Sesame Chicken

I have been out of the kitchen for a while, working on another project that took over almost every surface in my little house. I am finished with that project, so back to cooking my meals.

This recipe was good, but I would have doubled the sauce portion. I served it over steamed rice and it was a bit dry without enough sauce. I would also make sure you pound the chicken breast the same thickness so that it cooks evenly.

Sesame Chicken

2 whole chicken breasts, split, skinned and boned
3/4 c. water
1 T cornstarch
1 T sesame oil
1 T lemon juice
1/2 t. salt
1/4 t. salt
1/8 t. white pepper
1/2 c. flour
1 egg
1 T sesame oil
2 T peanut oil
1 T butter

1. Pound chicken between 2 pieces of waxed paper to 1/4-inch thickness.
2. Combine water, cornstarch, 1 Tablespoon sesame oil, lemon juice, and 1/2 teaspoon salt. Set aside.
3. Combine flour, pepper, and 1/4 teaspoon salt.
4. Beat egg with 1 Tablespoon sesame oil.
5. Dip chicken in egg mixture and then in flour mixture, coating completely.
6. Heat oil and butter in large frying pan over high heat. Add chicken, reducing heat to medium-high. Cook chicken for about 2 minutes on each side, until golden brown. Remove to platter and keep warm.
7. Add sesame oil-cornstarch mixture into the same frying pan. Cook, stirring, until mixture boils and thickens.
8. Spoon a little sauce over the chicken and serve. Pass remaining sauce. Makes 4 servings.