Sesame Chicken with Cellophane Noodles

This is an old recipe from the Betty Crocker cookbooks and it is the BEST recipe for Sesame Chicken that I have ever tasted! It is even better than any Sesame Chicken that I have had in a restaurant.

Sesame Chicken with Cellophane Noodles

Photo by Heather J.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    lbs. Boneless Skinless Chicken Breasts

  • 1

    egg

  • 2

    Tbsp all-purpose flour

  • 2

    Tbsp cornstarch

  • 2

    Tbsp water

  • 1

    tsp salt

  • 2

    tsp vegetable oil

  • ¼

    tsp baking soda

  • ¼

    tsp white pepper

  • ½

    cup water

  • ¼

    cup cornstarch

  • 1

    cup sugar

  • 14 oz. can Chicken Broth

  • ¾

    cup vinegar

  • 2

    tsp soy sauce

  • 2

    tsp chili paste

  • 1

    tsp vegetable oil

  • 1

    tsp garlic, finely chopped

  • Vegetable Oil

  • 1

    package Cellophane Noodles

  • Toasted Sesame Seeds

Directions

Cut the chicken into 2 1/2” strips OR cut the chicken into cubes. In a medium bowl, mix together the egg, flour, 2 Tbsp cornstarch, 2 Tbsp water, the salt, 2 tsp vegetable oil, baking soda, and white pepper; Stir in the chicken. *This coating looks like it is not enough for the amount of chicken that is being added but it will be the exact amount necessary to coat the chicken once it has been refrigerated.* Cover the bowl and refrigerate for 20 minutes. In a small bowl, mix together 1/2 cup water and 1/4 cup cornstarch; Set aside. In a medium to large pot, heat the sugar, chicken broth, vinegar, soy sauce, chili paste, 1 tsp vegetable oil, and garlic; Stir occasionally and bring the mixture to a boil. Stir in the cornstarch and water mixture. Cook the sauce until it is thickened. Remove the sauce from the heat and keep warm. In a large skillet or wok, heat 1 1/2” of vegetable oil until it reaches 350 degrees Fahrenheit. Drop the chicken pieces individually into the oil and cook 1/4 - 1/3 of the refrigerated chicken for 3-5 minutes on each side, or until the chicken is light brown in color and no longer pink in the center. Cover a plate with paper towels. Using a slotted, metal spoon, remove the chicken from the oil and place on a paper towel covered plate to drain; Keep the chicken warm. Finish cooking the remaining chicken pieces. In a separate large skillet or wok, heat vegetable oil to about 375 – 425 degrees Fahrenheit. Place paper towels on a large plate. *Add one or two individual cellophane noodles to the oil.* If the noodles puff up immediately, the oil is ready. Add 1/4 of a package of cellophane noodles. The noodles should puff up immediately. Remove the noodles from the oil and place them on the paper towel covered plate to drain. Place some of the noodles on the individual plates that will be served. Dip the chicken into the sauce using a metal, slotted spoon or tongs; Place the coated chicken on top of the cellophane noodles on the individual plates; Sprinkle the chicken with roasted sesame seeds and serve.


Nutrition

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