Sesame Chicken

Sesame Chicken is one of my favorites at the Chinese restraunt.  Yummy little deep fried bits of chicken tossed in a sweet and spicy sauce,  Who could not love Sesame Chicken?  This recipe is the result of trial and error.  Most recipes for Sesame Chicken that I have tried taste nothing like what I get at the Chinese restraunt.  Most of the recipes were not even good.  So by mixing a little of this and a little of that I found the perfect mix of ingredients.  This may taste even better than the take out Sesame Chicken you are used to.

Sesame Chicken

3 boneless chicken breasts, cut into chunks

3 tbs soy sauce

1 tbs sesame oil

1 tsp salt

black pepper, just a little

1 cup cornstarch

peanut oil for frying

In a bowl combine the chicken, 3tbs soy sauce, sesame oil, salt, and black pepper.  Toss till all the chicken is seasoned.  Allow the chicken to marinate for 30 minutes.  Then in a plastic bag add the cornstarch.  Then add the chicken.  Holding the bag closed shake until the cornstarch covers the chicken.

In a wok filled with about 2 inches of peanut oil heated to about 375 degrees fry the chicken until it is done.  This should take about 5 minutes per batch.  It is important not to put too much chicken in the pan at one time.  This will cause the temperature of your oil to drop.  Drain the chicken on a paper towel lined plate. 

For the sauce:

1/4 cup tomato ketchup

1/4 cup sugar

1/4 cup rice vinegar

2 tbs soy sauce

2 tsp hot chili oil

In a wok over a medium flame add the tomato ketchup, sugar, rice vinegar, soy sauce, and hot chili oil. 

Bring this mixture to a simmer then add the chicken to the wok.  Stir until the sauce covers the chicken.  Allow to simmer for about a minute.

Serve over a bed of fried maifun noodles and garnish with toasted sesame seeds and thinly sliced green onion.