|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Sesame Chicken with Fun See |
|
Serves: 6 Print this Recipe2 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 peppers 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. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken Almond Ding Walnut Chicken Spicy Chicken with Celery Sichuan Chicken with Cashews Shredded Chicken with Bean Sprouts and Pea Pods Cubed Chicken in Brown Bean Sauce Lemon Chicken Sesame Chicken with Fun See Bird of Paradise Chicken Coconut Chicken Chicken with Pickled Ginger Sauce Stir-Fried Chicken with Cucumbers Spicy Chicken with Cabbage Chicken with Oysters Cornish Hens with Soy Sauce Stir-Fried Chicken Livers and Vegetables Pressed Duck Green Onion Flowers Soy Sauce Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
