Chinese Sesame Chicken

• 3 lbs (1.4 kg). chicken parts, skinned
• 1/2 cup (125 ml) plus 1 tbsp (15 ml). water, divided
• 1/3 cup (80 ml) apple juice (no sugar added)
• 2 tbsp (30 ml). reduced sodium soy sauce
• 2 tbsp (30 ml). sliced scallion (green onion)
• 1 tbsp (15 ml). ketchup
• 1 tbsp (15 ml). firmly packed dark brown sugar
• 2 garlic cloves, minced
• Dash ground red pepper, or to taste
• 1 tsp (5 ml). cornstarch
• 2 tsp (10 ml). sesame seed, toasted

1. Spray 5 quarts (4725 ml) saucepot or Dutch oven with nonstick cooking spray and set over medium heat.
2. Add chicken parts and cook, turning when necessary, until chicken is browned on all sides, 4 to 6 minutes.
3. Transfer chicken to platter and set aside.
4. In 2 quarts (1900 ml) measure or small mixing bowl combine 1/2 cup (125 ml) water with the juice, soy sauce, scallion, ketchup, sugar, garlic and red pepper, mixing well.
5. Pour into pot and cook over medium heat for 1 to 2 minutes, stirring constantly to scrape up any browned particles from bottom of pan.
6. Reduce heat to low and return chicken to pot.
7. Cover and cook until chicken is tender, 20 to 25 minutes.
8. Transfer chicken to platter and keep warm, reserving liquid in pot.
9. Dissolve cornstarch in remaining tbsp water and add to liquid in pot.
10. Cook, stirring frequently, until sauce is thickened, 3 to 4 minutes.
11. Pour sauce evenly over chicken and sprinkle with toasted sesame seed.

chicken, water, apple juice, soy sauce, scallion, ketchup, brown sugar, garlic, ground red pepper, cornstarch, sesame seed

Taken from online-cookbook.com/goto/cook/rpage/00171A (may not work)