December 24, 2009
adapted from Betty Crocker's New Chinese Cookbook
2 whole chicken breasts (about 2 pounds) (I use boneless skinless instead)
2 TBS flour
2 TBS Cornstarch
2 TBS water
1 tsp. salt
2 tsp. vegetable oil
1/4 tsp. baking soda
1/4 tsp. white pepper
oil for deep frying
1. Remove bones and skin from chicken breasts; cut chicken into 2 x 1/2 -inch strips.
2. Mix egg, flour, cornstarch, water, salt, oil, baking soda, and white pepper together in a large bowl.
3. Stir in chicken. Cover and refrigerate for 20 minutes.
4. Heat oil to 375℉. Fry chicken until golden brown. Serve covered with sauce. (Recipe follows)
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth
3/4 cup vinegar
2 tsp soy sauce
2 tsp chili paste (less if you don't want it as spicy)
1 tsp vegetable oil
1 clove garlic, finely chopped
2 tsp. sesame seeds
1. Mix water and cornstarch together, and set aside.
2. In large saucepan heat sugar, broth, vinegar, soy sauce, chili paste, vegetable oil, and garlic. Bring to a boil.
3. Stir in cornstarch mixture; Cook and stir until thickened. Remove from heat; add sesame seeds. Keep warm until ready to serve over chicken.
at 12:08 PM