To die for...

Found a Sesame Chicken recipe in a Chinese Cookbook that I've had for many, many years, and was finally brave enough to try it tonight. I got rave reviews from my whole family, even Kristen, who swore she didn't like it before she tried it.

Sesame Chicken

If not using boneless chicken breasts, remove all bones & skin; cut chicken into strips (2-3 lbs).

In a bowl, mix well:

1 egg

2 Tbsp. flour

2 Tbsp. cornstarch

2 Tbsp. water

1 tsp. salt

2 tsp. vegetable oil

1/4 tsp. soda

1/4 tsp. white pepper

Place chicken in bowl or bag, and cover with sauce. Let sit in fridge for 20 minutes.

Mix 1/2 c. water & 1/4 c. cornstarch; set aside.

In saucepan, heat and mix well:

1 c. sugar

1 c. broth (I added some ground ginger to it too)

3/4 c. vinegar

2 tsp. dark soy sauce

2-3 dashes of chili or cheyenne pepper (or more)

1 tsp. vegetable oil

1 clove garlic, finely chopped

After it has come to a boil, add cornstarch mix, and stir until thickened. Remove from heat; keep warm.

Heat 1 1/2 inches vegetable oil in wok to 350. Add some of the chicken to it, and fry for 3 minutes, or until starting to get brown. Remove from oil with slotted spoon, and drain on paper towels. Repeat with remaining chicken until all done.

Heat more oil to 375. Add 1/2 of chicken, and fry for 2 minutes or until done and lightly browned. Remove with slotted spoon and drain. Place on a heated platter. Repeat until all chicken is done.

Heat sauce again. Immediately pour over chicken. Sprinkle with sesame seeds. Enjoy!