***Sauce*** 1/2 cup chicken broth 2 tablespoons soy sauce 1 tablespoon toasted sesame oil 4 cloves garlic, minced 3 teaspoons grated ginger root 2 teaspoons cornstarch 1 teaspoon sugar ***Chicken*** 1/2 cup all-purpose flour 2 tablespoons sesame seeds 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 beaten egg 1/4 cup milk cooking oil for deep-fat frying 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces ***Vegetables*** 1 tablespoon cooking oil 2 zucchini, cut into thin, bite-sized strips 1 green sweet bell pepper, cut into thin, bite-sized strips 6 green onions, bias-sliced into 1/2-inch pieces
SAUCE: In a small bowl stir together chicken broth, soy sauce, sesame oil, garlic, gingerroot, cornstarch, and sugar. Set aside.
CHICKEN: In a large mixing bowl combine flour, sesame seeds, salt, and ground red pepper. In a small mixing bowl combine egg and milk. Add to dry ingredients and beat till smooth.
In a wok or 2-quart saucepan heat 1/4 inches cooking oil to 365 degrees. Dip chicken, 1 piece at a time, into the coating, then add to hot oil. Fry chicken, a few pieces at a time, about 4 minutes, or till golden. Using a slotted spoon, remove chicken from oil. Drain on paper towels. Keep warm in a preheated 300° oven while stir-frying vegetables.
VEGETABLES: Pour cooking oil into a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry zucchini, green pepper, and green onions for 3 minutes, or till crisp-tender. Push vegetables from the center of the skillet. Stir sauce; add to the skillet. Cook and stir till thickened and bubbly. Cook for 1 minute more. Return the cooked chicken to the skillet. Stir all ingredients together to coat with sauce. Serve immediately.
Fantastic! This recipe was perfect. We didn't need to modify a thing. The serving size seemed a little skimpy -- it says it serves 6 but really it's more like 4 assuming this is the main dish. You can also substitute chicken breast for the thighs if you prefer.
Dec 5, 2006
This is not like the sesame chicken you get at Panda Express. This turned out way to salty for my tastes. Blah