Selenium Tests Recipe 1
By á-133221
Cook's Notes Tamari can be used in place of soy sauce, if you desire. For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to ¾ cup!
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
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Preparation
Step 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.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
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.
Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
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