Sesame Chicken
chicken, chinese, poultry
8 oz chicken breast, no skin, no
1 bone
6 tablespoon water
5 tablespoon cornstarch
1 pinch salt
1 tablespoon vegetable oil
1/2 teaspoon ginger -- minced
1/2 teaspoon garlic -- chopped
1/2 teaspoon chilie oil
1/2 teaspoon toasted sesame seeds
1 vegetable oil for deep
1 frying
1 iceberg lettuce
SAUCE-----
8 tablespoon chicken broth
1 tablespoon dark soy sauce
2 tablespoon soy sauce
4 tablespoon sugar
4 tablespoon white vinegar
1 teaspoon cornstarch
1 teaspoon sake
1/2 teaspoon oyster sauce
In a small bowl, mix all sauce ingredients until well blended. Cut chicken breasts into 1/2-inch strips. Place in bowl with water and salt and let soak for 15 minutes. Do not drain. Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips. Heat wok on medium, pour in oil for deep frying. Heat oil to 325 degrees. Place coated chicken strips in piece by piece and fry until crispy and cooked through. Remove chicken and pour off oil. Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chile oil, stir-frying until fragrant. Add sauce mix, stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on sesame seeds before serving on a bed of lettace.
Recipe By : Imperial Restaurant
From: Iris E. Dunaway Date: 11 Mar 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 1 servings