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Sesame Chicken Recipe

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This recipe for Sesame Chicken, by , is from Whoopin' Something Up with Gramma Pat and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katie Brask (God-sister of Anne)


2 large boneless skinless chicken breasts
2 T. raw sesame seeds
2 green onions (sliced)

1 t. chicken base
1/4 t. salt
1/2 t. sesame oil
ground white pepper (to taste)
1/4 t. sugar
1 T. raspberry wine (or any fruity flavored wine)

1/2 c. flour
1 t. baking powder
1 egg (beaten)
1/2 c. water (or as much as needed to make batter smooth)
3 T. cornstarch
salt (to taste)
1 T. vegetable oil

3 T. honey
2 T. sugar
salt (to taste)
2 T. ketchup
1 T. white distilled vinegar
a sprinkle of ground black pepper

Step 1: Cut chicken breasts into 1" chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Step 2: Meanwhile, in a separate bowl, combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Step 3: Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 in your wok for about 3-4 minutes or until golden brown.)

Step 4: In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

Step 5: In the wok or in a serving dish, coat chicken with the sauce and garnish with sliced scallions and sesame seeds.




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