Sesame Chicken


1 lb skinless, boneless chicken breast (cubed)
2 tbsp ap flour
2 tbsp cornstarch
1/4 tsp baking soda
2 tbsp soy sauce
3 tbsp water
1 tsp veg oil
1/4 tsp sesame oil
1/2 quart veg oil
1 cup chicken broth
1/2 cup brown sugar
2 tbsp white vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp ground cayenne
1 clove garlic (minced)
1/4 cup cornstarch
1/2 cup cold water
1 sesame seeds


Stir flour, 2 tbsp cornstarch and baking soda together in medium bowl. Stir in 2 tbsp soy sauce, 3 tbsp water, 1 tsp veg oil and 1/4 tsp sesame oil
Stir chicken into batter to coat. Cover & refrigerate for 25 minutes
While chicken marinates, bring broth, sugar, vinegar , 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 tsp cayenne and garlic to a boil. Dissolve 1/4 cup cornstarch with 1/2 cup cold water. Stir into sauce and boil for 2 more minutes (to thicken). Reduce heat to low & keep warm
Heat 1/2 quart veg oil in large fry pan or wok on med high heat (375°). Drop battered chicken in (a few at a time) & fry for 3-4 minutes. Drain on paper towel
I serve my chicken on a bed of white rice with sauce drizzled on top and sesame seeds sprinkled at finish!

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