Some like it hot....

We're not big fans of hot or spicy foods. No three-alarm chili, hot wings, or nachos for us...nada!! Actually I don't even think a taco or tortilla ever made it into our house. So, when I think "spicy" foods, my mind goes to one of my favorite Chinese food dishes... Sesame Chicken. It may not be "super-uber" spicy for you some that like-it-hot, but it's just enough kick for me. And since LifeasMom is hosting a "Hot and Spicy Recipe Swap" today I thought I'd share my contribution.

Chinese Sesame Chicken

Ingredients:
3 whole boneless chicken breasts marinated in
Marinade:
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:
1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

Other:
2 tablespoons toasted sesame seeds (toast on low/med in nonstick pan until brown)
3 1/2 - 4 cups peanut oil for deep-frying

Preparation:
Directions for Sesame Chicken: Toast the sesame seeds and set aside.Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Note: Photo by long.shot