Scott:
Ana:
Alex:
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 dash sesame oil
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon Canola oil
- 20 oz chicken, cut into 1" dice
- 1 quart vegetable oil for frying
- 1/2 cup water
- 1 cup chicken broth
- 1/4 cup distilled white vinegar
- 1/4 cup cornstarch
- 1 cup white sugar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon red chile paste (such as Thai Kitchen(r))
- 1 clove garlic, minced
- 2 tablespoons toasted sesame seeds
Steps
1) Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
2) Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3) Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
4) Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5) Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.
Comments
scott @ Oct. 20, 2020, 5:54 p.m.
Reduce sugar to 1/3 cup.
You may want to double the batter, but don't double the sauce
scott @ Dec. 30, 2021, 4:32 p.m.
Reduced sugar to 1/4 cup. Now I feel it needs orange, or more sesame and soy