2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat – cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds
Combine marinade ingredients until smooth. Coat chicken and refrigerate 15-20 minutes.
Meanwhile, bring sauce ingredients (minus cornstarch and water) to boil in saucepot. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
Fry marinated chicken in wok or fry pan in oil. Drain on a paper towel lined plate.
Pour the sauce overtop. Sprinkle with toasted sesame seeds.
I don’t make this recipe very often, but every now and then I have a craving for some American Chinese food, and this hits the spot without making me feel too guilty about putting who-knows-what into my body. It’s a bit more work than my standard mid-week meal, but is great for a weekend or dinner with close friends. I found this recipe on All-Recipes, aptly titled “Perfect Sesame Chicken” and they were right. The original recipe calls for deep-fry, but I just use a fry pan and its still delicious. The beef and broccoli is another great make-at-home Chinese food meal.
This recipe goes great with a side of steamed veggies and spring rolls!