Denver's Imperial Sesame Chicken

• 2 8 oz (224 grm) chicken breasts, skinless and boned
• 5 tbsp (70 ml) corn starch
• pinch of salt
• 6 tbsp (90 ml) water
• 1/2 tsp (2 ml) fresh ginger root, minced
• 1/2 tsp (2 ml) fresh garlic, chopped
• 1/2 tsp (2 ml) or more chili oil (to taste)
• 1/2 tsp (2 ml) roasted sesame seeds
• peanut oil for deep frying
• iceberg lettuce (a handfull)
• 8 tbsp (125 ml) chicken broth
• 1 tbsp (15 ml) dark soy sauce
• 2 tbsp (30 ml) soy sauce
• 4 tbsp (60 ml) sugar
• 4 tbsp (60 ml) white vinegar
• 1 tsp (5 ml) corn starch
• 1 tsp (5 ml) sake
• 1/2 tsp (2 ml) oyster sauce

1. In a small bowl, mix all sauce ingredients until well blended.
2. Cut chicken breast into 1/2 inch strips.
3. Place in a bowl with water and salt and let soak for about 15 minutes--do not drain.
4. Add cornstarch and mix well, coating chicken.
5. Add 1 tbsp (15 ml) peanut oil to chicken and mix to smooth and separate chicken strips.
6. Heat wok with medium flame, pour in oil for deep frying.
7. Heat oil up to about 325 degrees (175 C.) to 350 degrees (175 C.).
8. Place coated chicken strips in piece by piece and fry until it is crispy and cooked through.
9. Remove chicken and pour off the oil.
10. Heat the wok again with an additional 1 tsp (5 ml) peanut oil.
11. Add ginger, garlic and chili oil stir frying until fragrant.
12. Add sauce mix; stir until thickened.
13. Add fried chicken strips and mix well to coat all chicken strips with sauce.
14. Sprinkle on the sesame seeds before serving on a bed of lettuce.

chicken breasts, corn starch, salt, water, ginger root, fresh garlic, chili oil, sesame seeds, peanut oil, chicken broth, soy sauce, soy sauce, sugar, white vinegar, corn starch, sake, oyster sauce

Taken from online-cookbook.com/goto/cook/rpage/000D80 (may not work)