Tangy Sesame Chicken

3 Servings

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Tangy Sesame Chicken Ingredients

4 oz Chinese noodles; cooked	Oil; for frying
1/4 c Cornstarch	1 Green bell pepper; cut into
2 tb Flour	1 ts Sesame seeds
1 ts Sugar	1 c Sweet and sour sauce
1/4 ts Baking soda	1 tb Sugar
1/4 c Water	2 tb Rice vinegar
1/4 ts Sesame oil	1/2 ts Sesame oil
1/2 lb Boneless skinless chicken

Instructions for Tangy Sesame Chicken

Cook noodles as directed on package. Drain; cover to keep warm. In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside. In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.) Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown. Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles. Posted to recipelu-digest Volume 01 Number 414 by James and Susan Kirkland on Dec 29, 1997

Main Ingredient: ChickenCuisine: Uncategorized