Tangy sesame chicken
3 Servings
Ingredients
| Quantity | 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 |
| Oil; for frying | ||
| 1 | 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 |
Directions
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