| | Directions |
- Combine flour, cornstarch, baking soda, and baking powder into a bowl. Add soy sauce, sherry, water, oil and sesame oil; stir until smooth.
- Stir in chicken until well-coated. Cover and refrigerate for 20 minutes.
- In a medium saucepan, bring broth, sugar, vinegar, soy sauce, sesame oil, chile paste and garlic to a boil over medium-high heat.
- Dissolve 1/4 cup cornstarch in 1/2 cup cold water. Stir into boiling sauce.
- Simmer until the sauce thickens, about 2 minutes. Reduce heat to low, stirring occasionally.
- In a small saute pan, toast sesame seeds over medium-high heat until golden brown, approximately 5 minutes. Set aside.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper. Place chicken pieces on pan; don't over crowd. Bake for 10-12 minutes, until no longer pink, turning halfway through.
- To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds and green onions to garnish.
|
|
|
Prep Time: 30 minutes
Cook Time: 10 minutes
|  | | Ingredients | | - | | 2 tablespoons flour |
| - | | 2 tablespoons cornstarch |
| - | | 1/4 teaspoon baking soda |
| - | | 1/4 teaspoon baking powder |
| - | | 2 tablespoons soy sauce |
| - | | 1 tablespoon dry sherry |
| - | | 2 tablespoons water |
| - | | 1 teaspoon vegetable oil |
| - | | 1/2 teaspoon sesame oil |
| - | | 1 pound chicken, boneless, skinless, cubed |
| - | | For sauce: |
| - | | 1 cup chicken broth |
| - | | 1/2 cup granulated sugar |
| - | | 2 tablespoons white vinegar |
| - | | 2 tablespoons soy sauce |
| - | | 2 tablespoons sesame oil |
| - | | 1 teaspoon chile paste |
| - | | 1/2 cup water |
| - | | 2 cloves garlic, minced |
| - | | 1/4 cup cornstarch |
| - | | 2 tablespoons sesame seeds |
| - | | 4 green onions, sliced |
| - | | rice, cooked |
| |
| |
