|4 ounces||Chinese noodles; cooked|
|¼ teaspoon||Baking soda|
|¼ teaspoon||Sesame oil|
|½ pounds||Boneless skinless chicken breasts; cut into 2x1/2 strip|
|Oil; for frying|
|1||Green bell pepper; cut into strips|
|1 teaspoon||Sesame seeds|
|1 cup||Sweet and sour sauce|
|2 tablespoons||Rice vinegar|
|½ teaspoon||Sesame oil|
Cook noodles as directed on package. Drain; cover to keep warm.
In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and ¼ teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside.
In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375.
Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.) Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown.
Add sweet and sour sauce, 1 tablespoon sugar, vinegar and ½ teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles.
Posted to recipelu-digest Volume 01 Number 414 by James and Susan Kirkland <kirkland@...> on Dec 29, 1997
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