Sesame Chicken

My friend Whitney from Kick off those heel n' Cook had this amazing recipe on her blog for Sesame Chicken and I was dying to try it,. There were 1 or two things I changed or omitted but the end result so delicious. My family loved it and I will definitley be trying this recipe again.

Ingredients

• 3 boneless Chicken Breasts
• 1 tbsp. Sesame Seeds (toasted)

Marinade

• 2 tbsp Soy Sauce
• 1 tbsp Sherry Cooking wine (I didn't have sherry so I used homemade apple cider instead)
• 3 drops of Sesame Oil
• 2 tbsp All Purpose Flour
• 2 tbsp Cornstarch
• 2 tbsp water
• ¼  tsp. Baking Soda
• ¼ tsp. baking Powder
• 1 tsp. vegetable oil

Sauce

• ½ cup Water
• 1 cup chicken broth
• 1/8 cup White Vinegar
• ¼  cup Cornstarch
• 1 cup Sugar
• 2 tbsp Sugar
• 2 tbsp Sesame Oil
• 1 tsp. chili paste (I omitted since I didn't have)
• 1 Garlic Clove, minced

Frying

Kick off those heels n' cook reccomends Peanut Oil for frying. (I only had vegetable oil and that worked fine. The thing about Peanut Oil is that it has a higher burning temp so it's a more desired frying oil)

Directions

Cut Chicken into 1-inch cubes. Mix the marinade ingredients together, and marinate chicken for 20 minutes

In a small skillet toast your sesame seeds by toasting them on med-low heat shaking pan every once in awhile until the seeds are toasted your nose will know when they are done.

In a small sauce pan mix all of the sauce ingredients together, and bring to a boil stirring continually and constantly until mixture becomes thick. If it gets too thick, you can add a little bit more water to thin it down to desired consistancy. Turn heat down to low to keep warm while you cook your chicken. Stir occasionally.

In a medium skillet, heat up about an inch or so of oil to 350 degrees F. Add the marinated chicken pieces into hot oil a few pieces at a time so you don't bring down the temp of the oil too much. Cook chicken until golden brown. Drain exess oil on a paper towel and place the chicken into a warm oven to keep warm (about 130 degrees F.) while you continue frying. Repeat with the remainder of the chicken. Just before you're finished frying your last batch bring the sauce back up to a boil.

Place chicken onto your platter and pour some of the sauce over and sprinkle with toasted sesame seeds. Serve with rice and remaining sauce.