Show Your Stuff # 66 - Chicken Stir Fry

Just Winging It

Last week my darling husband made this awesome chicken stir fry based off a Perfect Sesame Chicken recipe he found at allrecipes.com.

Here is the original recipe from the web site, with my husband's changes in red:

Ingredients:

This is the chicken breading

2 tablespoons all-purpose flour

2 tablespoons cornstarch

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons low-sodium soy sauce

1 tablespoon dry sherry

2 tablespoons water

1 teaspoon vegetable oil

1 dash sesame oil

1 pound skinless, boneless chicken

breast meat - cubed

Sauce:

1 cup chicken broth

1 cup white sugar

2 tablespoons distilled white vinegar

2 tablespoons dark soy sauce

2 tablespoons sesame oil

1 teaspoon chile paste

1 clove garlic, minced

3 tablespoons sesame seed

1 tablespoon ginger

1/4 cup cornstarch

1/2 cup water

1 diced onion

1 diced red pepper

1 diced green pepper

8 oz halved mushrooms

1 quart olive oil for frying

2 tablespoons toasted sesame seeds

Directions:

Printed from Allrecipes.com 3/7/2013

Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, garlic, sesame seed, and ginger to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Saute the onion, red and green peppers and mushrooms add to the sauce.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.