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Title: Tangy Sesame Chicken Categories: Poultry Yield: 3 Servings 4 oz Chinese noodles; cooked 1/4 c Cornstarch 2 tb Flour 1 ts Sugar 1/4 ts Baking soda 1/4 c Water 1/4 ts Sesame oil 1/2 lb Boneless skinless chicken -breasts; cut into 2x1/2 -strip Oil; for frying 1 Green bell pepper; cut into -strips 1 ts Sesame seeds 1 c Sweet and sour sauce 1 tb Sugar 2 tb Rice vinegar 1/2 ts Sesame oil Cook noodles as directed on package. Drain; cover to keep warm. In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside. In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.) Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown. Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles. Posted to recipelu-digest Volume 01 Number 414 by James and Susan Kirkland |