posted by Nancy K 04-23-99 5:39 PM
SESAME CHICKEN
From the Imperial Chinese Restaurant
Denver, Colorado
6-8 oz Chicken Breast, skinless & boned (2 pieces)
5 Tablespoons Corn starch
Pinch of Salt
6 Tablespoons water
1 Tablespoon salad oil;plus 1 tsp.salad oil
1/2 teaspoon minced ginger
1/2 teaspoon chopped fresh garlic
1/2-1 teaspoon Chili oil; according to taste
1/2 teaspoon roasted sesame seeds
Salad oil for deep fry
1 cup iceberg lettuce
Sauce:
8 Tablespoons chicken broth
1 Tablespoons dark soy sauce
2 tablespoons soy sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon corn starch
1 teaspoon Sake
1/2 teaspoon oyster sauce
In a small bowl, mix all sauce ingredients until well blended.
Prepare Chicken:
Cut chicken breast into 1/2 inch strips. Place in a bowl with water and
salt and let soak for about 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 with medium flame, pour in oil for deep frying. Heat oil up to
about 325 degrees.
Place coated chicken strips in piece by piece and fry
until it is crispy and cooked through. Remove chicken and pour off oil.
Heat up wok again with an additional 1-teaspoon salad oil. Add ginger,
garlic and chili oil stir frying until fragrant.
Add sauce and stir until it thickens. Add fried chicken strips and mix
well to coat all chicken strips with sauce.
Sprinkle on the sesame seeds before serving on a bed of lettuce.