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Sesame chicken
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| 3 | whole boneless chicken breast |
| marinade, optional | |
| 2 tablespoons | light soy sauce |
| 1 tablespoon | cooking wine |
| dry sherry, alternative | |
| A few drops | sesame oil |
| 2 tablespoons | flower |
| 2 tablespoons | cornstarch |
| 2 tablespoons | water |
| 1/4 teaspoon | baking soda |
| 1 teaspoon | vegetable oil |
| sauce, optional | |
| 1/2 cup | water |
| 1 cup | chicken broth |
| 1/8 cup | vinegar |
| 1/4 cup | cornstarch |
| 1 cup | sugar |
| 2 tablespoon | dark soy sauce |
| 2 tablespoon | sesame oil |
| 1 teaspoon | chili paste or more if desired |
| 1 clove | garlic minced |
| ( other) | |
| 2 tablespoons | toasted sesame seed |
| 3 1/2-4 cups | peanut oil for deep frying |
( preparation)
Toast the sesame seeds and set aside. cut the chicken into cubes, put chicken into the marinade for 20 min. To prepare the sauce mix the ingredients in small
Pot and bring to boil stirring continuously turn heat down to low and keep warm. Add the marinaded chicken to fryer a few pieces at a time and fry until golden brown. Drain on a paper towel. Bring sauce to boil place chicken on large platter and poor sauce over chicken. Sprinkle with sesame seed put over rice.
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