Sesame Chicken

By cecelia26_

Ingredients

• For Batter:
• 1 lb boneless skinless chicken breast; cubed
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 tbsp dry sherry
• 2 tbsp water
• 1 tsp vegetable oil
• 1 dash of sesame oil
• For the Sauce:
• 1 cup chicken broth
• 1 cup white sugar
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tsp Siracha Hot Sauce
• 2 cloves garlic; minced
• 1/4 cup cornstarch
• 1/2 cup water
• 1 quart olive oil for frying
• 2 tbsp toasted sesame seeds

Details

Adapted from iwashyoudry.com

Preparation

Step 1

In a medium size bowl combine flour, 2 tbsp cornstarch, baking soda, baking powder and whisk. Pour in 2 tbsp soy sauce, dry sherry, 2 tbsp water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with batter, cover, then refrigerate for 20 minutes.

Meanwhile in a large skillet or wok, bring chicken broth, sugar, soy sauce, sesame oil, Siracha hot sauce, and garlic to a boil over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens, about two minutes. Reduce heat to low, and keep warm.

Heat olive oil in a deep fryer or large saucepan to a temp. of 375 degrees. Drop in the battered chicken pieces, only a few at a time and fry until they turn golden brown; about 3-4 minutes per batch. Drain on a paper towel lined plate.

You can either toss chicken in the sauce or serve with the sauce over top. Sprinkle with sesame seeds to garnish.