Sesame Chicken

What does my hubby love. Chinese food. We haven't been eating out and I haven't made any eastern inspired meals for quite some time. So when Chef in Training posted the following recipe I had to try it out for myself. Since I do not have a deep fryer I fried the chicken individually in a frying pan. It took quite some time. Now it's time to eat.

Sesame Chicken adapted from CHINESE HONEY CHICKEN

Ingredients:

• 1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)


• Oil (for frying)

BATTER

• 4 tablespoons cornstarch


• ¼ cup flour


• 1 teaspoon baking powder


• ½ cup water


• ½ teaspoon salt


• 1 egg


• 1 egg white

SAUCE:

• 1 ½ tablespoons oil


• 2 teaspoon ginger (minced)


• 3 tablespoons garlic (minced)


• 1 teaspoon salt


• 3 tablespoons honey


• 1 teaspoon rice wine vinegar


• ½ cup water


• 1 teaspoon cornstarch (mixed with 1 teaspoon water)


• Sesame seeds (for garnish)

Directions:

• In a large bowl mix all batter ingredients together until smooth.


• Cover and allow the batter to site for at least 30 minutes.


• Add the chicken to the batter tossing to coat.


• Heat oil in pan.


• Fry chicken bits in patches for 2 minutes or until batter becomes firm.


• Drain on paper towels.


• To make the sauce.


• Heat 1 ½ tablespoons of oil in your wok.


• Add garlic and ginger and stir fry for 30 seconds.


• Add salt, honey, vinegar, and water.


• Mix well.


• Combine 1 teaspoon of water with 1 teaspoon of cornstarch.


• Add to the sauce


• Simmer for 2 minutes.


• Coat chicken with the sauce and garnish with sesame seeds.


• Serve with white rice.