One of my favorite Chinese dishes and after I made this recipe for the first time, my husband told me that it was better than any food he's eaten in any Chinese restaurant. Remember that the key to easy Chinese cooking is to have all of your ingredients prepped before you even turn on the heat to the wok. Things get added very quickly and food is ready to eat as soon as you are done. It is best to eat this right as you are done cooking otherwise the batter gets soggy with the sauce and the light crisp coating on this dish makes it!
Ingredients:
2 large chicken breasts
2 Tblsp raw sesame seeds
2 green onion (chopped in small slices)
Marinade:
1 tsp chicken base
1/4 tsp salt
1/2 tsp sesame oil
ground pepper to taste
1/4 tsp sugar
1 Tblsp raspberry or any fruited wine (if you don't have this it's okay)
Batter:
1/2 cup all purpose flour
1 tsp baking powder
1 egg (beaten)
1/2 cup water (or enough to make smooth)
3 Tblsp corn flour/corn starch
salt to taste
1 Tblsp vegetable oil
Sauce:
3 Tblsp honey
2 Tblsp sugar
salt to taste
2 Tblsp ketchup
1 Tblsp white vinegar
sprinkle of ground pepper
Method:
Cut chicken into 1 inch square pieces. Mix marinade and coat chicken well. Cover and marinade for 30 minutes in the refrigerator.
Mix batter ingredients thick enough to cover but thin enough to flow around the chicken pieces.
Use fork or thongs to pick chicken out of marinade and dip into batter.
Deep fry chicken for 10 minutes or until golden brown or fry in hot oil (325 F) for 3-4 minutes. Drain on paper towel.
Stir together sauce in wok and bring to a boil and then until thick.
Coat chicken with sauce in wok. Toss with sesame seeds and green onions.
Serve immediately with rice.
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