Sesame Chicken

• 2 lb. boneless chicken breast or thigh, cut into 1/2" squares
• 2 t. baking soda 1/2 t. kosher salt
• pinch pepper
• 1 egg white
• 1/3 c. corm\starch
• oil for frying
• sesame seeds for sprinkling
• SAUCE:
• 4 garlic cl. crushed
• 1 scallion, finely chopped
• 1/2 c. water
• 3/4 c. low sodium soy sauce
• 5 T. sugar
• 5 T. rice vinegar
• 2 T. cornstarch dissolved in 1/4 c. water

1. 1. Place chicken into a bowl and add water to cover; add the baking soda. Marinate for 1 hour to tenderize. Rinse chicken well.
2. 2. In a med. bowl add the chicken, s&p and egg white. Sprinkle in the cornstarch and stir to coat the chicken.
3. 3. Heat oil in a wok and when hot, fry the chicken in batches, about 3 min. Drain each batch as you fry additional chicken. Return each batch to the wok and fry again until crispy, about 3-4 min. remove chicken and keep warm..
4. 4. Discard oil from wok, saving 1 T.
5. In a clean wokheat the oil, add garlic and scallion. Stir for 1-2 min.being careful not to burn the gasrlic and scallion. Add water, soy sauce, sugar and vinegar.Bring to a boil and add cornstarch mixture, cooking till sauce is thick and sticky.
6. 5. Add chicken and toss to coat. sprinkle with sesame seeds.

chicken, baking soda, pepper, egg, cormstarch, oil, sesame seeds for sprinkling, garlic, scallion, water, soy sauce, sugar, rice vinegar, cornstarch

Taken from www.epicurious.com/recipes/member/views/sesame-chicken-53067321 (may not work)