Sesame Chicken

 

Ingredients: (serves 2)

250g. chicken breast (cut into thin strips)

3/4 cup plain flour

Cooking oil (for frying)

1/2 tbsp. toasted white sesame seeds (for garnish)

Sauce:

1/4 cup water add with 1/4 tsp. chicken stock granules

1 1/2 tbsp. white vinegar

2 tbsp. granulated sugar

1 tbsp. light soy sauce

1 tsp. cornflour dissolves in 2 tbsp. water

Marinade:

1 tbsp. light soy sauce

1 clove garlic (peeled and grated)

1/2 egg white

1/2 tsp. sesame oil

Methods:

1. In a medium bowl add all the sauce ingredients, except cornflour mixture.  Stir to combine.
2. In a bowl add chicken and the marinade ingredients.  Toss well and let it sit for 10 minutes.  I marinate mine for few hours.
3. In a large deep plate add plain flour.  Add chicken pieces together with the marinade.  Use your hands to pat and press the liquid and flour together around the chicken to form a craggy coating.
4. To deep fry chicken, add cooking oil to a heated pan.  Shake off excess flour from the chicken pieces and fry in the heated oil until golden and cooked through.  Drain on kitchen paper.  Fry the chicken in few batches, do not over-crowd the pan.  
5. In a clean heated wok, add the sauce ingredients in (1).  Simmer about 1 minute to allow sugar to dissolve.  Then add in cornflour mixture.  Cook until thicken, then add chicken pieces and toss until evenly coated.  Remove into a serving dish.  Sprinkle sesame seeds to serve.

I adapted this recipe from 'Marion's Kitchen' with a slight adjustment to suit my cooking preference.