Sesame Chicken

• 2 whole chicken breasts, skin removed
• 1 egg
• 2 Tbsp. cornstarch
• 2 Tbsp. water
• 1 tsp. salt
• 2 tsp. vegetable oil
• 1/4 tsp. baking soda
• 1/4 tsp. white pepper
• 1/2 c. water
• 1/4 c. cornstarch
• 1 c. sugar
• 1 c. chicken broth
• 3/4 c. vinegar
• 2 tsp. dark soy sauce
• 2 tsp. chili paste
• 1 tsp. vegetable oil
• 1 clove garlic, minced
• vegetable oil for frying
• 2 oz. rice stick noodles
• 2 Tbsp. toasted sesame seeds

1. Cut chicken into 2-inch by 1/2-inch strips.
2. Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, salt, 2 tablespoons oil, baking soda and white pepper; stir in chicken.
3. Cover and refrigerate 20 minutes.
4. Mix 1/2 cup water and 1/4 cup cornstarch.
5. Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon oil, and garlic to boiling.
6. Stir in the cornstarch mixture; cook, whisking constantly, until thickened and bubbly. Remove from heat; keep warm.

chicken breasts, egg, cornstarch, water, salt, vegetable oil, baking soda, white pepper, water, cornstarch, sugar, chicken broth, vinegar, soy sauce, chili paste, vegetable oil, clove garlic, vegetable oil, rice stick noodles, sesame seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7505 (may not work)