A yummy and easy way to get some homemade Chinese food!
Pour enough oil in a fry pan to come half way up the sides. Let oil heat on medium heat.
Place chicken chunks in a large bowl. Beat eggs and buttermilk together and pour over chicken. Let it set for 30 minutes or so. Place flour and salt in a large zip top bag. Put 10 – 12 chicken chunks at a time in flour mixture, shake well, then place in oil. Fry chicken chunks for 7 – 8 minutes until crispy. Drain on paper towels and set aside.
In a medium saucepan, combine chicken broth, sugar, vinegar, soy sauce, sesame oil, chili paste and minced garlic. Bring to a boil over high heat. Dissolve the cornstarch in the water and stir that mixture into the boiling sauce. Turn heat to low and simmer until the sauce thickens and turns clear, about 2 minutes. Keep warm.
Plate chicken over cooked white rice and spoon sauce over chicken. Sprinkle with toasted sesame seeds.
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We used about 3/4 C of sugar and it was perfect. It has a good spice to it. My family really enjoyed it.
I made t his for dinner and both husband and child thought the sauce was too sweet. 2 cups of sugar is a lot..and I even cut it back as I made the sauce. I though it was just “okay” and won’t make again.
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2 Comments
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scarlettcook on 12.20.2010
The first time I made it, I used only 1 cup of sugar…and didn’t find it quite sweet enough for my taste. So of course you can decrease the amount if that’s more to your liking. But it IS good!
seedlady on 10.9.2010
wow–that’s a lot of sugar!