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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.

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