Serves: 6
Total Calories: 317

2 whole chicken breasts (about 2 pounds)
1 egg
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup sugar
1 cup chicken broth (see Soups)
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic finely chopped
vegetable oil
2 ounces cellophane or rice sticks noodles
2 tablespoons toasted sesame seeds (see Appetizers & Cold Dishes)

Remove bones and skin from chicken breasts cut chicken into 2 x 1/2-inch strips. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, the salt, 2 teaspoons vegetable oil, the baking soda and white pepper stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4 cup cornstarch.

Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon vegetable oil and the garlic to boiling. Stir in cornstarch mixture cook and stir until thickened. Remove from heat keep warm.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Pull noodles apart gently. Fry 1/4 of the noodles at a time 5 seconds or until puffed, turning once drain on paper towels.

Heat oil to 350°. Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or until light brown. Remove from oil, using slotted spoon drain on paper towels. Repeat with remaining chicken.

Heat oil to 375°. Fry about 1/3 of the chicken 1 minute or until golden brown. Remove from oil, using slotted spoon drain on paper towels. Repeat with remaining chicken. Place chicken on heated platter.

Heat sauce to boiling pour over chicken. Sprinkle with sesame seed. Arrange cellophane noodles around chicken.

6 servings

**A Chinese saying claims that sesame seed improves the spirits it assuredly improves flavors and is very important in Cantonese cooking but is also featured in the cuisines of other regions. The quickly fried cellophane noodles here (fun see) add crunch to this hot-and sour dish.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 317
Calories from Fat: 36

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Bird of Paradise Chicken
Chicken Almond Ding
Chicken with Oysters
Chicken with Pickled Ginger Sauce
Coconut Chicken
Cornish Hens with Soy Sauce
Cubed Chicken in Brown Bean Sauce
Green Onion Flowers
Lemon Chicken
Pressed Duck
Sesame Chicken with Fun See
Shredded Chicken with Bean Sprouts and Pea Pods
Sichuan Chicken with Cashews
Soy Sauce Chicken
Spicy Chicken with Broccoli
Spicy Chicken with Cabbage
Spicy Chicken with Celery
Stir-Fried Chicken Livers and Vegetables
Stir-Fried Chicken with Cucumbers
Walnut Chicken