Perfect Sesame Chicken

My family and I have this recipe all the time! I am always being asked to make this again and again and I got the recipe here: http://allrecipes.com/Recipe/Perfect-Sesame-Chicken/

This is by FAR the best sesame chicken recipe that I have ever made! Although I don't use all of the ingredients that this recipe calls for, it is still FABULOUS!

Perfect Sesame Chicken
2 tablespoons all-purpose flour                                                                                            

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce (I use just regular soy sauce)                                                    

1 tablespoon dry sherry (I leave this out because I never have any,oops)                                                   

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil  (I never have sesame oil so I use extra vegetable oil or olive oil)                                                  

1 pound skinless, boneless chicken breast meat - cubed

1 cup chicken broth

1 cup white sugar

2 tablespoons distilled white vinegar

2 tablespoons dark soy sauce (again, I just use regular)                                                     

2 tablespoons sesame oil (I use vegetable or olive)                                                   

1 teaspoon chile paste (Don't use)                                                    

1 clove garlic, minced

1/4 cup cornstarch

1/2 cup water

1 quart olive oil for frying                                                    

2 tablespoons toasted sesame seeds

 

Directions:

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes. (If you are in a hurry you probably wouldn't have to refrigerate it, sometimes I do and sometimes I don't. The breading will stick better to the chicken but this is not a must!)

2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

I really hope you enjoy this recipe as much as my family and I do!