Ingredients:
4 ounces rice sticks
4 chicken breasts
2 tablespoons light soy sauce
1 head lettuce, shredded
preserved red ginger, chopped
Sauce:
1/2 cup sesame oil
1/2 cup red wine vinegar
1/2 cup light soy sauce
2 scallions, chopped fine
1 teaspoon pepper oil (optional)
2 to 4 cups oil for deep frying
Directions:
1. Deep fry rice sticks quickly, a few at a time in very
hot oil until they puff, about 1 second. Drain. Remove.
2. Rub chicken with soy sauce and sesame oil. Place in
shallow pan. Roast 45 minutes in 350 degree oven.
3. When chicken is cool, discard skin and bones and break
meat apart with hands into shreds. Do not cut.
4. Combine first 3 ingredients of sauce in serving bowl.
Mix well. Add scallions and pepper oil (this will make sauce
spicy).
Add lettuce and chicken. Toss well. Arrange rice sticks on top.
Garnish with preserved red ginger. Serve cold.
notice: If you like, add toasted sesame seeds and thin almonds to taste May be prepared in advance through step 4. Only cooked chicken may be frozen.
Sesame Chicken
Ingredients:
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It
all depends on how sweet you want the sauce; for a
sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil,
stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
3 whole boneless chicken breasts
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It
all depends on how sweet you want the sauce; for a
sweeter sauce use less vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
Directions:
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil,
stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.