Sesame Chicken
Ingredients:
3 boneless skinless chicken breasts
Marinate:
2 tablespoons soy sauce or wheat free tamari
1 tablespoon cooking wine or dry sherry
½ teaspoon sesame oil
1 teaspoon vegetable oil
½ teaspoon salt
Sauce for Sesame Chicken:
½ cup water
1 cup chicken broth
1/8 cup balsamic vinegar
¼ cup corn starch
1 cup sugar
2 tablespoon soy sauce or wheat free tamari
1 clove of garlic (minced)
Directions:
Cut up the chicken into 1” cubes.
Mix the marinate ingredients and marinate the chicken for 20 minutes.
To prepare the sauce:
Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring constantly, till the sauce becomes clear and very thick. Turn heat down to low and keep warm.
To make the batter:
Ingredients:
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Whisk together all the dry ingredients put in a bowl.
2 large egg whites (beat egg whites with a fork till frothy)
*This is very important*
Dip the chicken into the dry ingredients 1st then into the egg whites.
Heat the oil to 350 degrees, Either use a wok, or large double oven or a large skillet. (a deep fryer will also work very good)
Cook the chicken in small batches. Allow the oil to re-heat back up to 350 degree. Cook until golden brown turning as necessary. Remove with slotted spoon and place on paper towels to drain.
Some recipes say mix all the chicken in the sauce. However I have found through experience that if you put the chicken on your plate and pour the sauce over the top the remaining chicken will remain very crispy and not turn soggy with the sauce.
Serve over broccoli or rice. Sprinkle liberally with sesame seeds.
3 boneless skinless chicken breasts
Marinate:
2 tablespoons soy sauce or wheat free tamari
1 tablespoon cooking wine or dry sherry
½ teaspoon sesame oil
1 teaspoon vegetable oil
½ teaspoon salt
Sauce for Sesame Chicken:
½ cup water
1 cup chicken broth
1/8 cup balsamic vinegar
¼ cup corn starch
1 cup sugar
2 tablespoon soy sauce or wheat free tamari
1 clove of garlic (minced)
Directions:
Cut up the chicken into 1” cubes.
Mix the marinate ingredients and marinate the chicken for 20 minutes.
To prepare the sauce:
Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring constantly, till the sauce becomes clear and very thick. Turn heat down to low and keep warm.
To make the batter:
Ingredients:
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Whisk together all the dry ingredients put in a bowl.
2 large egg whites (beat egg whites with a fork till frothy)
*This is very important*
Dip the chicken into the dry ingredients 1st then into the egg whites.
Heat the oil to 350 degrees, Either use a wok, or large double oven or a large skillet. (a deep fryer will also work very good)
Cook the chicken in small batches. Allow the oil to re-heat back up to 350 degree. Cook until golden brown turning as necessary. Remove with slotted spoon and place on paper towels to drain.
Some recipes say mix all the chicken in the sauce. However I have found through experience that if you put the chicken on your plate and pour the sauce over the top the remaining chicken will remain very crispy and not turn soggy with the sauce.
Serve over broccoli or rice. Sprinkle liberally with sesame seeds.
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