Tangy sesame chicken

Yield: 3 Servings

Measure Ingredient
4 ounces Chinese noodles; cooked
¼ cup Cornstarch
2 tablespoons Flour
1 teaspoon Sugar
¼ teaspoon Baking soda
¼ cup Water
¼ teaspoon Sesame oil
½ pounds Boneless skinless chicken breasts; cut into 2x1/2 strip
\N \N Oil; for frying
1 \N Green bell pepper; cut into strips
1 teaspoon Sesame seeds
1 cup Sweet and sour sauce
1 tablespoon Sugar
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

Similar recipes