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 for 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
Heat oil to 375 degrees F.
Fry about 1/2 the chicken for 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. Yields 6 servings.
NOTE: These are good with fun see noodles. Cook noodles before you cook the
Source: Leeann Chin cookbook