From: nat@megatek.com 
Subject: Re: Seasame [sp] Chicken
Organization: Megatek Corporation, San Diego, California
Date: Tue, 13 Oct 1992 16:22:10 GMT

In article <1992Oct12.200859.10072@sbcs.sunysb.edu> ejohnfel@libws4.ic.sunysb.edu writes:
>Hi all,
>
>	I am desparate to get a hold of a recipe for Seasame Chicken!
>I just adore it, but I can't seem to find any recipes for it. Can anyone
>help me?
>
>	By the way, if anyone else is interested, I would cheerfully accept
>recipes for any type of Chinese dish, so send along **YOUR** favorite dish!
>
>						Thanks
>	
>+------------------------------+---------------------------------------------+
>| Name : Eric G. Johnfelt      | "It is amazing that the purest and greatest |
>| Rank : Sophmore @ SUNY SB    |  of all human qualities, always seems to    |
>| Ser.#: ejohnfel@ic.sunysb.edu|  escape us!"                 -Unknown       |
>+--->> Disclaimer <<--*Read*---+---------------------------------------------+
>| *The opinions expressed here |      errare humanum est : ne cede malis     |
>|  come direct from Elvis & the| vea victis : ULTIMA RATIO REGUM : DEI GRATIA|
>|  martians who kidnapped him! |            Homey don't play 'dat            |
>+------------------------------+---------------------------------------------+


I got this recipe for sesame chicken off the net one time, so I'll post it
for you:



                        Orange Sesame Chicken
                         Chu Tzu Gee - Peking

2 whole chicken breasts
flour for dusting
1 ounce rice sticks
peanut or other oil for deep-frying
1 tablespoon toasted sesame seeds

MARINADE:
1 tablespoon rice wine or dry sherry
1/2 teaspoon salt
dash of white pepper

BATTER:
1/2 cup cold water
1/2 teaspoon salt
1/3 cup cornstarch
1/3 cup all-purpose flour
1/3 cup sesame seeds
1/2 teaspoon baking powder
1 teaspoon soy sauce

ORANGE SAUCE:
1 1/4 cups fresh orange juice
1 tablespoon cider vinegar
3 tablespoons sugar
1 tablespoon orange liqueur or orange extract
1 tablespoon cornstarch


1.  Skin and bone and butterfly-cut the chicken breasts.

2.  Mix marinade and add chicken, tossing to coat well.  Cover and
chill 10 minutes.

3.  Toss chicken with flour in a plastic bag;  coat well.

4.  Combine batter ingredients; mix until smooth and free of lumps.

5.  Heat 1" of oil in a wok or deep-fryer to 400 degrees.  Test with
one piece of rice stick:  Within 3 seconds the rice stick added to oil
should puff.  When oil is ready, fry rice sticks 3 seconds.  Turn and
fry the other side 3 seconds.  Drain and cool.  Break into 1-inch
pieces and sprinkle on serving platter.

6.  Heat 1" of oil in a wok or skillet to 375 degrees.  Dip chicken in
batter and fry both sides until golden brown.  Drain.

7.  Cut fried breasts into 1-inch sections and place on platter atop
rice sticks.  Keep warm.

8.  Mix orange-sauce ingredients and cook over medium heat, stirring
until sauce thickens and boils.  Pour sauce over chicken and sprinkle
with toasted sesame seeds.  Serve immediately.

TO PREPARE AHEAD:  Follow steps 1-6, frying chicken light brown only.
Refrigerate in a plastic bag.  Store rice sticks in a plastic bag at
room temperature.  Before serving, re-fry chicken until golden brown
and follow steps 7 and 8.

Here's a modification to the recipe.

Replace Step 1 with:

1.  Skin and bone and cut chicken breasts into 1-inch cubes.

Delete Step 7.

This method is more work when you deep fry, but the recipe turns out
nicer because each piece of chicken is completely coated with batter.
I suspect the original instructions were meant to save labor at the
deep-fry stage, but I would rather spend the extra effort -- it's
worth it.

Enjoy.