Sesame Chicken

Sesame Chicken serves 3 - 4, or 5 - 6 as part of a multi-course meal.

Prep Time: 25 minutes; Cook Time: 20 minutes; Total Time: 45 minutes

Ingredients:

• 1 pack of chicken tenders, cut into 1'' cubes.

 

Marinade:

• 2 tablespoons soy sauce
• 1 tablespoon chicken broth
• a few drops of sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil
• 1/4 tsp of Chinese 5 spice

Sauce for Sesame Chicken:

• 1/2 cup water
• 1 + 1/2 cup chicken broth
• 2 T (1/8 cup) vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 TB soy sauce
• 2 TB sesame oil
• 1 heaping tsp tomato paste
• 1 t minced garlic & 2 t of garlic juice

Other:

• 2 tablespoons toasted sesame seeds (toasted in dry pan for 2-3 minutes until golden brown)
• oil for shallow frying the chicken after marinating
• 6 cups of steamed rice or instant rice, prepared according to package directions (making enough rice for 6 servings)

Preparation:

Marinade:  Mix the marinade ingredients and marinate the chicken for 20 minutes (or up to 2 hours).

Sauce: mix together all of the sauce ingredients.  In a small pot, bring ingredients to a boil, stirring continuously. Turn the heat down to low and keep warm while you are frying the chicken pieces

Fry the chicken:  Add the marinated chicken pieces a few at a time and toss them around with tongs and fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. 

Just before you are finished cooking the chicken, bring the sauce back up to a boil. 

I cooked the instant rice according to directions.  (Steamed rice is preferred, but instant works in a pinch).  I placed the cooked rice in the bottom of a large bowl, dumped in the chicken, poured over the sauce and sprinkled the sesame seeds over everything.  Enjoy!