It was all because I saw this plate of sesame chicken on facebook being eaten by my friend, Andrew D.   I wanted some.   Then these really red, red, red peppers caught my eye at Carrefour; what could I do but cook?

You really have to try this!   I concocted a light, balanced sweet/sour/spicy sauce by tinkering with vinegar, sugar and chili paste.  Jade and I couldn’t resist dipping the fried chicken pieces in the sauce for a little abandoned tasting!

Get peanut oil.   Nothing can match its even, clean frying.

Spicy Sesame Chicken

2 lbs of boneless, skinless chicken breasts, cut into cubes

Sesame seed

Scallions

1 long red pepper

Peanut oil for deep frying

For Marinade/Batter:

2 tbsp flour

2 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt

2 tbsp soy sauce

1 tbsp sake

2 tbsp water

1/4 tsp sesame oil

1 tsp vegetable oil

Mix the batter and chicken cubes then allow to marinate for about 30 minutes.  Deep fry.

For Sweet/Sour/Spicy sauce

1/2 cup water

1 cup chicken broth

1/2 cup cider vinegar

1 cup sugar

1/4 cup cornstarch

2 tbsp tamari soy sauce

2 tbsp sesame oil

1 tbsp chili paste

3 large cloves of garlic, finely chopped

Mix all ingredients and bring the sauce to a boil, stirring until thickened.

Pour the sauce over the deep fried chicken and sprinkle with sliced scallions, sesame seed and sliced red pepper.

Wine suggestion:   Champagne