Recipe: Sesame Chicken (another version)

SESAME CHICKEN

6-8 oz chicken breasts, skinless and boned
6 Tbsp. water
5 Tbsp. cornstarch
pinch of salt
1 Tbsp. vegetable oil
1/2 tsp. minced ginger
1/2 tsp. chopped garlic
1/2 to 1 tsp. chili oil
1/2 tsp. toasted sesame seeds
vegetable oil for frying
iceberg lettuce

Sauce:
8 Tbsp. chicken broth
1 Tbsp. dark soy sauce
2 Tbsp. soy sauce
4 Tbsp. sugar
4 Tbsp. white vinegar
1 tsp. cornstarch
1 tsp. sake (or sherry)
1/2 tsp. oyster sauce

In a small bowl, mix all sauce ingredients until well blended.

Cut chicken breasts in 1/2-inch strips. Place in bowl with water and salt and let soak 15 minutes. Do not drain.

Add cornstarch, mix well, coating chicken. Add 1 Tbsp. salad oil to chicken and mix to smooth and separate chicken strips.

Heat wok on medium, pour in oil for deep frying. Heat oil to 325.

Place coated chicken strips in piece by piece & fry until crispy and cooked through. Remove chicken, pour off oil.

Heat wok again with an additional 1 tsp. salad oil. Add ginger, garlic, and chili oil, stir-frying until fragrant.

Add sauce mix, stir until thick.

Add fried chicken strips, mix well to coat all chicken strips with sauce.

Sprinkle on sesame seeds before serving on a bed of Lettuce.