| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 3 | Servings |
INGREDIENTS
| 4 | oz | Chinese noodles; cooked |
| 1/4 | c | Cornstarch |
| 2 | tb | Flour |
| 1 | ts | Sugar |
| 1/4 | ts | Baking soda |
| 1/4 | c | Water |
| 1/4 | ts | Sesame oil |
| 1/2 | lb | Boneless skinless chicken breasts; cut into 2×1/2 strip |
| Oil; for frying | ||
| 1 | Green bell pepper; cut into strips | |
| 1 | ts | Sesame seeds |
| 1 | c | Sweet and sour sauce |
| 1 | tb | Sugar |
| 2 | tb | Rice vinegar |
| 1/2 | ts | Sesame oil |
INSTRUCTIONS
Cook noodles as directed on package. Drain; cover to keep warm. In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking soda. Stir in water and 1/4 teaspoon sesame oil. Add chicken; mix well to combine.(if too thick add water 1 teaspoon at a time) Set aside. In deep fryer, heavy saucepan or wok, heat 2 -3 inches of oil to 375. Shaking off excess batter, fry chicken strips a few at a time for 3 to 5 minutes or until light golden brown and no longer pink in the center. Drain on paper towels. (Reserve 1 Tablespoon oil from deep frying.) Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is crisp-tender and seed is golden brown. Add sweet and sour sauce, 1 tablespoon sugar, vinegar and 1/2 teaspoon sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring constantly, or until thoroughly heated. Serve over noodles. Posted to recipelu-digest Volume 01 Number 414 by James and Susan Kirkland <[email protected]> on Dec 29, 1997
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