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

S. Chokel


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

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