Oh it’s fattening, and delicious! My kids prefer it over our local chinese take out!
Makes: 6 servings
Ingredients:
2 Tbs. all-purpose flour
1/4 cup + 2 Tbs. corn starch
1/4 tsp. baking soda
1/4 tsp. baking powder
4 Tbs. low-sodium soy sauce
1/3 cup splenda brown sugar
1 Tbs. white wine
2 Tbs. white distilled vinegar
1/2 cup + 2 Tbs. water
2-4 cups + 1 tsp. extra virgin olive oil (for frying, or use deep fryer)
2 Tbs. sesame oil
1 lb. boneless, skinless chicken breast, cut into 1-inch cubes (roughly)
1 cup low sodium chicken broth
1 tsp. siracha chili sauce
1 tsp. minced garlic
2 Tbs. toasted sesame seeds
for rice:
2 cups cooked brown rice
1 Tbs. margarine
4 eggs, beaten
1/4 cup diced vidalia onion
1/4 cup soy sauce
Method:
In bowl, add flour, 2 Tbs. corn starch, baking soda, and baking powder. Whisk to incorporate. Add 2 Tbs. soy sauce, wine, 2 Tbs. water, 1 tsp. olive oil and dash sesame oil. Whisk to smooth. Stir in raw chicken cubes, coating with batter then refrigerate for 20 minutes.
Meanwhile, in small sauce pan, add chicken broth, sugar, vinegar, rest of soy sauce, rest of sesame oil, siracha and garlic. Bring to boil over high heat. Dissolve corn starch in water and add to boiling sauce until thickens to desired thickness (I didn’t use all of mine). Reduce heat to low and keep sauce warm so it doesn’t clump.
Heat olive 2-4 cups olive oil in sauce pan (or deep fryer to 375) until near smoking. Remove chicken from fridge. Drop battered pieces into oil, a few at a time, careful not to crowd and fry 3-4 minutes or until chicken “rises” to the top of the oil. Remove to paper towel lined plate to rest.
Prepare rice. In frying pan, add margarine, onion and egg on high heat, scrambling eggs until cooked. Add rice and mix thoroughly until heated to piping hot (if using cold rice, great left over use for rice!)
Spread rice over 6 dinner plates. Separate chicken into equal portions over rice. Cover all portions in sauce. Sprinkle with sesame seeds and serve immediately (otherwise your chicken will lose it’s crispness and get soggy).
Tip: To help counter sogginess of chicken, serve sesame sauce as a side dish to dip chicken into. However, my family eats this so fast it doesn’t have any time to get soggy!