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Home -> Snacks & Appetizers -> Appetizers
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Sauce: 3 tbsp. sesame oil 2 cups chopped green onions 4 large cloves garlic, minced 1 cup soy sauce 1/4 cup rice vinegar 1/4 cup dry sherry
Chicken: 3 pounds boneless skinless chicken breasts 1/2 cup sesame oil 1 1/2 cups cornstarch, sifted into a large bowl 3 tbsp. sesame seeds lettuce leaves
Directions
For Sauce: Heat oil in a large skillet. Add green onions and garlic and cook until softened, about 8 minutes. Transfer onion mixture to a medium bowl. Stir in soy sauce, vinegar and sherry. Cover and let stand at room temperature while preparing chicken. Sauce can be prepared up to 8 hours ahead.
For Chicken: Preheat oven to 250 degrees. Pound chicken out to 1/2 inch thick. Cut crosswise into 3/4 inch wide strips. Heat 1/4 cup oil in a large skillet. Dredge half of chicken in cornstarch and shake off excess. Add coated chicken to skillet and cook until golden brown and cooked through, about 8 minutes. Transfer cooked chicken to a large cookie sheet. Keep warm in oven. Repeat dredging and cooking with remaining chicken.
Line a platter with lettuce leaves. Place bowl with sauce in the middle of the platter. Arrange cooked chicken pieces around sauce and sprinkle with sesame seeds. Serve immediately.
Makes about 40 pieces chicken.
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