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Ingredients
- Marinade:
- 3 whole boneless chicken breasts
- 2 tablespoons light soy sauce
- 1 tablespoon cooking wine or 1 tablespoon dry sherry (marin)
- 3 drops sesame oil
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon vegetable oil
- Sauce:
- 1/2 cup water
- 1 cup chicken broth
- 1/8-1/4 cup white vinegar (depending on how sweet you want the sauce) or 1/8-1/4 cup rice wine vinegar (depending on how sweet you want the sauce)
- 1/4 cup cornstarch (may use less if sauce too thick)
- 1 cup sugar (We use 1/2 cup sugar but the orginal recipe called for 1 cup--can also use 1/2 c. white and 1/2 c. brown.)
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil (reduce to taste)
- 1 teaspoon chili paste (or more)
- 1 garlic clove (minced)
- 1 t. red pepper flakes (optional)
- Frying:
- peanut oil (3 1/2-4 cups)
- Serving:
- 2 tablespoons toasted sesame seeds
- Directions:
- 1 . Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.
- 2 . To prepare the sauce: 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.
- 3 . To deep-fry the chicken: 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.
- 4 . Just before you are finished deep-frying, bring the sauce back up to a boil.
- 5 . Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds.
Preparation
Step 1
Serve the Sesame Chicken with rice.