Sesame Chicken Bites with Apricot Mustard Sauce

• 2 eggs
• 2 tbsp (30 ml) sake wine
• 2 tbsp (30 ml) grated lemon peel
• 2 tbsp (30 ml) sugar
• 2 tbsp (30 ml) grated fresh ginger
• 1 tbsp (15 ml) dried ginger
• 2 tsp (10 ml) salt
• 2 tsp (10 ml) minced garlic
• 2 lbs (.9 kg). boned chicken breasts, cut into 1x1-inch pieces
• vegetable or peanut oil for frying
• 3/4 cup (175 ml) minus 2 tbsp (30 ml) corn starch
• 1/2 cup (125 ml) sesame seeds
• 1 tbsp (15 ml) dry mustard
• 1 tsp (5 ml) water
• 2 drops or more of a quality vegetable or canola oil
• 1 12 oz (336 grm). jar apricot preserves or jam

1. Blend together the eggs, sake wine, grated lemon peel, sugar, grated fresh ginger 0R dried ginger, salt and minced garlic.
2. Add chicken and and mix thoroughly.
3. Let stand at room temperature for 30 minutes or refrigerate overnight.
4. Heat oil in deep saucepan to 400 degrees (200 C.) or until a bread cube dropped into hot oil fries to golden brown immediately.
5. Stir cornstarch into chicken mixture.
6. Coat each chicken piece with sesame seeds, shaking off excess.
7. Add chicken to the hot oil in batches and fry until golden brown, about 2 minutes.
8. Drain on paper towels.
9. Serve hot or at room temperature with mustard dip or sweet and sour sauce.
10. Mix mustard with enough water to form a paste.
11. Blend in several drops of oil to make a smooth consistency.
12. Blend mustard with apricot preserves or jam--add water if necessary to thin.
13. Serve chicken and sauce with steamed white sticky rice.
14. Vegetable suggestion are steamed broccoli and carrots.
15. As an appetizer serves about 20.

eggs, sake wine, sugar, ginger, ginger, salt, garlic, vegetable, corn starch, sesame seeds, mustard, water, drops, apricot preserves

Taken from online-cookbook.com/goto/cook/rpage/000DB8 (may not work)