Make Your Own Sesame Chicken

This recipe is one that I worked on many, many times before I finally perfected it. I don't like a heavy soy sauce taste, so I use less, but if you like a much richer sauce, you can add an additional T. once it has been prepared.



First, Slice 3-4 Boneless skinless chicken Breasts into thin strips.

Place them in a container or large ziploc bag and add the following marinade:

* 2 T. Soy Sauce
* 1 T. Rice Vinegar

Allow the chicken to marinate for at least 30 minutes.


In a Medium Saucepan combine the following:

* 1 1/2 c. Chix Broth
* 1/8 c. Rice Vinegar (not White Vinegar!!)
* 1 c. Sugar
* 2 T. Soy Sauce
* 2 T. Sesame Oil
* 1/2 tsp Minced Garlic
* 1/4 tsp Chili Powder


Stir over medium heat, dissolve 2 T. Cornstarch in 1/2 c. cold water. Once the sauce starts to bubble, add the dissolved cornstarch to the sauce. Bring to a boil over med heat until sauce is no longer cloudy.
Heat up your fry daddy, you're going to need it!

Combine 2 c. flour, 1 c. Cornstarch in a bowl and mix well. Sprinkle with pepper.

In another bowl, beat 1 or 2 eggs with 2 tablespoons water.

Prepare your chicken strips for frying:

* Dip them in Egg first,
* Then Dip in the flour mixture

Once oil is good and hot, cook chicken strips until they are golden brown. Drain on papertowels and then place in a hot pan.

Pour the Hot Sauce over the Chicken.
Serve with Jasmine Rice and Broccoli.


Liss Notes: This particular recipe is our Family's Favorite Sesame Chicken recipe. If you'd like, you can add more soy sauce for a richer sauce.