Sesame Chicken - Imperial Restaurant

Recipe Ingredients

8 oz	227g	Chicken breast - no skin, no bone
6 tablespoons	90ml	Water
5 tablespoons	75ml	Cornstarch
1		Salt
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Ginger - minced
1/2 teaspoon	2.5ml	Garlic - chopped
1/2 teaspoon	2.5ml	Chile oil
1/2 teaspoon	2.5ml	Toasted sesame seeds
		Vegetable oil for deep frying
		Iceberg lettuce
		Sauce
8 tablespoons	120ml	Chicken broth
1 tablespoon	15ml	Dark soy sauce
2 tablespoons	30ml	Soy sauce
4 tablespoons	60ml	Sugar
4 tablespoons	60ml	White vinegar
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Sake
1/2 teaspoon	2.5ml	Oyster sauce

Recipe Instructions

In a small bowl, mix all sauce ingredients until well blended. Cut chicken breasts into 1/2-inch strips. Place in bowl with water and salt and let soak for 15 minutes. Do not drain.

Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips.

Heat wok on medium, pour in oil for deep frying. Heat oil to 325 degrees.

Place coated chicken strips in piece by piece and fry until crispy and cooked through. Remove chicken and pour off oil.

Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chile oil, stir-frying until fragrant. Add sauce mix, stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce.

Sprinkle on sesame seeds before serving on a bed of lettuce.

Source:
Imperial Restaurant

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