For this recipe, I used boneless, skinless thighs, but you can substitute breasts if you like.
2 lbs boneless skinless breasts or thighs, cut in bite size pieces
6 tablespoons soy sauce
2 tablespoons sesame seed oil
1 cup or more cornstarch (for breading)
2 cups chicken stock
1/4 cup corn starch
1/4 cup water
1/4 cup rice wine vinegar
1/4 cup brown sugar
2 cloves garlic, grated
1 teaspoon ginger, grated
3 tablespoons sesame seed oil
Sesame seeds to garnish
Cooked white rice
1. Combine chopped chicken, soy sauce and sesame seedoil in a large bowl. Let marinate for 2 – 3 hours covered in the refrigerator.
2. Dissolve cornstarch in chicken broth first, then combine all other ingredients for the saucein a small sauce pan.Bring to a boil and reduce to a simmer.
3. Cook rice and steam broccoli.
4. Preheat oil for frying chicken to 350 degrees. Add cornstarch to choppedchicken and toss to coat. Drop each piece of chicken, on e at a time into hot oil. Fry in batches until golden and drain on paper towels.
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