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Sesame Chicken - Imperial Restaurant

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Chicken breast - no skin, no bone

  2. 6 tablespoons 90ml Water

  3. 5 tablespoons 75ml Cornstarch

  4. 1 Salt

  5. 1 tablespoon 15ml Vegetable oil

  6. 1/2 teaspoon 2 1/2ml Ginger - minced

  7. 1/2 teaspoon 2 1/2ml Garlic - chopped

  8. 1/2 teaspoon 2 1/2ml Chile oil

  9. 1/2 teaspoon 2 1/2ml Toasted sesame seeds

  10. Vegetable oil for deep frying

  11. Iceberg lettuce

  12. Sauce

  13. 8 tablespoons 120ml Chicken broth

  14. 1 tablespoon 15ml Dark soy sauce

  15. 2 tablespoons 30ml Soy sauce

  16. 4 tablespoons 60ml Sugar

  17. 4 tablespoons 60ml White vinegar

  18. 1 teaspoon 5ml Cornstarch

  19. 1 teaspoon 5ml Sake

  20. 1/2 teaspoon 2 1/2ml Oyster sauce

Instructions Jump to Ingredients ↑

  1. In a small bowl, mix all sauce ingredients until well blended. Cut chicken breasts into 1/2-inch strips. Place in bowl with water and salt and let soak for 15 minutes. Do not drain.

  2. Add cornstarch and mix well, coating chicken. Add 1 tablespoon salad oil to chicken and mix to smooth and separate chicken strips.

  3. Heat wok on medium, pour in oil for deep frying. Heat oil to 325 degrees.

  4. Place coated chicken strips in piece by piece and fry until crispy and cooked through. Remove chicken and pour off oil.

  5. Heat wok again with an additional 1 teaspoon salad oil. Add ginger, garlic and chile oil, stir-frying until fragrant. Add sauce mix, stir until thickened. Add fried chicken strips and mix well to coat all chicken strips with sauce.

  6. Sprinkle on sesame seeds before serving on a bed of lettuce.

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