Recipe - Tangy Sesame Chicken

4 ounce Chinese noodles; cooked
One fourth cup Cornstarch
2 tablespoon Flour
1 teaspoon Sugar
One fourth teaspoon Baking soda
One fourth cup Water
One fourth teaspoon Sesame oil
One half pound Boneless skinless chicken
breasts; cut into 2x1/2
strip
Oil; for frying
1 Green bell pepper; cut into
strips
1 teaspoon Sesame seeds
1 cup Sweet and sour sauce
1 tablespoon Sugar
2 tablespoon Rice vinegar
One half teaspoon Sesame oil

Cook noodles as directed on package. Drain; cover to keep warm.

In medium bowl, combine cornstarch, flour, 1 teaspoon sugar and baking
soda. Stir in water and One fourth teaspoon sesame oil. Add chicken; mix well to
combine.(if too thick add water 1 teaspoon at a time) Set aside.

In deep fryer, heavy saucepan or wok, heat 2 3 inches of oil to 375.
Shaking off excess batter, fry chicken strips a few at a time for 3 to 5
minutes or until light golden brown and no longer pink in the center. Drain
on paper towels. (Reserve 1 Tablespoon oil from deep frying.)

Heat reserved 1 tablespoon oil in large skillet or wok until hot. Add bell
pepper and sesame seed; cook and stir 2 to 3 minutes or until pepper is
crisptender and seed is golden brown.

Add sweet and sour sauce, 1 tablespoon sugar, vinegar and One half teaspoon
sesame oil; mix well. Add chicken strips; cook 1 to 2 minutes, stirring
constantly, or until thoroughly heated. Serve over noodles.
Posted to recipeludigest Volume 01 Number 414 by James and Susan Kirkland
kirkland@gj.net on Dec 29, 1997