not drain.
7. Add cornstarch and mix well, coating chicken.
8. Add 1 tbsp. vegetable oil to chicken and mix until smooth.
9. Separate chicken pieces.
10. Heat oil in wok on medium heat.
11. Fry chicken until crisp and cooked.
12. Remove from wok and drain oil.
13. Heat wok up again with 1 teaspoon of oil.
14. Add ginger, garlic, and chili oil, stir fry until fragrant.
15. Add sauce mix, stir until thickened.
16. Add chicken and mix well.
17. Sprinkle on sesame seeds, before serving.
18. Serve on a bed of lettuce or rice.
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