Sesame Chicken

There are few times that I make something that tastes just like it would in a restaurant, but this recipe hit the nail on the head. I'm shocked, too because I rarely deep fry. The last time I deep fried a meal was a disaster, and we had to eat "Plan B" from a box. This recipe was easy and amazing... probably because the chicken pieces were so small. Aubrey ate a nugget before I put the sauce on, and he said it tasted like a Chick-Fil-A nugget. I may have to remember that for another meal (maybe nuggets on top of a salad).

Flawless Sesame Chicken

Ingredients:
3 whole boneless chicken breasts

Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
3 drops sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce
1/2 cup water
1 cup chicken broth
1/8 cup rice wine vinegar
1/4 cup cornstarch
1 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic c love, minced

Frying
peanut oil (4 cups)
Serving
2 tablespoons sesame seeds

Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients (the first 9 ingredients listed) and marinate the chicken for 20 minutes.

To prepare the sauce:
Mix together all of the sauce ingredients (the LAST 9 ingredients beginning with water). Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken:
Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Recipe adapted from Recipezaar