| 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
<kirkland@gj.net> on Dec 29, 1997
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