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