|Source:||Kristen J. Gough|
|Number of Servings:||4-5 people|
|Ingredients:||4 to 5 boneless, skinless chicken breasts, cut up into bite-sized pieces
Marinade/batter for chicken
4 Tbsp. soy sauce
2 Tbsp. cooking wine or dry sherry or chicken broth
3 Tbsp. water
5 Tbsp. flour
5 Tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vegetable oil
1/4 tsp. sesame oil
3/4 cup water
1 cup chicken broth
1/8-1/4 cup vinegar (or more for a tart flavor)
1/4 cup cornstarch
1 cup sugar (brown, white or a mixture of the two)
2 Tbsp. or more soy sauce
2 Tbsp. sesame oil
1 1/2 Tbsp. ketchup
1 tsp. chili paste (you can find this in the Asian section of the grocery store)
1 clove minced garlic
Oil for frying
|Directions:||1. Mix all of the marinade/batter ingredients (the batter should be smooth, but thick). You may need to add more flour or cornstarch to get the right consistency. Place the cut up chicken cubes into the marinade and let the mixture sit for at least 20 minutes.
2. While the chicken is marinating, prepare the sauce. In a medium-sized saucepan, mix all of the sauce ingredients and bring the mixture to medium-high heat, gradually. Let the sauce simmer just until thickened. Adjust the flavoring of the sauce: either more sweet (add honey or sugar) or more tart (add vinegar).
4. Place 3 to 4 cups oil in a wok or large, heavy-bottomed pan. Heat the oil to 365-375 degrees (when you place the chicken into the oil, it should sizzle immediately). Fry for about 3 to 4 minutes and then drain the pieces on paper towels. You should fry the chicken pieces in batches so that they don't get too crowded in the pan.
5. To finish the dish, toss the chicken in a separate bowl with a generous helping of sauce. Pour the chicken over rice and sprinkle with sesame seeds. You can also steam broccoli to serve alongside the chicken.