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

 

Marinade:

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

Sauce:

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.

Cinnamon Sugar Cheesecake Squares

It's been nearly a month since I've posted, not for lack of inspiration but rather lack of time.  Fortunately,  I'm back on a regular schedule and should be able to share recipes more frequently.

The following recipes has only 5 ingredients and is very simple.  I put it together late Thursday night to take into my office Friday morning.  In my opinion, it tastes best at room temperature or cold.

1 teaspoon vanilla

1 cup sugar

2 packages (8 ounces each) cream cheese

1 package 8 count refrigerated canned crescent rolls

1 stick butter, melted

½ cup sugar

1 teaspoon cinnamon

Cream together vanilla, 1 cup sugar, and cream cheese.  Grease a 9x13 pan and spread out one package of crescent rolls.  Put cream cheese mixture over top of crust.  Pour butter on top.  Mix ½ cup sugar and cinnamon together and sprinkle on top.  Bake at 350 for 30 minutes.

This can be made into 2 individual 8x8 pans by halving each ingredient and baking for 20 minutes.