Sesame Chicken With Fun See

Recipe Ingredients

2		Chicken breasts - whole
1		Egg
2 tablespoons	30ml	All-purpose flour
2 tablespoons	30ml	Cornstarch
2 tablespoons	30ml	Water
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Vegetable oil
1/4 teaspoon	1.3ml	Baking soda
1/4 teaspoon	1.3ml	White pepper
1/2 cup	118ml	Water
1/4 cup	15g / 0.5oz	Cornstarch
1 cup	198g / 7oz	Sugar
1 cup	237ml	Chicken broth
3/4 cup	177ml	Vinegar
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Chili paste
1 teaspoon	5ml	Vegetable oil
1		Garlic - finely chopped
		Vegetable oil
2 oz	56g	Cellophane noodles - or rice stick
2 tablespoons	30ml	Toasted sesame seeds

Recipe Instructions

Remove bones and skin from chicken breasts. Cut chicken into 2 x 1/2 inch strips. Mix egg with next 7 ingredients (through white pepper) and stir in chicken.

Cover and refrigerate 20 minutes.

Mix 1/2 cup water and /4 cup cornstarch. Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon oil and the garlic to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Remove from heat and keep warm.

Heat vegetable oil (1 1/2 inch in wok to 350 degrees.

Pull noodles apart gently. Fry 1/4 of the noodles at a time 5 seconds or until puffed, turning once. Drain on paper towels.

Reheat oil to 350 degrees. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon, and drain on paper towels. Repeat with remaining chicken. Heat oil to 375 degrees. Fry about 1/3 of the chicken 1 minute or until golden brown.

Remove from oil and let drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter. Heat sauce to boiling, pour over chicken.

Sprinkle with sesame seed. Arrange cellophane noodles around chicken.

Source:
Nancy Lee

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.