Sesame Chicken

I made this the other night for our friends with some signature Jamie-style wontons and other yummy Chinese food... it was a huge hit and I promised to share it! So, here it goes... direct from Betty Crocker's New Chinese Cookbook...

2 lbs. chicken breast chopped (I like it bite sized for the kiddos)

1 egg

2 T. flour

2 T. cornstarch

2 T. water

1 t. salt

2 tsp. vegetable oil (I use canola:)

1/4 tsp. baking soda

1/4 tsp. white pepper

1/2 c. water

1/4 c. cornstarch

1 c. sugar (I used 1/3 cup sugar and no one knew the difference... really!)

1 c. chicken broth

3/4 c. vinegar

2 tsp. soy sauce

2 tsp. chili paste (we were out, so I used red pepper flakes, just a pinch)

1 tsp. vegetable oil

1 clove garlic, chopped

2 T. toasted sesame seeds

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 1/4cup 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 a wok to 350* (I used a skillet). Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes, or until golden brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.

Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed.

We served this over rice or over steamed broccoli, if you are trying to cut the carbs:)