Description:

Sesame Chicken like you would get at a mall, very satisfying flavor and texture.

Source:

S. Chokel

Serves/Makes:4

Ingredients

• Chicken:
• 2 8 oz (224 grm) chicken breasts, skinless and boned
• 5 tbsp (70 ml) corn starch
• pinch of salt
• 6 tbsp (90 ml) water
• 1/2 tsp (2 ml) fresh ginger root, minced
• 1/2 tsp (2 ml) fresh garlic, chopped
• 1/2 tsp (2 ml) or more chili oil (to taste)
• 1/2 tsp (2 ml) roasted sesame seeds
• peanut oil for deep frying
• iceberg lettuce (a handfull)
• Sauce:
• 8 tbsp (125 ml) chicken broth
• 1 tbsp (15 ml) dark soy sauce
• 2 tbsp (30 ml) soy sauce
• 4 tbsp (60 ml) sugar
• 4 tbsp (60 ml) white vinegar
• 1 tsp (5 ml) corn starch
• 1 tsp (5 ml) sake
• 1/2 tsp (2 ml) oyster sauce

Preparation

• In a small bowl, mix all sauce ingredients until well blended.
• Cut chicken breast into 1/2 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 tbsp (15 ml) peanut 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 degrees (175 C.) to 350 degrees (175 C.).
• Place coated chicken strips in piece by piece and fry until it is crispy and cooked through.
• Remove chicken and pour off the oil.
• Heat the wok again with an additional 1 tsp (5 ml) peanut oil.
• Add ginger, garlic and chili oil stir frying until fragrant.
• Add sauce mix; stir until thickened.
• 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.

Comments

This recipe calls for serving on lettuce leaves. We enjoy it on Steamed White Sticky Rice.