3 whole boneless chicken breasts
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops 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 for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
Toast Sesame seeds. For stovetop toasting, use a wide frying pan.
Heat the sesame seeds on medium heat, shaking the pan occasionally.
Remove the seeds when they darken and become fragrant.
For oven toasting, preheat the oven to 325 degrees Fahrenheit.
Spread the seeds out on a baking sheet.
Bake until the seeds brown and become fragrant.
For both methods, allow the toasted seeds to cool.
Store in a covered jar at room temperature.
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously.
Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.
Number of Servings: 4Recipe submitted by SparkPeople user LILDEVLANGEL.