Leeann Chin's Sesame Chicken
2 whole chicken breasts
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 tablespoons toasted sesame seeds
Remove bone and skin from chicken, cut into 2 x 1/2 inch strips. Mix with the
first 8 ingredients (egg through white pepper); stir in chicken. Cover and
refrigerate 20 minutes.
Mix 1/2 cup water and 1/4 cup cornstarch. Heat next ingredients (sugar through
garlic) until boiling. Stir in cornstarch mixture. Remove from heat; keep warm.
Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees F. Fry about 10
pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove
from oil and drain on paper towels. Repeat until all chicken is done.
Heat oil to 375 degrees F. Fry about 1/2 the chicken 1 minute, or until golden
brown. Remove from oil and drain on towel. Repeat with remaining chicken. Heat
sauce to boiling, pour over chicken and sprinkle on sesame seeds. Good when made
with fun see noodles. Cook those before you do the chicken.