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Date Posted: 01:38:40 10/13/02 Sun
Author: Shell
Subject: Sesame Chicken with Ginger Soy Sauce with roasted Sesame Seeds

1/4 cup Kikkoman soy sauce(can use other brands)
1 1/2 teaspoons white distilled vinegar
1 1/2 teaspoons sugar
1 tablespoon finely chopped green onions
1 tablespoon chopped fresh ginger
1 teaspoon roasted sesame seeds(pan fry sesame seeds in a small
skillet just until golden brown and fragrant)
1 teaspoon Green Onion Oil(made by frying green onions in vegetable
oil;strain out onions)

CHICKEN:
12 ounces chicken,cut into even,bite-size chunks(white or dark meat)
2 egg whites
2 to 3 teaspoons cornstarch,or as needed

TO FINISH:
Vegetable oil,for deep frying
1 tablespoon cornstarch mixed with 2 tablespoons water

Prepare Ginger Soy Sauce by combining all ingredients;set aside.Put
chicken in a bowl,add egg whites and mix well by hand.Add
cornstarch,one teaspoon at a time,continuously mixing by hand,
until all surfaces of the chicken are coated with the marinade.Set
aside.

Heat oil in a wok or large sauté pan to 325 degrees.Add the chicken,
stir to separate the pieces and cook until golden brown and crisp.
Remove from pan and drain on paper towels.Carefully remove all but 1
to 2 tablespoons of the oil to a heatproof bowl.Heat the oil again
over high heat;add the chicken and the prepared ginger/soy sauce.
Stir-fry for two minutes.Mix cornstarch/water mixture and add to the
wok.

Continue to cook,stirring,for about 30 seconds more until sauce has
thickened,then remove from heat and serve.

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