This is a lighter take on sesame chicken, yet it tastes just as good! It is crispy, light, and just the right amount of sweet.
SESAME CHICKEN
PREP: 10 min. COOK: 20 min. TOTAL: 30 min.
INGREDIENTS:
1 lb. chicken breast or tenders
½ cup chicken stock
3 tbsp. white vinegar
4 tbsp. sugar
2 tbsp. soy sauce
1½ cup flour (all-purpose flour)
2 tsp. cornstarch, dissolved in 2 tbsp water
vegetable oil for frying
1 tbsp. sesame seeds
Marinade:
2 tbsp. soy sauce
1 garlic clove, finely grated
1 egg white
1 tsp. sesame oil
INSTRUCTIONS:
Cut the chicken into thin strips.
In a bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes.
In another bowl, mix together the chicken stock, vinegar, sugar and soy sauce.
Place the flour on a tray or in a bowl. Add the chicken pieces and the marinade. Use your hands to pat and press the liquid and flour together around the chicken pieces to form a rough coating. The more clumps or flour, the crispier the chicken
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or when a wooden spoon or chopstick dipped into the oil, forms small little bubbles. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on paper towels.
In a clean wok or pan over medium heat, add the sauce you made earlier (chicken stock, vinegar, sugar, and soy sauce). Simmer for about a minute to allow the sugar to dissolve. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Sprinkle with sesame seeds and serve.