Recipe: Tangy Sesame Chicken

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Categories: Poultry

Yield: 3 Servings

4 oz Chinese noodles; cooked
1/4 c Cornstarch

      2 tb Flour
      1 ts Sugar

1/4 ts Baking soda
1/4 c Water
1/4 ts Sesame oil
1/2 lb Boneless skinless chicken

           -- breasts; cut into 2x1/2
           -- strip
           Oil; for frying
      1    Green bell pepper; cut into
           -- strips
      1 ts Sesame seeds
      1 c  Sweet and sour sauce
      1 tb Sugar
      2 tb Rice vinegar

1/2 ts Sesame oil

Cook noodles as directed on package. Drain; cover to keep warm.

In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside.

In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.)

Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown.

Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles. Posted to recipelu-digest Volume 01 Number 414 by James and Susan Kirkland <kirkland@gj.net> on Dec 29, 1997

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