Thursday, October 15, 2009

Sesame Pork

Serves 3-4
3 whole boneless chicken breasts or Pork
2 Tbsp. light soy sauce
1 Tbsp. cooking wine or dry sherry
A few drops of sesame oil
2 Tbsp. flour
2 Tbsp. cornstarch
2 Tbsp. water
¼ tsp. baking powder
¼ tsp. baking soda
1 tsp. vegetable oil
Sauce for chicken:
½ c. water
1 c. chicken broth
1/8 – 3/4 c. vinegar (depending on how sweet you want the sauce – for a sweeter sauce, reduce the amount of vinegar)
¼ c. cornstarch
1 c. sugar
2 Tbsp dark soy sauce
2 Tbsp. sesame oil
1 tsp. chili paste or more if desired
1 clove garlic, minced
2 Tbsp. toasted sesame seeds
3 ½ - 4 c. peanut oil for deep-frying
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes, Mix together all of the sauce ingredients. Pour them into a small saucepan and bring to a boil, stirring continuously. Turn the heat to low and keep warm while deep-frying the chicken. Add the marinated pieces of chicken 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 to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice.

I have had a hard time getting to an asian market to get dark soy sauce, so the dish pictured used regular soy sauce in the sauce. Using dark soy sauce makes for a much better color.

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