Ingredients
-
6
-
5
-
1
-
6
-
1
-
1/2
-
1/2
-
1/2
-
2
-
-
-
-
-
-
Directions
Imperial Chinese Restaurant Sesame Chicken, I found this recipe on another site, and have been making this ever since. Be careful with the chili oil if you’re not used to much spice. I always double the sauce ingredients as we like it poured over rice. This is soooo gooood!, it was freakin’ delicious!!, This recipe made quite a nice dinner for me, but I’ve decided not to give a star rating because I think I strayed too far from the recipe. I did use the basic idea of coating and frying chicken breast strips and putting them in sauce. I added a lot of vegetables – onion, carrot, shiitake and precooked bamboo shoot. I sauteed the vegetables first with the ginger and garlic, which I increased, and mixed in the sauce ingredients. I then fried the chicken, with potato starch, rather than cornstarch. (The two are very similar.) used a bit more starch, but could not get a crisp crust, either. Then I put everything together, with sesame seeds sprinkled on top. The chicken was tender and moist and the sauce was pleasantly tangy. Thank you for sharing this recipe with us.
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Steps
|
1
Done
|
*to Roast Sesame Seeds. |
|
2
Done
|
Put in a Pan on Medium Heat and Brown Lightly, Stirring Constantly. |
|
3
Done
|
in a Small Bowl, Mix All Sauce Ingredients Until Well Combined. |
|
4
Done
|
Cut Chicken in 1/2 Inch Strips. |
|
5
Done
|
Place in a Bowl With Water and Salt and Let Soak For About 15 Minutes. |
|
6
Done
|
Do not Drain. |
|
7
Done
|
Add Cornstarch and Mix Well, Coating Chicken. |
|
8
Done
|
Add 1 Tbsp. Vegetable Oil to Chicken and Mix Until Smooth. |
|
9
Done
|
Separate Chicken Pieces. |
|
10
Done
|
Heat Oil in Wok on Medium Heat. |
