Gary had a craving for Chinese food the other night, but begin college kids, we did not want to go out. The logical next step was to make some ourselves. We found a recipe online and decided to give it a try. It turned out tasting just like sesame chicken, just minus the sesame seeds.
2 Tbsp All-Purpose Flour
2 Tbsp Cornstarch
1/4 Tsp Baking Soda
1/4 Tsp Baking Powder
2 Tbsp Soy Sauce
1 Tbsp Dry Sherry (Optional)
2 Tbsp Water
1 Tsp Vegetable Oil
1 Dash Sesame Oil
1 lb. Skinless, Boneless Chicken Breast (Cubed)
1 C. Chicken Broth
1 C. White Sugar
2 Tbsp Distilled White Vinegar
2 Tbsp Soy Sauce
2 Tbsp Sesame Oil
1 Tsp Chile Paste ( We used Sriracha Hot Chili Sauce)
1 Clove Garlic (Minced)
1/4 C. Cornstarch
1/2 C. Water
1 Qt. Olive Oil (For Frying)
2 Tbsp Toasted Sesame Seeds (Optional)
1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth.
2. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
3. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil. They should be a golden brown color when they come to the surface. Always check one piece from the first batch to make sure the chicken is done. The chicken is done when it is no longer pink on the inside. Drain fried chicken on a paper towel lined plate.
5. Serve chicken with sauce and, if chosen, sesame seeds. Enjoy!