Monday, March 14, 2011

Sesame Chicken

I made this for dinner Friday night along with crab meat and cheese wontons.  I also picked up some egg rolls from a local restaurant and served the Cheesecake Squares for dessert.

3 whole boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons sesame seeds, optionally toasted
3 1/2 - 4 cups oil for deep-frying
2 tablespoons soy sauce
1 tablespoon cooking wine or dry sherry
1/2 teaspoon of 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

1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 clove garlic (minced)

Mix the marinade ingredients and marinate the chicken for 20 minutes. Deep-fry the chicken, a few pieces at a time, until golden brown.  Drain on paper towels or place in the oven on the lowest setting.  

While frying the chicken, make the sauce.  Mix together sauce ingredients in a small pot and bring to a boil, stirring continuously.  Reduce heat to low while finishing the chicken.  Add about half of the sesame seeds to the sauce.  Just before all the chicken is cooked, bring the sauce back to a boil.  Pour the sauce over the chicken and sprinkle remaining sesame seeds.  Serve over rice.

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