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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a great sesame chicken recipe. Yummy. Next time I make it, I might not cook the chicken in the same manner to cut down on the fat/calories. But the taste of the sauce is great!!! The longer the sauce sits/cooks, the more tasty. Rave reviews from all my neighbors. Comes from the Colorado Collage Cookbook. Ingredients:
3/4 cup sugar |
1/4 cup soy sauce |
2 teaspoons soy sauce |
2 1/2 tablespoons white vinegar |
6 teaspoons rice wine or 6 teaspoons dry sherry, divided |
1 cup chicken broth |
6 boneless skinless chicken breast halves, cut into bite size pieces |
2 egg whites, lightly beaten |
1/4 cup cornstarch |
1/2 cup vegetable oil |
1 teaspoon garlic, minced |
3 -6 red pepper pods, dried and hot |
1/4 cup sesame seeds |
Directions:
1. In medium bowl, combine sugar, 1/4 cup of the soy sauce, vinegar, 4 teaspoons of the rice wine, and chicken broth. Whisk to blend and set aside.
2. In separate bowl, combine chicken pieces, remaining 2 teaspoons soy sauce, and remaining 2 teaspoons rice wine.
3. Marinate chicken at room temperature, about 30 minutes.
4. Add egg whites and cornstarch and stir until well blended.
5. In wok, heat oil over medium-high heat. Cook chicken, in 3 batches, until golden on all sides, about 3 minutes. Remove with slotted spoon and drain on paper towls. Cover with foil to keep warm.
6. Discard all but 2 tablespoons drippings from wok and reduce heat to medium. Add garlic and pepper pods and cook, stirring frequently, until peppers blacken, about 1 minute.
7. Add reserved soy sauce mixture, increase heat to medium-high, and cook until sauce thickens, about 15 minutes. Add reserved chicken and sesame seeds and stir until coated.
8. Serve with rice and top with green onions (optional).
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