In small saucepan, sauté garlic, until golden brown, in sesame oil. Keeping heat on low, add Bone Suckin’ Yaki Sauce, Bone Suckin’ Habanero Sauce, rice wine vinegar, 1 cup of water and stir. In small bowl combine thoroughly, cornstarch and 1 tablespoon of water. Add to sauce, along with 2 tablespoons of sesame seeds. Stir all ingredients well and keep to a simmer.
In meantime, in a high sided skillet or large pot, pour enough oil to cover ¾ inch from the bottom of the skillet and heat to 325°. In resealable bag, add rice flour and chicken bites. Shake, coating the chicken well. Fry chicken pieces for 7 to 8 minutes per side or until golden brown. Remove chicken when done and let drain on paper towels.
In large bowl, place chicken and drizzle ¾ of sauce over chicken. Turn chicken in sauce to coat well. Place coated chicken on a platter. Sprinkle sliced scallions and remaining sesame seeds over chicken. Serves 4.
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1387 (80%)|
|Amt Per Serving||% DV|
|Total Fat 154.1g||205 %|
|Saturated Fat 27.9g||139 %|
|Monounsaturated Fat 68.1g|
|Polyunsanturated Fat 49.8g|
|Cholesterol 145.1mg||45 %|
|Sodium 152.9mg||5 %|
|Potassium 753.5mg||20 %|
|Total Carbohydrate 34.8g||10 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 29.4g|
|Protein 56g||80 %|
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Calories per serving: 1733
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