"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Chinese Sesame Chicken Recipe

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This recipe for Chinese Sesame Chicken, by , is from The Best Cookbook Ever - Family and Friend's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronaye Madell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 chicken breast (6-8 oz), skinless & boned pieces
5 tbsp. cornstarch
Pinch of salt
6 tbsp. water
1/2 tsp. minced ginger
1/2 tsp. chopped fresh garlic
1 tsp. chili oil (varies on degree of spicy) to taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
Iceberg lettuce

Sauce:
8 tbsp. chicken broth
1 tbsp. dark soy sauce
2 tbsp.soy sauce
4 tbsp. sugar
4 tbsp. white vinegar
1 tsp.corn starch
1 tsp. Sake
1/2 tsp. oyster sauce

Directions:
Directions:
In a small bowl, mix all sauce ingredients until well blended.

Cut chicken breast into inch strips. Place in a bowl with water and salt and let soak for about 15 minutes. Do not drain. Add cornstarch and mix
well, coating chicken.

Add 1 tablespoon salad oil to chicken and mix to
smooth and separate chicken strips.

Heat wok with medium flame, pour in oil for deep frying. Heat oil up to
about 325. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through. Remove chicken and pour off oil.

Heat up wok again with an additional 1−teaspoon salad oil. Add ginger, garlic and chili oil stir frying until fragrant. Add sauce mix, stir until it thickens.

Add fried chicken strips and mix well to coat all chicken strips with sauce. Sprinkle on the sesame seeds before serving on a bed of lettuce.

 

 

 

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