Friday, November 7, 2008

Asian Sesame Chicken

Asian Sesame Chicken

3 whole boneless skinless chicken breasts

2 TB light soy sauce
1 TB cooking wine or dry sherry
3 drops sesame oil
2 TB flour
2 TB cornstarch
2 TB water
1/4 tsp baking powder
1/4 tsp baking soda

1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste
1 garlic clove, minced

3 1/2 cups oil

1. Cut the chicken into 1-inch cubes.
2. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

To prepare the sauce:
1. Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:
1. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

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