Eating take-out just seems like a right of passage in college. Eating at the dining hall may be part of your meal plan, but we all need a break from the monthly menu every now and then. But if your school’s not located in the best place restaurant-wise, try making this Chinese food dish yourself! It’ll help you get that break from dining hall food you need, and save you from ordering all those egg rolls and draining your wallet!
Prep time: 25 mins
Cook time: 20 mins
Serves: 3-4 people
-3 whole chicken breasts (boneless)
-2 tablespoons toasted sesame seeds
-3 1/2 – 4 cups of peanut oil for frying
For the marinade:
-2 tablespoons light soy sauce
-1 tablespoon cooking wine/dry sherry
-A few drops of sesame oil
-2 tablespoons flour
-2 tablespoons cornstarch
-2 tablespoons water
-1/4 teaspoon baking powder
-1/4 teaspoon baking soda
-1 teaspoon vegetable oil
For the sauce:
-1/2 cup water
-1 cup chicken broth
-1/8 cup vinegar
-1/4 cup cornstarch
-1 cup sugar
-2 tablespoons dark soy sauce
-2 tablespoons sesame oil
-1 teaspoon chili paste (more if you want)
To toast sesame seeds:
1. Heat seeds on medium heat, shaking the pan from time to time to spread them around.
2. When you can smell the seeds and they darken, remove them from the pan.
3. Allow to cool
4. Store in covered container at room temperature.
To make chicken:
1. Cut chicken into 1-inch cubes.
2. Mix marinade ingredients in bowl.
3. Marinate chicken for 20 mins.
4. Mix sauce ingredients in small pot,
5. Heat pot and bring it to a boil, stirring continuously.
6. Turn heat down to low while you cook the chicken.
7. In a pan with peanut oil, deep-fry the chicken pieces, until golden-brown.
8. Drain chicken on paper towels.
9. Reheat sauce and pour it over the chicken.
10. Sprinkle sesame seeds on top.
Thanks to Rhonda Parkinson for the great recipe!