Chinese Restaurant-Style Sesame Chicken
Simple and very tasty, but I wouldn't compare it directly to a Chinese restaurant's professionally prepared Sesame Chicken.
However, it was very easy (and fun) to make, and it was *extremely* tasty. I do recommend that you double, triple, or quadruple the liquid (soy, maple syrup, sherry, etc.) because there just simply isn't enough to coat all the chicken, nor is there enough to create a sauce. Also, I added 1-1/2 tsp of canola oil to the 1/2 tsp peanut oil -- it increased the crispiness of the chicken, and subdued the strong flavor of the peanut oil.
I served it over white rice instead of the lettuce and tomato. Good starchy Chinese rice complements the dish very nicely :)
5 users found this review helpful
Dec. 17, 2000