Sesame Chicken
Warren PrinceIngredients
Chicken
| 4 | each | Chicken Breast | boneless, skinless, cut into 1" cubes |
| 3 | each | Egg | scrambled |
| 1/2 | cup | Flour | |
| 1/2 | cup | Corn Starch | |
| 1 | pinch | Salt, Morton Kosher | large pinch |
| 4 | cups | Oil | For frying. Measurement is not precise. |
Sesame Sauce
| 1/2 | cup | Honey | |
| 3 | tablespoon | Vinegar, Rice | |
| 2 | tablespoon | Sugar, Brown, Solidly Packed | |
| 1/4 | cup | Soy Sauce | |
| 1/4 | cup | Ketchup | |
| 1/4 | teaspoon | Garlic Powder | |
| 1/4 | teaspoon | Ginger, Ground | |
| 2 | teaspoon | Cornstarch |
Garnish
| 3 | tablespoon | Sesame Seeds | toasted |
| 3 | tablespoon | Scallions (Green Onions) | green part sliced |
| 1 | some | Rice | cooked |
Instructions
To make the sauce, put all the sauce ingredients except the cornstarch into a small pot and het till it starts to simmer.
Mix the cornstarch with 1T water and add to the sauce. Bring sauce to a boil, whisking. Set aside.
Mix the flour, cornstarch, and salt in a shallow dish.
Dip the chicken in the scrambled eggs and then the flour mixture.
Heat the oil to 350. Fry the chicken in batches. Try to keep each batch with similar sized chunks of chicken. You want them to reach an internal temperature of 140 F.
When all fo the chicken is done, place it in a bowl and toss with the sauce (keep some of the sauce to serve with the chicken)
Mix in most of the sesame seeds and green onions. Place in a serving dish and garnish with the remaining seeds and green onion. Serve with rice.