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Sesame chicken with fun see
Artist: _ Yield: 6
Categories: Asian, Chicken, Chinese, Ethnic, Fun & Easy, Poultry Rating: 0
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Ingredients:
2 Chicken breasts -- whole
1 Egg
2 tbspAll-purpose flour
2 tbspCornstarch
2 tbspWater
1 tspSalt
2 tspVegetable oil
1/4 tspBaking soda
1/4 tspWhite pepper
1/2 cupWater
1/4 cupCornstarch
1 cupSugar
1 cupChicken broth
3/4 cupVinegar
2 tspDark soy sauce
2 tspChili paste
1 tspVegetable oil
1 Clove garlic -- finely
Chopped
Vegetable oil
2 ozCellophane noodles -- or
Rice stick
2 tbspToasted sesame seeds
Procedures:
1Remove bones and skin from chicken breasts.
2Cut chicken into 2 x ?inch strips.
3Mix egg with next 7 ingredients (through white pepper) and stir in chicken.
4Cover and refrigerate 20 minutes.
5Mix ?cup water and /4 cup cornstarch.
6Heat sugar, broth vinegar, soy sauce, chili paste, 1 teaspoon oil and the garlic to boiling.
7Stir in cornstarch mixture.
8Cook and stir until thickened.
9Remove from heat and keep warm.
10Heat vegetable oil (1 ?inch in wok to 350 degrees.
11Pull noodles apart gently.
12Fry ?of the noodles at a time 5 seconds or until puffed, turning once.
13Drain on paper towels.
14Reheat oil to 350 degrees.
15Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown.
16Remove from oil, using slotted spoon, and drain on paper towels.
17Repeat with remaining chicken.
18Heat oil to 375 degrees.
19Fry about 1/3 of the chicken 1 minute or until golden brown.
20Remove from oil and let drain on paper towels.
21Repeat with remaining chicken.
22Place chicken on heated platter.
23Heat sauce to boiling, pour over chicken.
24Sprinkle with sesame seed.
25Arrange cellophane noodles around chicken